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Item No.:
*
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Site:
Housekeeping-Outbreak Prevention Checklist for Housekeeping and Laundry
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Violation:
The checklist for the affected AGE positive cabins conflicted with the practice that staff verbalized. Staff stated the room service attendant is called to pick up the dishes, plates and similar items and takes them directly to the warewash area in the galley. The checklist stated that plates, utensils and similar items are taken to a nearby pantry.
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Recommendation:
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Item No.:
*
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Site:
Housekeeping-Outbreak Prevention in Housekeeping and Laundry for AGE Cabins
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Violation:
There were blank spaces on the form used for AGE cabins so it was unclear if the cleaning had been conducted or not. Staff stated that if the procedure (ex:shampoo carpet where PVI happened) was not applicable, that it is left blank. The inspector recommended ensuring there is a checkmark or 'N/A' or something similar placed in the space so it is evident it was assessed.
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Recommendation:
Ensure documentation is thorough and clear.
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Item No.:
02
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Site:
Medical-Asymptomatic AGE Contact Follow-up Records
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Violation:
During the 14 September - 21 September voyage, an asymptomatic cabin mate of an AGE crew member (housekeeper assistant) did not have an appropriately documented 48-hour follow-up. The 48-hour follow-up had a date and time of 24-hour follow-up. During the same voyage, an asymptomatic cabin mate of an AGE food worker (kitchen assistant) did not have a 48-hour follow-up; this should have been conducted on the 21st at 1130. During the 7 September - 14 September voyage, the 48-hour follow-up an asymptomatic cabin mate of an AGE case was conducted too early; this was conducted at 0822 on 9 September but should have been conducted at 1120.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
07
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Site:
Potable Water-Distillate Connection to Techincal Water Tanks
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Violation:
The distillate water connection branched off to supply the technical water tanks but there was no backflow preventer on the line.
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Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
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Item No.:
10
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Site:
Recreational Water Facilities-Misting System on Mid Pool
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Violation:
The misting system on the mid pool was not used, but the water supply and plumbing was not disconnected. A pipe was removed. The mid pool was designated as a swimming pool and not an interactive facility.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure heated activity pools, including interactive RWFs, that have features that break the water surface of the RWF or create a mist are shock halogenated as described. This includes activity pools and interactive RWFs that can be heated by the sun and/or exterior temperature.
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Item No.:
11
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Site:
Medical-Crew Late AGE Reporting
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Violation:
A nonfood crew member signed on 7 October 2019 at 0900 and reported to medical with AGE at 1207 that day. The crew member stated that their original AGE onset was at 2000. According to the 72-hour questionnaire, this crew member drank water in their cabin at 0930 and had an additional diarrheal episode at 1145. Staff stated that the crew member was a new hire so they were trained about AGE reporting, but there was no documentation available to confirm this training.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
11
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Site:
Medical-Crew Late AGE Reporting
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Violation:
A beautician crew member had an AGE onset of 0100 on 7 September and did not report to medical until 1120. It was uncertain if this person remained in their cabin. Disciplinary action was documented and verified in the medical record.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
16
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Site:
Buffet-Portside
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Violation:
There was no consumer advisory placard for the herring which was out for service. Information supplied for the product did not state it was cooked and exempt from this advisory.
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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.:
19
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Site:
Galley-Portside Aft Crew Elevator Lobby
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Violation:
There was a trolley containing soiled food service containers pushed against the time control upright trolley in this area. The soiled food service containers included several soiled serving trays and a plastic container with liquid inside. The upright trolley had cooked food inside which was not impacted by the soiled containers due to the front cover being close. Staff stated they take the soiled dishes to the potwash on deck 3 so the containers were awaiting transport to the potwash. The inspector prompted crew to remove the soiled serving trays immediately and discussed a need to incorporate a better process for soiled items.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Soiled Dish Storage
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Violation:
There was a total of four whisks which were badly damaged around the handles and on the rusted on the food contact part of the metal. These were stored in the soiled rack ready to be cleaned. Staff discarded these right away.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
21
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Site:
Buffet-Portside Juice Station
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Violation:
The waiter tray with the previously-cleaned, upright clear juice glasses was peeling and chipped around the edges making it difficult to clean. The trays were discarded immediately.
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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-Portside Aft
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Violation:
There were three elevated plate display stands stored in the soiled racks which had difficult to clean features around the top edges and the bottom rubber pegs (nonfood contact areas). Crew stated these would be discarded.
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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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Soiled Dish Storage
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Violation:
There was a total of four whisks which were badly damaged around the handles and rusted on the food contact part of the metal. These were stored in the soiled rack ready to be cleaned. Staff discarded these right away.
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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. Ensure 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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Portside Aft Crew Elevator Lobby
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Violation:
There was a trolley containing soiled food service containers pushed against the time control upright trolley in this area. The soiled food service containers included several soiled serving trays and a plastic container with liquid inside. The upright trolley had cooked food inside which was not impacted by the soiled containers due to the front cover being close. Staff stated they take the soiled dishes to the potwash on deck 3 so the containers were awaiting transport to the potwash. The inspector prompted crew to remove the soiled serving trays immediately and discussed a need to incorporate a better process for soiled items.
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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.
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Item No.:
25
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Site:
Bar-Exploration Cafe
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Violation:
There was a wet wiping cloth stored inside the under ledge of the coffee machine in this area. Staff removed this.
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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.:
27
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Site:
Provisions-Dry Store Room
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Violation:
There was a wet pallet of rice just inside the dry store room to the right side of the entrance. Water was pooled on the plastic rice bags but did not appear to have impacted the rice inside. There was no obvious source or leak identified.
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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-Portside Aft
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Violation:
There were 5-9 previously-cleaned, clear drinking glasses stored upright on a waiter tray on the crew side of the juice station. These were not protected by the sneeze guard. The crew took the glasses to be washed and were advised to ensure the glasses are stored inverted in the future.
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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.:
30
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Site:
Provisions-Near Dry Store Room
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Violation:
The handwash sink was missing in the corridor in this area. Staff stated this was damaged by a forklift during loading at one of the ports.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
31
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Site:
Children Area-Chemical bottle
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Violation:
A bottle of disinfectant was not labeled to verify the concentration.
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Recommendation:
Ensure original containers of poisonous or toxic materials and personal-care items bear a legible manufacturer's label.
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Item No.:
32
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Site:
Food Service General-Galleys
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Violation:
There were several garbage cans containing sorted food waste, food containers, cartons, cans and napkins in the galleys which were stored uncovered. There were no employees in the area actively discarding waste.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
32
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Site:
Galley-Starboard Aft
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Violation:
The inspector entered the galley on the starboard side near the service elevators and observed a clear plastic container on top of a closed waste receptacle. The plastic container had food liquid in the bottom which could attract pests. Staff stated this plastic container is placed there during service so that crew can conduct a more thorough sorting process of discarded foods to ensure the waste receptacles hold the appropriate items (plastic, paper, food scraps, bone, etc.) when they are sent down to the garbage storage area. The sorting process was a two-step process that had been implemented by the vessel/company recently. The inspector discussed the need to properly sort food waste in a designated waste sorting area and eliminate any exposed garbage or contaminated containers in/near the galley and other food areas.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Ensure receptacles and waste-handling containers are cleaned when emptied.
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Item No.:
38
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Site:
Other-Crew Slop Chest
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Violation:
The undercounter glasswash in this area is not used and is not intended to be used in the future. This should be offloaded when possible. The machine was found in clean condition.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Bar-Exploration Cafe
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Violation:
There was a soiled, small, black brush which stored beneath a tray which was on top of the coffee grinders. Staff relocated this to a proper area.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
There were two rat guards on two forward mooring lines which had large openings where the guard fits over the mooring line.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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