Inspection on Sep 20, 2014 | Score: 85

Potable Water-Tank Coating Records

Written documentation of approval from a certification organization, such as NSF or ANSI, was not available to ensure the interior coatings on the potable water tanks were approved for potable water contact. Written documentation that the manufacturers' recommendations were followed for application, drying, and curing of the coating was also not available. This was the case for the 23 potable water tanks on the vessel. The vessel was following the procedures outlined in the 2005 VSP Operations Manual and this was written in their protocol. Staff informed the inspector the vessel was following the manufacturer's recommendations, but documentation was not available for each tank specifying this information.

Potable Water-Tank Maintenance Records

The potable water tank maintenance records did not indicate the method of disinfection, concentration, and contact time of the disinfectant. The free halogen residual level was not documented before the tanks were placed back in service. This was the case for all tanks. Staff informed the inspector the method of disinfection, concentration, and contact time of the disinfectant met the VSP standards, but documentation was not available for each tank specifying this information. Staff also stated they were measuring the halogen value to ensure the free halogen residual level was less than 5.0 ppm before the tank was put back into service, but documentation was not available for each tank specifying this information.

Recreational Water Facilities-Filter Housing

No documentation was available to show the filter housing was sanitized by using a 50-ppm solution for 1 minute, or equivalent CT value. This was noted on the last inspection.

Recreational Water Facilities-Fecal & Vomit Accident Response Plan

The plan stated the decontamination tools were to be disinfected using 50% chlorine at 5 minutes, and did not meet the procedure provided in VSP Operations Manual Annex 13.8.

Recreational Water Facilities-Deck 11 Pool

A large hole, about 2 inches, was observed in the bottom of the pool. Staff stated this hole was where the chlorine was injected into the facility. More information needs to be collected as this hole could be a potential entrapment hazard to the public.

Potable Water-Deck 2- Compartment 11

The air gap from the potable water supply to the technical water boiler filling line had a piece of rubber attached around it to prevent splash. This was immediately corrected.

Integrated Pest Management-Records

Staff conducted follow-up inspections when pests were noted during an inspection, but follow-up results were not documented on the log to verify the pest issue was resolved and no additional pests were found. The action taken was documented on the log.

Integrated Pest Management-

The passive and active monitoring logs were being used incorrectly and the records were incomplete. Staff was using the active monitoring logs to document passive monitoring activities, and using the passive monitoring logs to document active monitoring activities. The person in charge of integrated pest management (IPM) was not following the procedures outlined in the IPM plan. During the inspection, the inspector briefly discussed how to complete and record the information correctly in the active and passive monitoring logs with the person in charge of IPM.

Integrated Pest Management-Integrated Pest Managment (IPM) Plan

The procedures outlined in the IPM Plan were not being followed for active and passive monitoring. The plan stated if pests are found in the bait traps to record this information, and this information was not recorded. The plan stated night inspections should be conducted once a month as part of the active monitoring, and the records showed monthly night inspections occurred between 1800 and 2100 when the areas (bars, galleys, dining rooms, etc.) were open and there was activity. The active inspection logs did have an column for 'nature of inspection,' with a choice of 'low activity' or 'routine' and 'low activity' was indicated on all entries for the July-September logs to include night and day inspections. Additionally, the active and passive monitoring logs were incomplete and the inspections were not being documented correctly.

Dining Room-Ballindalloch Dining Room

The customer self-service pastry buffet stations on the port and starboard side were not properly protected with side sneeze shields while this area was in operation. The pastry buffet is only in use during breakfast service, and the sneeze shields are portable.

Dining Room-Ballindalloch Dining Room

The mobile breakfast pastry buffet stations were placed on the carpeted-area of the dining room between the main buffet and the aft waiter station during the breakfast service.

Dining Room-Ballindalloch Dining Room

Exposed slots were observed between every panel, which opened up to the plenum space, on the deckhead above both buffet counters These slots were maintained clean.

Galley-Bain Marie Line

The steam produced by the bain maries was not extracted properly by the deckhead exhaust hood, and the excessive steam was noted on the deckhead in the main galley. Condensation had accumulated on the deckhead around the exhaust hood on the port end of the line. No condensation was observed dripping onto the deck or food.

Food Service General-All Galleys and Palms Buffet

The grease pan housing for all the Lang flat-top grills and range tops were long, wide channels approximately 25 mm in height, which made cleaning inside very difficult. Large open voids were observed inside many of the housings, above and below the housing sections, which was also difficult to access and clean. All the grease pan housings inspected were significantly soiled with dust, dirt and food debris. This was noted of the previous VSP inspection report.

Food Service General-All Galleys and Palms Buffet

The grease pan housing for all the Lang flat-top grills and range tops were long, wide channels approximately 25 mm in height, which made cleaning inside very difficult. Large open voids were observed inside many of the housings, above and below the housing sections, which was also difficult to access and clean. All the grease pan housings inspected were significantly soiled with dust, dirt and food debris. This was noted of the previous VSP inspection report.

Galley-All Galleys and Palms Buffet

Two live cockroaches were observed on the grease pan when it was removed from the housing under the port side range top. No other insects were observed in any other grease pan housings in food service areas.

Galley-Dishwash

The final sanitation rinse temperature of the in-use flight-type dishwash machine was measured at 156°F, 156°F, and 154°F by the inspector. A 180°F color changing thermolabel was placed on the final rinse manifold and did not change color to indicate the required temperature was reached.

Galley-Dishwash

When the inspector entered the warewash area, a red warning light was flashing on the main display panel on the in-use flight type dishwasher. After three failed attempts to reach the proper final rinse temperature, the inspector pointed out the red warning light staff, which was an alarm to indicate a low final rinse manifold temperature.

Galley-Dishwash

The crew member measuring temperatures of the dishwasher machine was using a thermometer which did not hold the maximum registered temperature. This thermometer was a maximum registering thermometer, but was not working and the crew member was unable to accurately evaluate the temperatures of the dishwasher machine. Senior management provided a working maximum registering thermometer to the crew member.

Galley-Glass Wash

The wash tank temperature gauge for the glass warewasher was not working, and the glass wash machine was in active use. Staff stated a new temperature gauge had already been ordered.

Galley-Vegetable Cook Station

The backflow prevention device on the left combination oven was continuously leaking, indicating a possible failure. This was replaced.

Galley-Cold Pantry

A deckhead panel above the backend of the upright refrigerator unit was missing, which exposed the plenum space above the deckhead.

Galley-Cold Pantry

A tray of sliced tomatoes in an undercounter refrigerator on the center preparation table was not labeled with a seven day discard label. According to staff, the tomatoes were sliced the day prior to the inspection and a cooling log entry was shown for sliced tomatoes the same day. A seven day discard label stating the starting time as the previous day was placed on the tomatoes.

Buffet-Palms Buffet- Center Grill

The technical compartment under the center grill was in extreme disrepair. The deck was broken in several locations. A large indentation in the deck was noted adjacent to the front center drain. The pipes crossing through all the side panels in the technical compartment were not sealed, and were open to void spaces, which were difficult to access for cleaning purposes.

Buffet-Palms Buffet- Center Grill

The technical compartment in Item 26 had a significant accumulation of dirt and grease in it and grease was standing approximately 1 inch deep in the deck indentation adjacent to the front center drain.

Galley-Palms Warewashing

A significant amount of condensation was accumulated on the deckhead around the supply air vents by the entrance to the galley. The warewashing machine was not in active use at the time, but staff indicated it had been used earlier in the day. No condensation was observed dripping onto the deck.

Galley-Palms Beverage Station

The light intensity in front of the self-service beverage station was less than 220 lux. The light intensity around and behind most of the counter-mounted equipment was less than 110 lux.

Galley-Room Service

The light intensity behind and around the deck-mounted ice machine was less than 110 lux.

Galley-Room Service- Warewashing

Two of the final rinse spray nozzles on the upper final rinse spray arm were partially blocked, creating an inefficient spray pattern. This was corrected at the time of the inspection.

Buffet-Interternal Cooking Temperatures- Fish

A pan of white fish fillets was removed directly from the oven, and placed out for service on the crew buffet line. The inspector immediately checked the internal temperatures of several of the fish fillets and measured the fillets to be between 135°F-142°F. The pan of fillets was removed from the buffet line and placed back into the oven for further cooking.

Buffet-Internal Cooking Temperatures- Fish

Upon discussion with staff, it was determined that the internal cooking temperature of the fish noted in Item 33 was not measured by staff before removing from the oven and placing in on the buffet line.

Buffet-Deck 10 Buffet

No side sneeze shields were present to protect the bain maries and cold tops at the center plate station of the buffet.

Galley-Ice Machines

The manufacturer's label was still adhered to the outside of the white deflector panel in the port side ice machine. Black residue was accumulating on both white deflector panels and on the outside edges of both cubers in the starboard ice machine.

Buffet-Ballindalloch Dining Room

The light intensity at the self-service pastry buffet was less than 220 lux.

Food Service General-Main Galley Scuppers

The deck grouting around several scupper drains was recessed or missing, which allowed standing water to accumulate.

Buffet-Palms Buffet

The tile around the self-service buffet was not coved at the deck/bulkhead juncture.

Inspection on Jan 23, 2012 | Score: 90

Medical-Acute Gastroenteritis (AGE) Case Definition

The AGE case definition used by the ship did not consider the number of diarrhea episodes that was above normal to certain individuals. The current definition did not allow individuals with pre-existing medical conditions, such as individuals with irritable bowel syndrome, who reach 3 loose stools to be considered non-reportable cases. This definition was in writing. No cases appeared to be reported incorrectly.

Potable Water-Distillate & Permeate Water Lines

The distillate water lines from the evaporators to the potable water halogen injection point and the permeate water lines from the reverse osmosis plant to the potable water halogen injection point were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).

Potable Water-Cross-Connection Control Program

The air gap for the mineralizer backwash drain was not listed on the cross-connection control program. This was noted in the previous inspection.

Potable Water-Cross-Connection Control Program

The air gap for the mineralizer backwash drain was less than twice the diameter of the delivery fixture opening.

Potable Water-Cross-Connection Control Program

The air gaps for the two technical/laundry tank filling stations were not listed on the cross-connection control program. This was noted in the previous inspection.

Potable Water-Cross-Connection Control Program

The backflow prevention device for the port side evaporator had a plug into the air relief vent preventing its proper functioning. This was corrected.

Potable Water-Bunkering Pretest

A pH test was conducted on the shore-side water supply before starting the bunkering process according to the staff, but no value was recorded.

Potable Water-Bunkering

The first halogen and pH values were recorded 1 hour after the start of bunkering. This was noted the day of the inspection and on 17 January 2011.

Potable Water-Cross-Connection Control Program

The reduced pressure backflow preventers for the high saline discharge line from the evaporators were not tested with a test kit after installation on 19 January 2012. Also, on 20 January 2012 the international shore connections for fire were inspected visually but were not tested with a test kit for their yearly test.

Potable Water-Deck 10 Far Point

The free residual halogen measured by the halogen analyzer was not within 0.2 ppm of the free residual halogen measured by the manual test. The analyzer indicated 1.34 ppm of free chlorine, the staff's test kit indicated 0.92 ppm, and the inspector's test kit indicated 0.85 ppm. The staff recalibrated the analyzer.

Recreational Water Facilities-Chart Recorders/Data Loggers

There were no chart recorders or electronic data loggers with security features that recorded pH and halogen measurements for each individual recreational water facility.

Recreational Water Facilities-Fecal and Vomit Accident Response Plan

The fecal and vomit accident response plan did not meet the required chlorine residuals and contact times to be used for disinfection after an accident involving fecal material or vomit per Annex 13.8 of the 2011 VSP Operations Manual.

Recreational Water Facilities-Hair and Lint Strainer

The hair and lint strainer and hair and lint strainer housing on the recreational water facilities were cleaned and disinfected weekly, but there was no documentation regarding the disinfectant concentration or contact time.

Recreational Water Facilities-Filter Housing

The filter housing on the recreational water facilities were cleaned and disinfected weekly, but there was no documentation regarding the disinfectant concentration or contact time.

Recreational Water Facilities-Center Pool

The water fill level in the open center pool was about 1 feet over the overflow skim gutters which reduces the effectiveness of the water filtration system. No bathers were using the pool at the time of the inspection.

Recreational Water Facilities-Pools Shepherd's Hooks

The center and aft pools had telescoping shepherd's hooks.

Recreational Water Facilities-Antientrapment Drain Covers

The drain covers of the deck 7 port whirlpool, deck 11 port and starboard whirlpools, and deck 11 aft pool were not stamped with all required information per section 6.7.1.2.2 of the 2011 VSP Operations Manual.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP indicated a frequency of cleaning and disinfecting all public areas during an outbreak response of every hour. The OPRP instructed to use a concentration of 1000 ppm of chlorine on frequently touched public surfaces but no contact time was indicated. The OPRP indicated the use of HB QUAT sanitizer during a precautionary measures level but the staff explained that the actual sanitizer used was TOR HB and no concentrations and contact times were indicated. The OPRP did not include procedures for informing embarking passengers and crew members of an outbreak.

Housekeeping-Toilet Room Signs

Crew toilet rooms at the junior management's office and the bridge did not have signs advising users to wash hands after using the toilet or signs advising users to use hand towels, paper towel, or tissue to open the door when exiting.

Housekeeping-Stewardess Lockers

Cleaning and sanitizing chemicals used for housekeeping were stored adjacent to, on and above water bottles, coffee packs, coffee creamers, tea bags, clean linens, clean cups, and clean glasses. The staff explained that there were about 28 lockers on the ship, all with the same setting.

Housekeeping-Stewardess Lockers

Water bottles, coffee packs, coffee creamers, and tea bags were stored adjacent to, on and above cleaning and sanitizing chemicals used for housekeeping, clean linens, clean cups, and clean glasses. The staff explained that there were about 28 lockers on the ship, all with the same setting.

Housekeeping-Stewardess Lockers

Clean linens, clean cups, and clean glasses were stored adjacent to, on and above cleaning and sanitizing chemicals used for housekeeping, water bottles, coffee packs, coffee creamers, and tea bags, The staff explained that there were about 28 lockers on the ship, all with the same setting.

Food Service General-Lighting

In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux.

Food Service General-

The nonpotable chilled water lines connected to the back of the ice machines in food areas throughout the ship were not uniquely identified.

Buffet-All Restaurant Large Buffet Counters

The undercounter technical compartments beneath the large buffet counters in all restaurants were difficult to clean due to many cable bundles on perforated panels, gaps around panels and crevices throughout the large open technical compartments. Most were clean, but the construction made cleaning very difficult.

Food Service General-All Galleys and Palms Buffet

The grease pan housing for all Lang flat-top grills and range tops were long, wide, channels of only 25 mm height, which made cleaning inside very difficult. Some had large open voids inside, both above and below the housing section which was also difficult to access and clean.

Galley-Deck 10 Galley

There were gaps where pipes penetrated the starboard end of the undercounter warming cabinet beneath the bain marie. There were also difficult to clean gaps and open voids at the port end of this technical compartment at the side and lower panels.

Galley-Deck 10 Galley

There was a gap where the port end of the bain marie counter joined the stainless steel bulkhead panel.

Galley-Deck 10 Galley

The two automated handwash station faucets reached only 87-90°F when adjusted to the fullest hot temperature at the faucet. Staff corrected this during the inspection.

Galley-Deck 10 Galley

The posted time control plan did not specify set-up or discard times for foods on time control. Set-up was stated to be 30 minutes prior to published opening hours each day.

Galley-Deck 10 Galley

The hot milk and hot porridge in separate chafing dishes at the counter in the hot galley were not identified as being on time control. Staff stated these were always on time control and time between service set-up and closing could be greater than 4 hours.

Galley-Deck 10 Galley

The light intensity at the clean pot rack was less than 220 lux.

Food Service General-Passenger and Crew Buffets

There were no time control plans posted at any of the passenger or crew buffets. The plans were posted in the galleys.

Galley-Deck 10 Galley - Wine Cellar

The light intensity along the beverage counter was less than 220 lux.

Galley-Deck 10 Galley - Wine Cellar

The profile strip between the toaster counter and the bulkhead was loose, creating a difficult to clean gap.

Food Service General-Waiter Stations - All Restaurants

The light intensity over nearly all restaurant dining room waiter stations could not be raised to 220 lux.

Buffet-Palms Buffet

There was a hole on the deckhead at the starboard/aft corner on the workers side. The staff stated that a light fixture was once installed on the place.

Buffet-Palms Buffet

There was a large hole at the center buffet counter near the flat grill where a deck to buffet foundation tile was missing.

Galley-Deck 7 Palms Galley

The light intensity behind and around reach-in refrigerator #51/52 was less than 110 lux.

Bar-Palms Cafe Bar

The deck at the front and back bar counter foundation/deck juncture was not coved.

Bar-Palms Cafe Bar

There were difficult to clean gaps at the forward end of the front counter where pipes penetrated the bulkhead. Additionally, there were open voids throughout the front bar undercounter technical compartment, and especially at the counter foundation.

Bar-Palms Cafe Bar

There were over 40 live ants crawling along the top of the deck foundation tile of the front bar counter. The ants crawled from a gap at the forward end to a void inside the center technical compartment. The ants were also entering and leaving from one of the voids in the lower panel, just above the deck.

Pantry-Morning Light Pub

The light intensity over the counter corner where the liquors were stored was less than 220 lux.

Room Service-Consumer Advisory

There was no consumer advisory on the room service menu indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness, especially to consumers with certain medical conditions. The menu included cold-smoked salmon appetizers and gravlax.

Food Service General-All Food Area Counter Equipment

Power cables and water lines to the hot and cold drink dispensers and other fixed equipment like ovens and toasters were draped on the counters making cleaning difficult.

Dining Room-Consumer Advisory

There was no consumer advisory on the Ballindalloch Restaurant menu indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness, especially to consumers with certain medical conditions. The menu included animal-derived foods such as eggs, beef, and lamb that could be served undercooked.

Buffet-Ballindalloch Restaurant

The light intensity over the forward end of the port and starboard dining room buffets was less than 220 lux.

Buffet-Ballindalloch Restaurant

The seams between the deckhead panels over the aft bulkhead buffet on the starboard side of the dining room were soiled with dust.

Galley-Hot Galley

The grease pan housings for the two previously cleaned flat-top grills were heavily soiled with grease and food residue.

Galley-Hot Galley

The Hobart oven in the center galley was out of order and had been in disrepair for months, according to the staff.

Galley-Pastry

The refrigerant pipe insulation in the undercounter technical compartment for the ice cream chest freezers in the dish-up section was wet and heavily soiled with mold.

Preparation Room-Deck 5

The in-use dough sheeter belt had holes in different sections along the middle of the belt, and there were long fibers protruding from the belt in areas throughout the length in the center and edges.

Room Service-

Several of the deckhead panels were separating at joints with other panels and at the ends of the profile strips, leaving gaps that were difficult to clean.

Room Service-

There was inadequate clean storage racks for air-drying cleaned items and staff had 5 dishware racks of cleaned items on the center food preparation counter. No food was being prepared at the time of the inspection, but the food counter had no drainage and there were no deck drains or gutterways near to that center counter.

Buffet-Crew Mess - Beverage Station

The light intensity over the beverage station counter was less than 220 lux.

Provisions-Meat Thawing Box 13A

There were two deckhead water leaks inside this walk-in refrigerator. The deckhead was clearly deformed and sagging down where these water leaks at the panel joints were located. No food items appeared to be impacted.

Provisions-Fish Walk-in Refrigerator

There was no parasite destruction record for the variety of ready-to-eat pickled herring and roll mop herring available onboard.

Preparation Room-

Two potato peeling machines were wrapped in plastic film with a sign stating not in use. Staff stated they were no longer needed or used.

Preparation Room-

The deckhead profiles throughout this room were damaged and not easy to clean where they attached to deckhead panels. The deck tiles had recessed grout and some were cracked or broken.

Pantry-Observation Lounge

The deckhead profile over the ice machine was loose, creating a difficult to clean gap.

Bar-Marquee Bar

There were open voids where panels were missing in the undercounter technical compartment throughout the length of the front bar.

Inspection on Feb 04, 2010 | Score: 90

Food Service General-Decks

The deck tiles were damaged and there was recessed and missing deck grout in the food service areas.

Food Service General-Equipment

Numerous pieces of galley equipment (fixed and portable) had missing fasteners, opens seams, and other difficult to clean features.

Galley-Avon & Spey

The paper towel dispenser at the handwash sink near the entrance to the galley was not working. This was corrected.

Galley-Avon & Spey

There was an opening around the bulkhead pipe penetration under the three compartment sink.

Galley-Avon & Spey

There was an opening at the end of the metal support beam under the three compartment sink.

Galley-Avon & Spey

There was an opening around the chute of the drip pan housing for the grills.

Galley-Avon & Spey

There was an opening around the bulkhead pipe penetration behind the combination oven.

Galley-Avon & Spey

There was a gap where the bulkhead tiles met the stainless steel bulkhead behind the combination oven.

Galley-Avon & Spey

The time as a public health control plan stated that the back-up refrigerators were on time control. However, there were no back-up refrigerators in the galley. Per staff, the undercounter hot holding cabinets and the condiment station were on time control. However, these were not listed on the time control plan.

Galley-Avon & Spey

The plate surface temperature of the dishwash machine was measured at 140° F. This area was in active use.

Galley-Avon & Spey

The gasket for the ice cream chest was torn.

Galley-Avon & Spey

There was a broom stored behind the ice machine.

Other-Avon & Spey Portside Waiter Station #3

There was no coving at the deck/counter juncture.

Buffet-Pastry Buffet

The handles of the tongs were in contact with the pastry.

Galley-Warewash

The clean utensil storage rack was next to the soiled rack and trash storage.

Pantry-Palms Bar

There was a leak at the drain line behind the ice machine.

Bar-Palms Bar

There was no coving at the deck/counter junctures.

Bar-Palms Bar

There was no handwash sink at this bar. The closest handwash sink was in the pantry through a door with a handle.

Galley-Pantry

The water nozzles at the juice machines were soiled.

Galley-Pantry

There was an opening around the bulkhead pipe penetration behind the coffee machine.

Galley-Pantry

There were dried bread crumbs inside the non-food contact areas of the slicer.

Galley-Hot Galley

There was a leak at the supply line for the right combination oven.

Galley-Warewash

There was an excessive amount of condensate on the deckhead above the clean landing of the dishwash machine.

Galley-Room Service

There was an open canister of whipped cream without a discard label.

Galley-Bakery

The glass on the oven doors was not sealed.

Galley-Preparation

There was a decomposing melon on the deck under refrigerator #17.

Galley-Hot Galley

The copper pipe behind the fryer was soiled.

Galley-Hot Galley

The space between the grills was soiled.

Galley-Hot Galley

There were 2 aluminum foil balls used to prop up the drip pan for the flat grill.

Buffet-Crew Mess

The beams inside the cabinet under the juice machine were made of raw, exposed wood.

Buffet-Crew Mess

There was an opening around the deckhead pipe penetration above the juice machine.

Buffet-Staff Mess

There was no coving at the deck/buffet equipment and deck/juice station junctures.

Buffet-Staff Mess

There were no side sneeze shields at the hot buffet station.

Galley-Hot Galley

There was no ventilation hood above the counter top combination oven. This will be completed in dry dock.

Buffet-Waiter Stations

The laminate material on the doors and door frames was worn and damaged.

Galley-Hot Galley

There was no ventilation hood above the counter top combination oven. This will be completed in dry dock.

Medical-Special Report

The vessel did not submit a special report when the passenger gastro-intestinal count reached 2% and the vessel was within 15 days of a US port.

Galley-Potwash

The hand spray for the potwash did not have a back flow prevention device installed.

Galley-Appetizer Preparation Area

There were several fruit flies in the appetizer preparation area.

Bar-Lido Bar

There were several openings in the bulkhead of the technical spaces for the handwash station and the storage next to the technical space.

Other-Palms Dining Area

The backflow prevention device for the coffee machine in the technical space was leaking.

Potable Water-Far Point Halogen Analyzer

The far point halogen analyzer reading was 0.62 ppm. The manual reading from the vessel's colorimeter was 0.35 ppm. When asked to calibrate the machine, the ships personnel reported that the machine could not be calibrated below 0.5 ppm. The only way to calibrate the machine was to manually increase the chlorine dose from the pump in the engine room and wait until the reading steadied above 0.5 ppm.

Potable Water-Far Point Halogen Analyzer

The amount of halogen injected into the potable water system was not controlled by the free halogen analyzer. The chlorine had to be increased by manually adjusting the pump.

Potable Water-Distribution

On January 16th and 22nd, the chlorine level was below 0.1 ppm for 6 hours and 8 hours respectively.

Potable Water-Production

On January 16th, there were eight hours between free chlorine readings during production. Also on January 18th, there were 16 hours between readings.

Potable Water-Cross-Connection Control Program

The air gap for the mineralizer backwash discharge was not listed in the cross-connection control program.

Potable Water-Cross-Connection Control Program

The air gap for the technical/laundry tank fill was not listed in the cross-connection control program.

Potable Water-High Saline Discharge Line

There were no shut off valves between the three way valves and the reduced pressure zone assembly backflow prevention devices for evaporator one and two.