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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
Water being bunkered at the mid bunker station was not being continuously halogenated to at least 2.0 ppm. Manual chlorine residual tests taken between 0945 and 1015 by the inspector yielded residual values of 0.80, 0.57, 0.59, 1.24, and 1.18 ppm. Staff using their own electronic test kit measured values of 1.3, 1.6, 1.9, and 2.7 ppm during the same time range. Additional tests taken by staff using their test kit measured values greater than 2.00 ppm, but the inspector's tests were still well below the required 2.00 ppm. Calibration standards were used to check the accuracy of the crew member's test kit being used and it was concluded that the device was not accurate at the low calibration levels. The staff's test kit was giving a much greater value for the low range check standards. Later, it was discovered that the low range check standards being used were intended for a different instrument. A different test kit was retrieved and according to staff, was for low range chlorine testing. This instrument was accurate to the low check standards and instrument agreement was achieved with the inspector's test kit when checking the active bunkering chlorine residual. These values were below 2.0 ppm. Staff later discovered that glass cells were being used with the initial test kit and that plastic cells were supposed to be used for the testing. With the accurate low range test kit, residual tests were taken at the potable water tank in which the active bunkering was filling. According to staff, this tank was empty prior to bunkering. The inspector's test result from the tank yielded a value of 1.19 ppm and staff's 1.2 ppm. These tests taken from the potable water tank were taken at 1035 and according to staff, bunkering began at 0730.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
04
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Site:
Potable Water-Distant Loop - Deck 3
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Violation:
There was no halogen residual at the lower distribution loop when the inspector conducted his test at 1100. The analyzer at this station showed a residual value of 0.28ppm. A repeated test by the inspector measured a residual value of 0.02ppm. According to crew members, the analyzer was calibrated using the same electronic test kit that gave false high readings during bunkering. At 1115 the crew retrieved the test kit that was accurate at low residual levels and both the crew member and the inspector conducted another test. The inspector's test kit showed 'LO', indicating that there was zero residual value in the water and the crew members reading was 0.07 ppm. The analyzer chart record showed that the analyzer was calibrated at 0900 and a 0.30 ppm reading was achieved. Later, during the inspection at1307, both the crew member and the inspector conducted another check of the residual value and readings above 0.20 ppm were achieved.
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Recommendation:
Provide continuous halogenation of the potable water system using halogenation injection equipment and maintain a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
05
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Site:
Potable Water-Distant Loop - Deck 3 Analyzer
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Violation:
The halogen analyzer at the Deck 3 far point was not accurate to within 0.20 ppm of manual readings. Initial readings at this analyzer showed 0.28 ppm and actual readings were 0 to 0.07ppm. When readings were taken later in the afternoon at 1307 to ensure a 0.20 ppm residual level had been reached, the analyzer showed a residual value of 2.2 ppm and actual readings taken by the inspector and crew were between 0.67 and 0.89ppm. Staff were still using the inaccurate test kit to calibrate the analyzer.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
07
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Site:
Potable Water-Potable Water Piping Disinfection
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Violation:
Sections of potable water piping were replaced, but there was no documentation that these sections of piping were properly disinfected before installed. According to the far point records, potable water pipe replacement occurred on 19 August and 9 July 2013.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank.
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Item No.:
08
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Site:
Potable Water-Bunkering Line Striping
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Violation:
The bunkering line was striped blue/grey/blue after the chlorine injection point. This was corrected and the inspector advised the crew members that the bunkering line should only be marked as potable.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A galley utility worker who experienced 4 episodes of diarrhea beginning on 11 July at 1440 did not report to medical until 15 July at 2340. The employee did work during this time. According to staff this crew member was a new sign on and disciplinary actions were taken.
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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.
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Item No.:
16
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Site:
Buffet-Windjammer Omelet Station
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Violation:
The individual condiment containers on two mise en plase trays on the top of a portable trolley were not labeled with discard times.
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Recommendation:
When containers on time control are on areas such as preparation counters, table tops, or portable trolleys, label each individual container with a 4-hour discard time, even if the outlet is open for less than 4 hours.
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Item No.:
16
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Site:
Children Area-Nursery Time Control Plan
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Violation:
The nursery time control plan did not list specific setup and discard times for food service.
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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.:
18
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Site:
Preparation Room-Meat Thawer
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Violation:
One tray of raw ground beef patties was stored above whole cuts of meat.
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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.:
19
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Site:
Bar-Pool Bar
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Violation:
Both ice cube bins were left opened when not in use exposing the ice to possible contamination.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Windjammer
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Violation:
The far left soda dispenser on the counter top machine had two slotted fasteners on the underside by the nozzle.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Bar-Solarium Bar
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Violation:
The electrical cords for the counter-mounted coffee machine at the far end of the bar were draped on the counter which can impede cleaning.
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Recommendation:
Ensure electrical cords are not draped on the counter to facilitate proper cleaning.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The water in the rinse compartment of the three compartment sink was yellow-tinged and was soiled with food debris and an excessive amount of soap residue.
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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-Deck 4 Warewashing
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Violation:
The two middle spray nozzles on the final rinse manifold of the in-use flight-type dishwasher were completely blocked and the spray nozzles on each end were partially blocked. This produced an ineffective spray pattern for the final rinse to contact the plate surfaces.
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Recommendation:
Maintain all spray nozzles free and clear of any obstructions to produce an effective spray pattern.
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Item No.:
27
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Site:
Galley-Potwash
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Violation:
The bottom two shelves in the knife storage locker were soiled with food 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.:
33
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Site:
Galley-Deck 4 Hot Galley Sauce Station
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Violation:
A water drip was observed from the technical access panel in the deckhead in front of the sauce station. The water was dripping to the deck below and was not dripping onto any food at the time of the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 4 Pantry
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Violation:
The bucket-fill faucet under the center handwash station was leaking causing excess water to pool on the deck. This was corrected 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.:
36
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Site:
Buffet-Windjammer Port and Starboard Beverage Stations
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Violation:
The light intensity around and behind the coffee machine, juice machine, and hot water dispenser 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.:
36
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Site:
Buffet-Windjammer Outside Starboard Beverage Station
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Violation:
The light intensity behind the table mounted juice machine 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.:
36
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Site:
Galley-Park Cafe
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Violation:
The light intensity around the handwash station in the warewashing area 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.:
37
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Site:
Galley-Windjammer Potwash
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Violation:
Condensate was collecting on the deckhead above the mechanical potwash machine and dripping onto the clean landing area. Four pots were present on the clean landing but condensate was not observed dripping onto any pot.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.
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Item No.:
39
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Site:
Pantry-Deck 5 Bar Pantry
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Violation:
One live fruit fly was observed in the pantry.
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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-Active Surveillance
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Violation:
Active surveillance records indicated that the garbage rooms were only being inspected on a monthly basis instead of a weekly basis since 18 May.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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Item No.:
41
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Site:
Housekeeping-Crew Toliet Outside Crew Mess
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Violation:
The second door encountered when exiting the toilet facility was not equipped with a mechanism for a hands-free exit. No sign was posted at this exit advising users to use hand towel, paper towel, or tissue to open the door.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
44
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Site:
Potable Water-Electronic Test Kit
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Violation:
Staff were unsure how to correctly operate their electronic test kit when testing for free chlorine residual. The staff conducting free chlorine readings were unsure which kit needed to be used when testing for high and low levels of free chlorine, which water sampling cell to use with which equipment, how to properly check the accuracy of their instruments, and which test standards were designed for which instrument.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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