Silver Spirit CDC inspection score

Bunkering began at 1630, but calibration was noted at 1730. Crew reported this was a clerical error.

On many days during the month of March, calibration was not documented at the start of production on the analyzer chart record. On 26 March, production began at 2220, but the only calibration sticker on the chart was at 0600. Production stopped at 0600 on 27 March. On 22 and 25 March, production began, but there were no calibration times noted. On 21 March, production began at 1930, but there was no calibration noted at that time. There was a calibration sticker without a time located near the time the chart was changed. On 20 March, calibration was done at 1047 when the chart was changed, but production started the following day at 0030 and there was no calibration documented at that time. Crew reported they also took manual samples, but records were not available. On the last report on 15 February, it was noted that calibration times were not accurately recorded.

On 10 March, calibration was recorded at 1745 when production began. However, production stopped and started two more times without further notes of calibration. Additionally, on numerous charts during March, potable water production was stopped while the reverse osmosis unit was backwashed; however, there were no notes of calibration after the backwash when production was started again.

The permeate lines were stripped blue instead of Blue/Gray/Blue.

The pipes containing distillate and permeate water from the evaporators and reverse osmosis units were striped blue instead of blue gray blue prior to the chemical injection. Crew reported this line was only for production and not for bunkering.

During the inspection, the inspector advised the accompanying technical personnel to disinfect multiple backflow prevention devices in case devices were needed to be replaced during the inspection. While in the pool bar pantry, a backflow prevention device was noted as needing to be replaced. Approximately 1-hour later, it was reported to the inspector that the device at the pool bar had been replaced. The inspector asked it this device had been disinfected as detailed earlier in the inspection. The staff personnel stated no. The device was removed and remediation began immediately.

The water station did not have a backflow prevention device. Remediation began immediately.

The backflow prevention device for the water station was soiled and dripping water continuously. Remediation began immediately.

The backflow prevention device for the combination over was dripping water continuously. Remediation began immediately.

When the inspector entered the three-compartment sink area, no crew members were present. The rinse compartment had soiled dishes in the water and an oily sheen on the surface of the water. Additionally, the sanitizing compartment had one dish in the bottom, the halogen residue was sufficient; however, the surface of the water had an oily sheen. Eventually, crew members returned and drained the water.

During dry-dock of July 2018, the vessel was cut in half, made longer, and underwent a major renovation in which VSP was not involved. This area was altered, which removed the clean side exit to the restaurant. Therefore, at the time of the inspection, the food service and soiled drop-off entrance utilize the same corridor. This corridor was lined with filled soiled dish carts and dishes ready to be washed at the adjacent dishwashing machine. The inspector directed staff to remove the carts and not to use this area as a soiled storage, due to the lack of a 1-meter separation between food service and soiled dishes and utensils. The carts full of soiled dishes were removed during the inspection.

On March 6, 7, 8, 9, 10, 11, 12, 13, 14, 16, 18, 19, 21, 29, 28,, 29, 39, and 31, the bromine dropped below 4 ppm for 30 minutes or more while the whirlpool spa was open. In most instances, after the whirlpool was opened in range, the bromine levels steadily dropped below 4 ppm before correcting above 4 ppm. There were no notes to explain any corrective action and crew reported the facility stayed open.

On 31 March, the bromine was recorded above 10 ppm from 1820 -1910. There were no notes to explain the event or corrective actions taken.

On 20 March, the pH was recorded less than 7.0 from 1115-1145 and 1715-1815 and 2000-2100. There were no notes to explain any corrective action and records indicated the facility was open.

On 31 March, the chart recorded that the chlorine dropped below 1 ppm from 1030-1600. On 30 March, the chart recorded that the chlorine dropped below 1 ppm from 1330-1530. On 22 March, the chart recorded that the chlorine dropped below 1 ppm from 1230-1445. The charts noted that the pool was open and crew confirmed the facility was open. There were no notes to explain the events or any corrective action.

Due to a lack of managerial control, there were multiple recreational water violations noted, including: 1) the bromine level dropped below allowable values for 30 minutes or more while whirlpool #3 was open during 18 days in March; 2) on 20 March, the pH level in the whirlpool spa was below 7.0 for 2.5 hours total; 3) on 31 March, the bromine in whirlpool #2 was above 10 ppm for 50 minutes; 4) during 3 days in March, the chlorine in the pool was out of range for over 1 hour; and 5) the whirlpool safety signs did not include the words 'No children in diapers or who are not toilet trained.'

The backflow prevention device for the water dispenser was corroded and continuously dripping water.

Cold smoked trout was stored above ready-to-eat fig compote. This was corrected.

Cold smoked salmon was stored on a rolling cart above ready-to-eat fruits, salami, cheeses, and dressings. This was corrected.

Cold smoked salmon croissants were stored above ready-to-eat strawberries. This was corrected.

In undercounter refrigerator 6, cured salmon was stored above ready-to-eat fully cooked lobster. This was corrected.

Eleven wooden decorative logs were stored in the neutral cabinet. Staff stated glasses were placed on the logs and then sent out for service to guests. Staff stated the logs were washed in the dishwasher and showed the inspector documentation that said the logs were dishwasher safe. After sending the log through the dishwash, the log changed colors, indicating the log was absorbent.

There were approximately 10 wooden boxes filled with small rocks and covered with a glass cover in the neutral storage cabinet. The rocks, a non-food contact surface, were difficult to clean. On 5 boxes, the corners of the glass covers were chipped. The boxes and covers were discarded.

One large piece of food debris and two sugar packets were observed in the wash compartment of the dishwash.

The curtain separating the rinse and final rinse compartments of the in use dishwash machine was soiled. This was cleaned.

One nozzle on the final rinse sanitizing arm was blocked with food debris. This was cleaned.

Four nozzles on the sanitizing rinse manifolds were blocked with food debris on the hood type potwash. Additionally, two holes located at the end of the manifolds were blocked with food debris. The manifolds were cleaned.

The final rinse curtain was soiled. This was cleaned.

Four containers used to serve sake were found stored in the neutral storage cabinet wet. The containers were stored upright and not in a manner that allowed for complete drainage. The containers were sent for rewashing.

A pipe located above the clean side of the dishwash was dripping continuously onto the clean landing. A plate of dishes exited the machine, and water dripped onto them. The plates were sent to be rewashed. The machine was closed and the leak was fixed.

The bulkhead to the right of the rotating oven was soiled with more than one day's worth of accumulation. This was cleaned.

In the engine room office area, a small refrigeration unit was positioned on the deck. This unit was heavily soiled on the non food contact outside surface area, on the food contact inside surface area, and was resting on a soiled deck. Additionally, a rotten apple, two cartons of spoiled milk, some soda cans, and a bottle of water were inside this unit. The unit was not working and had an ambient temperature of 78°F during the inspection.

In the engine room office area, a small refrigeration unit was positioned on the deck. This unit was heavily soiled on the non food contact outside surface area, on the food contact inside surface area, and was resting on a soiled deck. Additionally, a rotten apple, two cartons of spoiled milk, some soda cans, and a bottle of water were inside this unit. The unit was not working and had an ambient temperature of 78°F during the inspection.

Clean equipment was stored in the hotel locker located near the pool grill. This room was not constructed to food equipment storage standards. The bulkhead was soft and not durable. Exposed pipes and electrical cords were over the equipment.

Clean equipment was stored in the hotel locker located near the pool grill. This room was not constructed to food equipment storage standards. The bulkhead was soft and not durable. Exposed pipes and electrical cords were over the equipment.

A hot water dispenser was located in the corridor between the seating area and the Arts Cafe. There was no coving at the deck/counter juncture.

In the engine room office area, a small refrigeration unit was positioned on the deck. This unit was heavily soiled on the non food contact outside surface area, on the food contact inside surface area, and was resting on a soiled deck. Additionally, a rotten apple, two cartons of spoiled milk, some soda cans, and a bottle of water were inside this unit. The unit was not working and had an ambient temperature of 78°F during the inspection.

The deckhead above the water dispenser station located near the pool bar was made of canvas and tied with rope. There were several openings in the deckhead, making it difficult to clean.

While inspecting the medical facility, staff stated that the medical staff used a potable water test kit to the pH and chlorine levels during the bunkering process. The inspector asked staff to provide their secondary standards test kit to verify the calibration of the test kit. Staff returned with the secondary standards kit that did not have the reference values included to ensure calibration. The inspector asked where the documentation for the reference values was and how calibration was verified without this information. Staff stated the reference values were not used. Later in the inspection, staff provided another secondary standards kit that was complete with the proper information. The inspector asked to go back to the medical facility and to see if the water test kit was properly calibrated. During the process, it was difficult for staff to use the machine efficiently. After multiple attempts, the calibration of the machine was verified. The inspector asked staff to discard the test kit provided earlier and only use the kit that was sufficient.

The charts for production, distribution, and bunkering of potable water did not have notations detailing any unusual events. In multiple situations, the residual levels for both pH and halogen dipped below allowable levels. These dips were not below the acceptable level for more than fifteen minute increments; however, no notations were made. Additionally, while potable water was being reallocated to the technical water tank system, significant dips in the chart values were noticed but no documentation was noted.

The bunkering and production charts did not have the proper calibration times listed. Stickers had been placed on the charts that indicated the charts were calibrated at different times than what the charts actually showed. For example, January 12, 16, 18, 22, and 24,calibration was noted on a sticker placed at the top of the chart as beginning at 8:30 am; however, in these occasions and many others, the actual bunkering or production process began after 9:00 to 9:30 am.

On 2 February 2019, the potable water pipe disinfection log stated a piece of pipe was disinfected between 10:00 am – 11:30 am; however it did not state the halogen concentration after flushing. In many other circumstances, times of disinfection, concentrations, and times for the complete process were not listed in the log. Additionally, some logs had 200 ppm for 1 hour listed on the document as the proper process, but 50 ppm for 4 hours was listed as the method used. It could not be determined by the inspector if proper disinfection occurred.

The potable water lines after the halogenation injection point were striped blue/white/blue on the port and starboard reverse osmosis units.

For multiple testable devices, two logs were maintained. The information in each log was not consistent with the other. For example, for evaporator production, the “open” pressure reading and differentials were listed in log #1 as; 3.9. In log 1B, the same readings were listed as 3.0. The overall differential was listed as 0.4 in log #1 and 0.7 for the same device in log 1B. This happened again for the aft evaporator unit. 3.9 was listed in log #1, and 3.8 in log 1B. The overall differential was listed as 0.3 in log #1 and 0.7 in log B.

A lack of knowledge was demonstrated by staff working with the potable water system. For example, while in the medical facility, a reference standard kit was brought to the inspector without the reference values document. When the inspector asked where this document was, staff stated the document was not used to verify the calibration of the water test kit. There were also discrepancies in the chart analyzer calibration times on bunkering and production records. There were two testable backflow prevention device logs, which had different values recorded for the same device on the same date. On the bunkering, production, and distribution charts, values for pH and chlorine were below the required amounts, and no notation had been made on the charts to indicate why. Finally, it was unclear which method was being used to disinfect pipes and values such as the times of disinfection and concentrations were missing from records.

Two plates located on a waiter station were stored upright. The plates were removed.

Five plastic cups were out on the service line wet. The cups were sent to be rewashed.

The backflow prevention device for the countertop water machine was soiled and corroded.

In all of the house keeping pantries, the deckhead above the undercounter dishwasher had a heavy amount of condensation forming on the deckhead located on the clean side of the pantry. On decks 5, 7, and 9, this condensation was located directly over beverage cans used for food service. No food was impacted at the time of the inspection.

The coffee grinder had six slotted fasteners in the food splash zones. A fastener was also missing in the food splash zone, making the area difficult to clean.

One nozzle on the final rinse spray arm was blocked with food debris. This was cleaned.

Ground beef patties were stored above whole muscle beef. This was corrected.

There was a depression in the deck surrounding the drain. The drain was raised in the middle of the depression, causing water to pool around the drain.

One nozzle was blocked on the final rinse sanitizing spray arm. This was corrected.

The espresso machines located at La Terrazza coffee station, in the room service pantry, Arts Cafe, and Panorama Lounge each had eight slotted fasteners in the food splash zones. These slotted fasteners were difficult to clean.