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Item No.:
02
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Site:
Medical-Clinical Specimen Supplies
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Violation:
Although there is a viral specimen media on the ship, it is not specifically a whole stool specimen container, which is the required container for viral analysis for gasroenteritis per the VSP Manual.
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Recommendation:
Purchase sterile whole stool specimen cups for viral analysis of fecal specimens. VSP provided reference sites for purchase of such supplies during the inspection.
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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
The recorder for the distribution potable water analyzer was in disrepair from 28 June to 2 August. Manual tests were made, but some during 30 and 31 July were below the 0.20 free chlorine residual required for more than two consecutive tests and there was a period where no tests were maded (1000-1800 on 30 July).
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Recommendation:
Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
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Item No.:
07
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Site:
Potable Water-Potable Water Tanks
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Violation:
The potable water tanks share a wall with the ship's hull. This was noted on the previous inspection report. VSP is currently reviewing the variance request submitted for this vessel.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids.
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Item No.:
07
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Site:
Potable Water-Backflow
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Violation:
There was no RP backflow preventer installed on the potable water storage tank connection to the boiler hot well tank. This was noted in the last inspection. There is a continuous pressure device on the water connection to the fuel oil purifier hose connection.
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Recommendation:
Install a reduced pressure assembly for the potable water connection to the boiler hot well tank. Either remove the purifier hose connection when not in use or install at least a pressure atmospheric backflow prevention device to the potable water connection due to the health hazard involved.
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Item No.:
16
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Site:
Galley-Time Control
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Violation:
The only posted time control plan was an example plan from the VSP Manual. There were no details from the ship on the plan. Later a written plan was provided for review. The ship's plan listed service periods of breakfast and lunch where meals are buffet style, but did not detail the set-up and discard times for foods on time control. The galley was on temperature control according to the plan, but staff stated that time control is used in the galley, with many foods stored in the bain marie then discarded at the end of service. The bain marie was not listed on the plan as a time control unit.
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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:
Galley-Sink Drains
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Violation:
There were direct plumbing connections on the main galley ice cream dipper well and the dual food preparation sinks in the pastry area. The dual ice machine drains were not visible to inspect and the same could be said for the drain to the bain marie.
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Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
19
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Site:
Provisions-Section #3
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Violation:
There were boxes stacked three high of raw potatoes, squash, lemons, garlic, and onions on deck stands approximately for 10 feet and directly below open deckhead bundled cables, piping for sprinklers and another pipe of what appeared to be wastewater. Staff moved these from the previous location below the stairwell.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
To be at all acceptable a 3-5 meter long cleanable steel catch pan must be mounted to the bulkhead to hang below the piping and wiring and above the food to catch any debris or liquid which might leak from those utilities.
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Item No.:
20
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Site:
Galley-Center Galley
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Violation:
The right side ice machine and the lower of two stacked Blodgett ovens were in disrepair. The oven was said to have been in disrepair for at least 3 months.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The large skillets in the undercounter cabinets for the bain marie had nearly all but remnants of their original perfluorocarbon resin coating removed to a bare silver color.
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Recommendation:
Use only nonscoring or nonscratching utensils and cleaning aids on multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
Large voids and gaps were present behind the stacked ovens and between and around the deep fryer beside them. The ranges and each had very difficult to clean deep and wide grease pan housings. In addition, the flat grill grease pan housing was a deep void with difficult to clean gaps surrounding the grease chute opening.
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Recommendation:
Ensure 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:
Galley-Center
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Violation:
There was a water leak on the deck immediately in front of the working ice machine and heavy mold where a gap was present in the steel base trim at the machine foundation and the deck. Water was pooling in the area.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The interior of the conveyor dishwash machine was completely covered in encrusted layers of brown scale and dirt mixed. These surfaces were filthy and extended to the curtains and the complete final rinse compartment and all the spray arms for both wash and rinse, upper and lower.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Sanitizing Solutions
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Violation:
A solution of sanitizer in a bucket on the deck with a wiping cloth inside was very soiled. The water was changed immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
There was not sufficient soiled storage space available along the dishwash rack or counter to the machine. Numerous soiled sheet pans, a large counter model iced tea dispenser, 14 coffee pitchers and assorted pots were stored directly on the deck awaiting washing.
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Recommendation:
Ensure drainboards, utensils, 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. Food related pans, equipment, pitchers and utensils should never be stored on the deck.
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Item No.:
24
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Site:
Galley-Center Galley
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Violation:
Two sanitzing solutions in buckets had chlorine concentrations of 400 ppm. Staff changed the water during the inspection.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Hot Galley
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Violation:
A wet wiping cloth was found on an upper storage rack folded between uses.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Hot Galley
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Violation:
The large can opener blade and surrounding mechanism were soiled and stored in the counter holder as clean. Both were cleaned during the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
26
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Site:
Galley-Hot Galley
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Violation:
All of the small omelet pans stored in the cabinets beneath the bain marie were heavily soiled with food debris and stored as clean. All were removed for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Pastry
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Violation:
The counter model meat slicer was soiled with visible food debris along the back of the slicer blade and on the lower blade guard. Staff manually cleaned the slicer during the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Provisions-All
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Violation:
There was still food residues visible on the shelves where packaged foods were stored in each of the store room sections. Stated on previous report.
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Recommendation:
Ensure 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-Hot Galley
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Violation:
There was heavy encrusted residue stuck to the top exterior of the stack oven beside the fryer. The grease pan housings for the ranges and grill were heavily soiled with layered grease residue and old debris.
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Recommendation:
Ensure 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.:
28
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Site:
Galley-Hot Galley
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Violation:
There were clean pots, pans and skillets stored with soiled pans in the cabinets below the bain marie. In addition, the shelves inside these storage cabinets were soiled with food debris. All the cabinets were emptied and cleaned during the inspection. This was noted in the previous inspection as well.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Pastry
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Violation:
There were several previously cleaned sheet pans stored in undercounter storage shelves, all of which were soiled with food debris. There was also food debris present inside the cardboard food film dispensing box.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Center
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Violation:
Two large ice collecting buckets were stored upright and nearly underneath the heavily soiled deckhead near the ice machine. There was also a stack of clean glasses stored under the ice buckets and 4 clean dishware racks stored beside them.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Galley-Dishwash
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Violation:
There was a deckhead air supply vent near the dishwash machine that was heavily soiled with dust debris and black mold. This vent was a galvanized metal construction which was corroding to the point that is was not cleanable.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.:
33
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Site:
Galley-Center
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Violation:
Layered dust debris was present on the deckhead and the air supply vent cover near the right ice machine. Staff cleaned the deckhead during the inspection.
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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.:
33
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Site:
Provisions-All
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Violation:
All the sections in the lower storage had poor protection due to difficult to clean attached deckhead equipment such as piping, wiring, and various piping. All stated in the previous inspection reports.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Walk-in refrigerator and freezer
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Violation:
There were gaps around numerous power cables where they penetrated the deckhead. Written on previous reports.
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Recommendation:
Profile with steel around the penetrations to fully close them.
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Item No.:
33
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Site:
Dining Room-Port and Starboard Pantries
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Violation:
The acoustical type deckhead panels were soft, absorbent and difficult to clean. The deck in both the port and starboard sides was not coved where it joined the bulkhead.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Galley-Decks
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Violation:
Decks throughout the galley had fractured surfaces and the juncture with bulkheads was not coved or there were crevices at the bulkhead juncture. Some of the deck to bulkhead junctures were heavily soiled with corrosion or dirt/mold debris.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-
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Violation:
There was no coving at the bulkhead to deck juncture for either the back bar or front bar. There was a power cable draping the back bar deck under the counter and a large drain hose for the dishwash machine draping the deck under the front bar counter.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
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Site:
Galley-Artificial Light
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Violation:
There was less than the minimum 220 lux in various corners, such as the coffee station and handwash counter opposite, hot galley at the cooking equipment and bulkhead and the pastry area over the floor mixer. The walk-in refrigerator and freezer had less than 110 lux of artificial light over the perimeter shelves and below and on both sides of the evaporative condensers.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
39
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Site:
Galley-
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Violation:
At least one live filth fly and two fruit flies were noted during operations in the galley.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
There was no formal training attended by the Bosun in charge of using pesticides and making inspections other than his own reading of material and CD's. Although inspected there was no written record of inspection of non-food supplies coming to the ship. The garbage locker is an area of possible pest activity where no record of traps or baits is provided in the log, but staff have installed them in that location.
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Recommendation:
Document the training of the pest-control personnel. Record the inspections made of incoming supply shipments that are not food related shipments. Ensure the trap and bait records include those installed in the garbage locker.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
There were substantial improvements in the written OPRP, but it still lacks some specific detail in establishing procedural controls to prevent both dermal and respiratory exposures to passengers from the disifnectants used.
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Recommendation:
The plan would benefit by some statements that specifically prohibit applications like spraying and fogging in the presence of passengers. For dermal exposures there should again be some specific statements about applying products and allowing them to air-dry prior to passenger contact. Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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