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Item No.:
08
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Site:
Potable Water-Starboard Bunker Station
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Violation:
There was a tray installed under the bunker filling connections. The chains were long enough that the caps would touch the tray when the covers were removed. The tray was not clean.
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Recommendation:
Shorten the chains or lower the tray to ensure that the caps hang free when disconnected.
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Item No.:
08
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Site:
Potable Water-Deck 3 Technical Stores
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Violation:
The intermediate vent was blocked on the reduced pressure zone assembly for the international shore connection. This was corrected
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Recommendation:
Ensure intermediate vent remains clear to allow for proper operation of the reduced pressure zone assembly.
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Item No.:
08
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Site:
Potable Water-Terrace Whirlpool Machinery Room
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Violation:
The vacuum breaker section of the faucet near the entrance had been removed.
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Recommendation:
Install a backflow prevention device on the faucet.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Two potable water tanks were opened and entered for inspection in January 2009. There were no records of the halogenation concentration and contact time. The job description referenced back to the company policy that requires 50 ppm for 4 hours, but there was no record that the action was completed.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
08
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Site:
Provisions-Corridor
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Violation:
There was a threaded hose connection on the left side of the poultry thaw room that was not fitted with a backflow prevention device.
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Recommendation:
Install a backflow prevention device on the hose connection.
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Item No.:
17
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Site:
Food Service General-
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Violation:
The parasite destruction letter for the fish was from Severn & Wye Smokery LTD but the cold smoked salmon and gravadlax was from Kentas and the cold smoked trout was from John Braithwaite.
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Recommendation:
Ensure that there is documentation of freezing for parasite destruction for all fish that will be served raw or undercook.
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Item No.:
19
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Site:
Buffet-
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Violation:
Side shields were not provided where crew members line up within one meter of the food on display.
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Recommendation:
Install side shields on the ends of the sneeze guard where consumers line up for service.
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
The soup urn and chaffing dish for hot desserts were not under a sneeze guard.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Conservatory
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Violation:
There were no side shields where the passengers line up within one meter of the food on display.
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Recommendation:
Install side shields on the sneeze guards on the sides where passengers line up for service.
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Item No.:
19
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Site:
Buffet-Conservatory
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Violation:
Tongs were not provided for the apples on display.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Food Service General-
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Violation:
There were slotted fasteners in the ice/water contact surfaces of the upper compartment of the ice machines. This was also noted in the deck pantries.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
20
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Site:
Buffet-
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Violation:
The bulk dispensing milk tube was longer than one inch.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
The lid of the Eberhardt mixer was cracked and had slotted fasteners.
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Recommendation:
Replace the lid.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
The lid of the Eberhardt mixer was cracked and had slotted fasteners.
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Recommendation:
Replace the slotted fasteners with smooth, low profile, non-corroding fasteners.
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Item No.:
21
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Site:
Galley-
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Violation:
There were braided stainless steel water lines supplying the combination ovens, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Officer's Mess
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Violation:
The cabinet under the center salad buffet was constructed of wood that had porous surfaces, gaps and seams. Some of the surfaces were water damaged/stained. There was absorbent insulation material that was wet inside the cabinet.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Alfresco
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Violation:
The soiled drop off station cabinet was not sealed to the deck and coved, on 6 inch legs or portable.
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Recommendation:
Ensure that the soiled drop off station cabinet is made portable for cleaning or properly install the cabinet either on 6 inch legs or sealed to the deck with coving at the cabinet/deck juncture.
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Item No.:
21
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Site:
Pantry-Crow's Nest
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Violation:
The doors for the cleaning materials locker and liquor locker were rough where the handles and the lock bracket had come off.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Bar-Crow's Nest
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Violation:
Cardboard boxes were reused to stores glasses in the liquor locker.
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Recommendation:
Do not reuse cardboard boxes.
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Item No.:
21
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Site:
Bar-Crow's Nest
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Violation:
Cardboard boxes were reused to stores glasses in the liquor locker.
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Recommendation:
Store glasses in racks once removed from provision storage.
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Item No.:
22
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Site:
Other-Trolley Wash-Provisions
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Violation:
There were lids, cutting boards, band saw blades and a whisk on the deck.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Pantry-Crow's Nest
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Violation:
The wash temperature of the glass wash machine was 132.4°F. The bartender stated that it took 5-6 cycles for the unit to reach the proper temperature. The unit was run at least 5 times.
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Recommendation:
7.5.4.2.2 Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than:
(1) For a stationary rack, single temperature machine, 74°C (165°F);
(2) For a stationary rack, dual temperature machine, 66°C (150°F);
(3) For a single tank, conveyor, dual temperature machine, 71°C (160°F); or
(4) For a multi-tank, conveyor, multi-temperature machine, 66°C (150°F).
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Item No.:
22
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Site:
Pantry-Crow's Nest
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Violation:
The wash temperature of the glass wash machine was 132.4°F. The bartender stated that it took 5-6 cycles for the unit to reach the proper temperature. The unit was run at least 5 times.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Galley-
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Violation:
The coils behind the panel in the combination oven were soiled with carbonized food residue.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Pastry
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Violation:
The technical compartment of the aft ice cream freezer was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
31
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Site:
Buffet-Conservatory
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Violation:
The chemical cleanser lines were connected to the coffee machines while they were in use. This was corrected.
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Recommendation:
Remove the chemical cleanser lines when the coffee machine is in normal operation.
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Item No.:
33
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Site:
Pantry-Deck 5
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Violation:
There was no coving at the deck/bulkhead juncture near the handwash station.
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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.:
33
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Site:
Galley-
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Violation:
The grout was slightly worn in several areas.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-
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Violation:
The water lines to the combination ovens draped the deck.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
|
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Site:
Buffet-
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Violation:
The deck drain under the dipper well was soiled.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Bakery
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Violation:
The stack oven drain lines were close to the deck, making cleaning difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
|
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Site:
Buffet-Alfresco
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Violation:
The deck bulkhead and deck counter junctures were not coved.
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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.:
33
|
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Site:
Bar-Crow's Nest
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Violation:
The deck/counter juncture was not coved.
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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.:
33
|
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Site:
Bar-Crow's Nest
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Violation:
Cases of glasses were stored on the deck in the spirits locker.
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Recommendation:
Do not store items on the deck.
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Item No.:
33
|
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Site:
Bar-Riviera Bar
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Violation:
The wooden bulkhead to the left of the bar entrance was water damaged.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
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Site:
Bar-Riviera Bar
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Violation:
The deck/bulkhead and deck/counter junctures were not coved.
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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.:
33
|
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Site:
Bar-Terrace
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Violation:
Sections of the deck/bulkhead and deck/counter juncture were not coved.
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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.:
34
|
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Site:
Food Service General-
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Violation:
The water fountains in the galleys had an additional drinking spout that did not have a sanitary guard. On some units the spout with the sanitary guard was not working. The water fountain in the Rhodes galley had water pressure that was too low.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
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Site:
Food Service General-
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Violation:
The water fountains in the galleys had an additional drinking spout that did not have a sanitary guard. On some units the spout with the sanitary guard was not working. The water fountain in the Rhodes galley had water pressure that was too low.
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Recommendation:
Ensure that all water fountains have a sanitary guard
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Item No.:
34
|
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Site:
Galley-
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Violation:
There was a leak at the base of the kettle faucet.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
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Site:
Buffet-Officer's Mess
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Violation:
The light level was inadequate at the coffee station and sections of the center salad buffet.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
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Site:
Buffet-Alfresco
|
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Violation:
The light in the hood above the stack oven was not shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
|
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Site:
Buffet-Alfresco Pantry
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Violation:
This area was hot and humid.
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|
Recommendation:
Ensure that 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.
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Item No.:
39
|
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Site:
Galley-Crockery Store Room-FSD 06/VI/51
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Violation:
There were approximately 5 adult roaches on the deck under the right shelving unit.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
40
|
|
Site:
Integrated Pest Management-
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Violation:
There were no records of active monitoring or any night inspections. The IPM plan indicated that these should be conducted and also that night inspections should be conducted each week.
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Recommendation:
Ensure that the vessel's food areas are inspected under the Integrated Pest Management Plan at a frequency that can quickly detect the evidence of pests or the creation of harborage conditions.
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Item No.:
41
|
|
Site:
Housekeeping-Spa Changing Rooms
|
|
Violation:
There was no method to exit the toilet rooms of the changing rooms without touching the door handles with bare hands. There were paper towels in the toilet room, but no waste receptacles near the 2 exits to the changing rooms.
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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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