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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Case Definition
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Violation:
The AGE case definition explained by the medical staff did not consider the number of diarrhea episodes that was above normal to certain individuals. This 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. No cases appeared to be reported incorrectly.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log could not be exported into a spreadsheet with the required information in the exact order as Annex 13.2.2 of the 2011 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
11
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Site:
Medical-Crew Acute Gastrointestinal (AGE) Reporting
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Violation:
The review of the AGE logs revealed that there was a cook who experienced AGE symptoms with an onset on 26 February 2012 at 0600 but reported to the medical center at 1200 that day. It was unclear if the food employee worked between the onset of symptoms and the time he reported to the medical center.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The rat guards on the mooring lines were not closed, making them ineffective to prevent the passage of vermin crawling along the lines from the pier to the ship. One of the rat guards was off the mooring line because the wind blew it off and some others were about to be blown by the wind.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The integrated pest management log did not include follow-up inspection results for the inspections when pests were found.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
40
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Site:
Integrated Pest Management-Provision Inspections
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Violation:
There was no evidence of loading inspections of any nonfood items.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainers
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Violation:
Staff stated that the hair and lint strainer and hair and lint strainer housings on the pools were cleaned and disinfected but there was no documentation regarding the frequency of cleaning, disinfectant concentration, or contact time.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housings
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Violation:
The filter housings for the pools were cleaned and disinfected as often as required, but there was no documentation regarding the disinfectant concentration or contact time.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Shepherd's Hook
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Violation:
The shepherd's hooks at the two pools were not long enough to reach the center of the deepest portion of the pools from the side plus two feet.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
There were no safety signs at the pools.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
There was no documentation of bather loads for the pools. The staff calculated the bather loads during the inspection.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Requirements
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Violation:
The dual suction drains for the swimming pools were more than 3 feet apart but there was no documentation that the drain covers were ASME A112.19.8 compliant antientrapment/antientanglement drain covers.
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Recommendation:
For RWFs with suction fittings and multiple drains (2 or more drains per pump with drains greater than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover.
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Item No.:
43
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Site:
Ventilation-Air Handling Units
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Violation:
The water used for the cleaning of air handling units was technical water.
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Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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Item No.:
22
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Site:
Galley-Mediterranee Galley - Dishwash
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Violation:
The in-use hood type glasswash machine's upper and lower rinse spray arms did not rotate at all during the rinse/final rinse cycle.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Mediterranee Galley - Dishwash
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Violation:
During active use of the conveyor dishwash machine, the hot water final sanitizing rinse temperature at the dish level was only 140 F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
23
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Site:
Galley-Mediterranee Galley - Dishwash
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Violation:
During active use of the conveyor dishwash machine, there were numerous pieces of food debris, wrappers from butter, paper, and plastic in the prewash, wash, and rinse tanks of this machine. Additionally, several of the upper wash spray arm nozzles were fully clogged with food debris, including one nozzle with a plastic wrapper stuck inside.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
22
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Site:
Galley-Mediterranee Galley - Dishwash
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Violation:
Due to the food and plastic materials inside the spray nozzles for the upper wash spray arm there was erratic water spray throughout the wash compartment at angles toward the side panels of the interior of this compartment and not spraying down onto the dishware passing below. It appeared that at the bulkhead side of the interior where the spray arm connected there was a loose gasket which allowed for a large volume of water to drain out during the warewash operation. In addition, there were two final rinse upper spray arm nozzles clogged with food and what appeared to be a blue plastic material inside.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
29
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Site:
Galley-Mediterranee Galley - Dishwash
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Violation:
The handwash basin at the clean end of the conveyor dishwash machine was a metering faucet which could not be adjusted in temperature by the user. The faucet only operated for 3 seconds when activated and the water temperature was 80 F/26 C.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F). Ensure that the faucet allow for running water at least for 20 seconds after activation for proper handwashing.
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Item No.:
13
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Site:
Galley-Mediterranee Galley - Dishwash
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Violation:
Repair staff stated that a final sanitizing rinse temperature problem in the conveyor dishwash machine was identified onboard the ship last night, but staff continued to use the machine throughout the morning breakfast service and there was no other chemical sanitizing step added to address the lack of a hot water final sanitizing rinse. There were options to use the adjacent glasswash machine or the main galley conveyor dishwasher, which was not used until evening service.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
26
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Site:
Galley-Mediterranee - Hot Galley
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|
Violation:
There was a large skillet with visible food debris on the interior surface stored as clean on the rack opposite the combination oven. The pan was removed for washing during the inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
39
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Site:
Galley-Mediterranee - Galley
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Violation:
Two live small black flies and one live filth fly were circulating between the hot galley and dishwash during breakfast food service and dishwashing.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Galley-Mediterranee - Galley
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Violation:
Several deck tiles were cracked or broken and tile grout was missing throughout the galley dishwash and preparation areas, making cleaning difficult. This was especially the case with small deck tiled areas beneath cooking and warewash equipment. This was noted in the previous VSP inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
16
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Site:
Buffet-Mediterranee - Time Control
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Violation:
The written time control plan did not identify the bain marie and undercounter hot cabinets as being on time control under the hot plan. The plan did not identify the cold basins or the two undercounter reach-in refrigerators which were labeled as time control, and it did not list the various counter top time control mise en place (preparation) arrangements with and without ice where time control was used.
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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.:
19
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Site:
Buffet-Mediterranee - Buffet
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Violation:
An uncovered bowl of sugar and an uncovered bowl of syrup with spoons in each were on the counter beside an ice water bath of passenger boiled shell eggs and none of these items were under a sneeze shield.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
39
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Site:
Buffet-Mediterranee - Buffet
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Violation:
Three live small black flies were on and around the self-serve coffee machine at the coffee counter on the port/aft cold buffet section.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Magellan - Pastry
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Violation:
Six live small black flies were on the deckhead in the coffee corner of the bakery/pastry during active food preparation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Galley-Magellan
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Violation:
Throughout the galley, there was a combination of corrosion, dirt, and food residue where the deckhead panels joined and along the deckhead profile strips. Nearly all the small black flies on the deckhead were on these soiled areas.
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Recommendation:
Ensure 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.:
38
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Site:
Galley-Magellan - Pastry
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Violation:
The coffee machine was posted out of order and, according to the staff, it had been in disrepair for over one year. Staff stated that it is not needed and would not be used if repaired.
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Recommendation:
Remove the coffee machine.
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Item No.:
36
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Site:
Galley-Hot Galley
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|
Violation:
The light intensity behind the two combination ovens was less than 110 lux.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
*
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Site:
Galley-Hot Galley
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Violation:
The preparation sink for the hot galley is a 3-compartment potwash sink which was located at the entry to the potwash and not convenient to the main preparation tables used for this section. Additionally, these deep sinks had no side working counter, which would normally be used in combination with a food preparation sink.
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Recommendation:
In the upcoming dry dock, give consideration to the installation of a food preparation sink with the food preparation counters in place or removing the 3-compartment preparation sink and replace with a single sink basin with side working counter.
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Item No.:
18
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Site:
Galley-Hot Galley
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Violation:
The single door reach-in refrigerator had two pans of raw vegetables stored directly below one pan of raw chicken pieces. The pans were repositioned and the pan with chicken pieces was stored at the bottom rack.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
36
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Site:
Galley-Garde' Manger
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Violation:
The light intensity at the preparation sink and counter was less than 220 lux.
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Recommendation:
Ensure 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.:
20
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Site:
Galley-Garde' Manger
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Violation:
All five in-use cutting boards were difficult to clean due to heavy knife marks and crevices. All required resurfacing.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
39
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Site:
Galley-Bakery/Pastry
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Violation:
There were more than 10 live small black flies on the deckhead throughout this area during active food preparation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
16
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Site:
Galley-Bakery/Pastry
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Violation:
Inside the two door reach-in refrigerator #10 were three hotel pans of cooked pasta and one hotel pan of beef bolognaise sauce which were dated 4 March on the film covering those foods. Staff stated these were the preparation dates.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The in-use cutting board was difficult to clean due to the deep knife marks in the surface.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
One live small black fly was on the deckhead.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
14
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Site:
Food Service General-Food Employees
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|
Violation:
At least three food employees working in the galleys and preparation rooms during the inspection had facial hair (short beards, long mustache and partial beards) which required hair restraints. Although they were not observed working with foods at the time of inspection, it was clear during questioning of these staff that there were no beard restraints or nets onboard to use when preparing food.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Provisions-Parasite Destruction
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|
Violation:
According to staff, the raw salmon used in the preparation and service of sushi was received fresh and served ready-to-eat without freezing onboard. Staff stated this salmon was aquacultured (farm raised), but there was no letter documenting this fact or that the fish were fed a diet containing no live parasites. At the time of the inspection, there was none of this salmon to examine the packaging for confirmation of the source.
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|
Recommendation:
Before service in ready-to-eat form, ensure raw, raw-marinated, partially cooked, or marinated-partially cooked fish and fishery products other than molluscan shellfish are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer or to -35C (-31F) or below for 15 hours in a blast chiller. For aquacultured fish, such as salmon, ensure that the fish is raised in open water, net-pens, or land-based operations such as ponds or tanks and fed formulated feed (such as pellets) that contains no live parasites infective to the aquacultured fish.
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Item No.:
16
|
|
Site:
Provisions-Thawing Walk-in Refrigerator
|
|
Violation:
One hotel pan of cooked broccoli was on the top shelf in the walk-in refrigerator with only the preparation date written on the plastic covering and no discard date.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
24
|
|
Site:
Bar-Venice Bar
|
|
Violation:
The chlorine sanitizing solution on the deck in the front counter area had a chlorine concentration of 600 ppm. This was corrected.
|
|
Recommendation:
Ensure sanitizing solutions is used with the following concentration: a chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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