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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The piping after the reduced pressure assembly for the swimming pool fill line to the technical tank was striped blue/gray/blue. The striping was removed.
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Recommendation:
Ensure the lines after the reduced pressure assembly are striped appropriately.
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Item No.:
08
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Site:
Potable Water-Aft Port Bunker Station
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Violation:
The potable water connection from the bunker line for water distribution was under the active fuel bunkering line and partially in a container with a small amount of fuel. The potable water connection was not in-use during the inspection. According to the staff, water distribution using this connection has never been done.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
09
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Site:
Recreational Water Facilities-Midship Starboard Jacuzzi
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Violation:
The chart recorder chart indicated the pH was less than 7.0 when whirlpool spa was open for several hours on October 22 - 25, 2013. The free chlorine residual was within the correct range during this same time period.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Midship Starboard Jacuzzi
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Violation:
The analyzer readings on the chart recorder charts indicated the pH values were less than 7.0 when the whirlpool spa was open for several hours on October 22 - 25, 2013, but the pH values recorded on the same charts measured with a test kit were above 7.0. The difference in the pH values between the analyzer reading and the manual test kit was greater than 0.2. The chart recorder charts indicated the analyzer readings and the manual test kit values for the free chlorine residual were within the proper range during this same time period. There was no documentation indicating why the pH was out of the acceptable range or why the analyzer was not properly calibrated.
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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. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections.
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Item No.:
13
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Site:
Other-Culinary Arts Center
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Violation:
The vessel had a program for passengers to participate in a cooking class. According to the staff, all food prepared during this class was immediately discarded and not consumed. Any food for tasting by participants was prepared in the main galley and served after the class. These classes were offered for adults as well as children through the youth center. The corporate office had recently submitted procedures for this program to VSP for review.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
19
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Site:
Other-Bridge
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Violation:
Several boxes of hot cocoa mix, sugar packets, potato chips, gold fish crackers, a bottle of water, and a box of single service coffee stirrers were stored on the deck in the closet where the far point chart recorder was housed. Also, there were a few pieces of equipment that staff had to work on directly above and around the food. All of these items were removed.
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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.:
21
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Site:
Galley-Deck 3 Dry Store #28 - Port
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Violation:
The metal cabinet between two shelving units was corroding in a few areas where it met the deck. Food and clean equipment were stored in this room.
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Recommendation:
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.
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Item No.:
21
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Site:
Galley-Deck 3 Cold Galley
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Violation:
The plastic lid on a container of sliced potatoes was cracked in three places on the outside. The lid was immediately replaced.
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Recommendation:
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.
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Item No.:
22
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Four trolleys of soiled dishes, one deck stand with a stack of plastic containers and one deck stand with several coffee dispensers were stored in the hot galley directly adjacent to the potwash soiled landing. According to the staff, these items had been brought from the lido breakfast service after it closed. There was no active food preparation or cooking in the hot galley at the time of the inspection. Also according to the staff, the only meal service from this galley was dinner, and the soiled items would be cleared from this area well before dinner service preparation began.
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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.:
22
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Site:
Pantry-Medical
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Violation:
There were three soiled glasses in the waste receptacle of the handwashing sink.
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Recommendation:
Ensure soiled equipment and utensils are stored in a proper soiled storage area.
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Item No.:
28
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Site:
Other-Bridge
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Violation:
There was a large box of single service coffee stirrers and a bag of disposable cups stored on the deck in the closet where the far point chart recorder was housed. Also, there were a few pieces of equipment that staff had to work on directly above and around these items. The items were removed.
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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.:
33
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Site:
Galley-Deck 3 Dry Store #28 - Port
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Violation:
The deck under the shelving units was soiled at the juncture with the bulkheads. In addition, the metal cabinet between two shelving units was directly on the deck and it was not elevated on legs or sealed to the deck. The edges of the cabinet where it met the deck were corroding in a few areas. Food and clean equipment were stored in this room.
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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. Install the metal cabinet so that it is either sealed to the deck or elevated on legs to facilitate cleaning.
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Item No.:
33
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Site:
Other-Bridge
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Violation:
Several boxes of hot cocoa mix, sugar packets, potato chips, gold fish crackers, a bottle of water, a box of single service coffee stirrers and a bag of disposable cups were stored on the deck in the closet where the far point chart recorder was housed. The bulkhead had several electrical wires, devices, and cables attached to the bulkhead that were not easily cleanable. All of these items were removed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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-Deck 2 Potwash
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Violation:
Two garbage bin lids were stored on the deck under one of the soiled storage shelves. The lids were removed.
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Recommendation:
Ensure bin lids are not stored directly on the deck.
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Item No.:
33
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Site:
Provisions-Deck A Liquor Room
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Violation:
A metal cabinet was directly on the deck near the entrance to the room. The cabinet was not sealed to the deck or elevated on legs. Another metal cabinet was also directly on the deck in the back, left corner of the room. The cabinet was not sealed to the deck or elevated on legs. Staff began to work on a solution immediately.
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Recommendation:
Install the metal cabinets so that they are either sealed to the deck or elevated on legs to facilitate cleaning.
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Item No.:
33
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Site:
Preparation Room-#15
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Violation:
Water was dripping from a deckhead air vent to the deck in front of the citrus juicer. No clean items were impacted.
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Recommendation:
Ensure water does not drip from the deckhead.
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Item No.:
33
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Site:
Pantry-Silk Den Locker FD 11.4.06
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Violation:
There was no coving at the deck/bulkhead junctures. Bottled beverages and a wine refrigerator were in this locker.
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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.:
39
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Site:
Preparation Room-
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Violation:
One small fly was along the front counter near the stored cookies. The fly was removed.
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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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