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Item No.:
01
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Site:
Medical-4-Hour Report
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Violation:
On 6 October, a passenger became ill with symptoms of acute gastroenteritis (AGE) symptoms. This was after the 24-hour report from the 4-7 October cruise had been submitted, and a 4-hour report was not submitted. Crew showed the inspector documentation of a corrective action report and noted the mistake was due to a new crew member. The crew informed their corporate staff of the error.
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Recommendation:
If there is an update to the AGE surveillance log after the 4-hour report is submitted, submit an additional 4-hour report if the vessel is still more than 4 hours from arrival in the U.S. port.
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Item No.:
08
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Site:
Potable Water-Forward Portside Bunker Hoses
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Violation:
Two of the in-use potable water bunkering hoses were not legibly stamped or painted 'Potable water only' near the end of the hose near the connection point. Three were extremely faded and only one hose could be easily read. Corrective action began immediately.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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Site:
Potable Water-Foward Pool and Slide Pump Room
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Violation:
There was no air gap or other backflow prevention device between the potable water line and the pH decreaser because the chemical bin was raised due to floating.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch). Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Potable Water-Foward Pool and Slide Pump Room
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Violation:
There was no backflow prevention device or air gap on the potable water line connected directly to the pool and slide recirculation system. Crew confirmed the finding. Crew reported that previously an overflow compensation tank was installed where there was an air gap. However, that compensation tank was removed and the potable water line was then hard-plumbed into the recirculation system. There was a valve on the potable water line prior to the connection that was closed at the time of inspection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
10
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Site:
Recreational Water Facilities-Foward Pool and Slide Pump Room
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Violation:
At the time of the inspection, the slide was open for passenger use and the chemistry was in the proper range. Upon entering the pump room, the pH analyzer was reading 6.73 and 'pause' and the chlorine analyzer was reading 0. The chart reflected these values. There was no water running through the sample line, which was the cause of the readings. Crew reported that only the pool chemistry was verified and calibrated and then the pool was opened. The pool and slide were on the same recirculation system. Crew reported that after the pool was opened, other crew opened the slide because it was on the same system. The chart was not recording proper values during this short period. When the inspector asked about an alarm, crew reported that there was an alarm in the engine control room and that they called the responsible engineer, but likely had an issue getting in touch with the engineer because the engineer was with the inspector.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
16
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Site:
Bar-Aft Pool
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Violation:
The potentially hazardous sour mix was on time control and labeled 1000-1400. However, the time period on the time control plan was 1100-1500.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Buffet-Taste of the Nation Hot Line
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Violation:
The sign for the eggs benedict had the asterisk indicating the consumer needed to review the consumer advisory. However, the consumer advisory statement was provided on a separate sign, located out of eye sight if the consumer was standing in front of the eggs benedict. The sign was moved to above the eggs benedict.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
20
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Site:
Galley-Appetizer Pantry
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Violation:
The paint on the mixing arm of the mixer was chipping and in disrepair. Staff stated this had been previously reported and was scheduled to be repaired the day after the inspection.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Bar-Casino
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Violation:
The right group screen of the espresso machine had residue that appeared to be brown from rust.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Pantry-Aft Pool
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Violation:
On the ice cube bin door, there was a difficult-to-clean seam around the placard that stated 'USE SCOOP WHEN HANDLING ICE'. The area was excessively soiled with black debris.
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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.:
22
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Site:
Pantry-Casino
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Violation:
The hood-type warewash machine was out of service since the morning of the inspection due to an improper wash temperature. Crew were using a warewash machine in the coffee shop pantry. Later during the inspection, crew reported the machine had been fixed.
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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.:
22
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Site:
Provisions-Corridor Outside Frozen Miscellaneous Walk-In
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Violation:
Approximately 10 gray plastic bins were stored upright outside this walk-in. The top bin had water and a small amount of debris inside of it. Staff stated the bins were soiled and were used to transport items from provisions to the galleys.
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Recommendation:
Store soiled items in an appropriate location for soiled storage.
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Item No.:
22
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Site:
Galley-Rack Type Dishwash
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Violation:
The second from right spray nozzle on the final rinse manifold did not have a fan-like spray pattern. The nozzle was replaced.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Pantry-Red Frog and Blue Iguana
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Violation:
The hood-type warewash machine was out of service since the morning of the inspection because the machine kept stopping during the cycle. Crew were using a warewash machine in the aft pool bar pantry. Later during the inspection, crew reported the machine had been fixed.
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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.:
27
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Site:
Dining Room-Deck 3 Aft Starboard Coffee Station
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Violation:
More than one days' worth of dust had accumulated below the right coffee machine. This was cleaned immediately.
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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:
Pantry-Aft Pool
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Violation:
On the ice cube bin door, there was a difficult-to-clean seam around the placard that stated 'USE SCOOP WHEN HANDING ICE'. The area was excessively soiled with mold-like black 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:
Pantry-Aft Pool
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Violation:
An excessive amount of water was dripping from the deckhead exhaust into the scupper below, directly to the side of the ice machine and in front of the walk-in refrigerator door. An excessive amount of water was dripping from a deckhead hatch located above the ice machine. Water dripped into the scupper below. Water was not observed dripping onto the ice machine, but there was water collected on the hatch above the ice machine, and there was evidence of water on top of the ice machine. Crew reported this was a recurring issue for at least one month. They reported that it would be fixed and remain fixed for 2 weeks, and then the issue would recur.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
34
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Site:
Pantry-Aft Pool
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Violation:
Due to a plumbing issue, an excessive amount of water was dripping from the deckhead exhaust into the scupper below, directly to the side of the ice machine and in front of the walk-in refrigerator door. An excessive amount of water was dripping from a deckhead hatch located above the ice machine. Water dripped into the scupper below. Water was not observed dripping onto the ice machine, but there was water collected on the hatch above the ice machine, and there was evidence of water on top of the ice machine. Crew reported this was a recurring issue for at least one month. They reported that it would be fixed and remain fixed for 2 weeks, and then the issue would recur.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deli
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Violation:
The scupper under the handwash sink did not drain properly, allowing water to collect side the coaming. The plumper was called immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Wine Cellar Walk-In
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Violation:
The deckhead in the wine cellar walk-in was actively dripping. No food items in the walk-in were impacted. Staining on the deck indicated that it had been dripping for an extended amount of time.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Mongolian Station
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Violation:
The deck drain beneath the starboard handwash station was slow to drain. At least one inch of water had collected in the sink while the inspector washed their hands. The plumber was called immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Lido Dishwash
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Violation:
The scupper in front of the clean side of the dishwash machine was filled with water. The drain at the end of the scupper was blocked. No water had spilled over to pool on the deck. The plumber was immediately called.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Lido Center Galley
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Violation:
Condensate was collecting on the deckhead above the combination oven. The condensation was actively dripping, but no food was impacted. Staff stated this had previously been reported.
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Recommendation:
Ensure 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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Dining Room-Deck 3 Aft
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Violation:
Locker 3.73 had cleaning materials inside. However, it was not labeled 'cleaning materials only.' This was corrected.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
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Site:
Buffet-Officer's Mess
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Violation:
One fruit fly was observed by the coffee machine. The pest manager was called immediately.
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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:
Bar-Aft Pool
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Violation:
There was one small, dead fly on the counter near clean glasses. There was one dead ant on the counter near an ice chest. The area was open for service and passengers were at the bar. Crew members began removing items off the counter to clean and sanitize the counter. Additionally, the pest manager responded immediately.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
44
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Site:
Recreational Water Facilities-Foward Pool and Slide Pump Room
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Violation:
At the time of the inspection, the slide was open for passenger use and the chemistry was in the proper range. Upon entering the pump room, the pH analyzer was reading 6.73 and 'pause' and the chlorine analyzer was reading 0. The chart reflected these values. There was no water running through the sample line, which was the cause of the readings. Crew reported that only the pool chemistry was verified and calibrated and then the pool was opened. The pool and slide were on the same recirculation system. Crew reported that after the pool was opened, other crew opened the slide because it was on the same system. The chart was not recording proper values during this short period. When the inspector asked about an alarm, crew reported that there was an alarm in the engine control room and that they called the responsible engineer, but likely had an issue getting in touch with the engineer because the engineer was with the inspector.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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