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Item No.:
13
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Site:
Galley-Glasswash Machine
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Violation:
When the inspection team entered the scullery, the warning light was flashing on the glasswash machine electrical control panel. No items were seen coming through the machine. The inspection continued through the galley and both dining rooms before returning to the scullery. At that time the inspector was informed the glasswash machine was ready for testing. A rack of cups was seen coming out of the machine. The warning light was still flashing when the machine was in use. The inspection team left the area when an engineer was trying to determine why the warning light would not turn off. About one hour later, the inspection team returned to the area and the machine and electrical control panel was working properly.
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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.:
15
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Site:
Bar-Serenity Bar
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Violation:
In each of the two partly filled bottles of bourbon on the back bar bottle rack there was a dead fruit fly. Staff discarded these bottles immediately.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
19
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Site:
Provisions-Dairy #22
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Violation:
A container of ketchup and dressing were stored on the deck.
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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.:
19
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Site:
Other-Oceanside Barbecue and Buffet
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Violation:
This food preparation, cooking and buffet service area was installed without deckhead protection for either the preparation and cooking phases or for the buffet operation. During the inspection the outlet was not open, but it is open for use on sea days. Although the VSP discussed the corporate plans for the proper construction to this food outlet, the VSP direction to corporate representatives was that until such changes are fully installed ships should discontinue food service due to the lack of food protection afforded both at the deckhead and for the self-service buffet area, where there is actually no food shielding permanently installed. This was a repeat violation from the 28 September, 2014 inspection. Staff stated that they do continue to operate this facility on sea days.
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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.
Do not store foods In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. During preparation, ensure unpackaged food is protected from environmental sources of contamination such as rain. 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:
Food Service General-Ice Machines
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Violation:
In some of the ice machines, three slotted fasteners were in the food splash area of the ice thickness sensor.
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Recommendation:
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.:
20
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Site:
Galley-Pastry
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Violation:
The dough sheeter belt was in poor condition. Threads were peeling along the edges and at the seam. Staff showed a purchase order indicating a new belt had been ordered and was scheduled to be delivered on the day of the inspection.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Galley - Pot Wash
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Violation:
Four of the long handled wire whisks and mixing paddles on the soiled pot storage shelves were in disrepair. The metal end cap on the handles was missing and some were damaged at the handle end, leaving deep open voids and making cleaning difficult.
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Recommendation:
Repair the ends of the long handled utensils or replace them. 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; in accordance with manufacturer's specifications. 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:
Galley-Galley - Dishwash
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Violation:
There was a continuous water leak from below the center doors of the in-use flight-type conveyor dishwashing machine. Water was pooling on the deck below.
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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.
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Item No.:
22
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Site:
Galley-Outside Cold Room 58 and Outside Bakery
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Violation:
Many previously cleaned plate covers were turned upright, labeled 'dirty,' and stored outside cold room 58 and outside the bakery. The plate covers were wet and some had food debris on them. All covers were moved to the soiled storage of the dishwash area,
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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:
Galley-Aft Dishwash
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Violation:
In the dishwash machine, the far right upper final sanitizing rinse nozzle was blocked, creating an ineffective spray pattern. A crew member removed the sanitizing rinse spray arm and pressure-washed the nozzles. This corrected the issue.
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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:
Galley-Scullery
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Violation:
The temperature of the wash tank was 144F as measured by the inspector and crew member. Engineers determined the steam trap flap was stuck. During the inspection, engineers began to replace the outlet steam trap. About one hour later, the inspection team returned to the area and the machine was working properly.
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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.
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:
Buffet-Dining Room II
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Violation:
A container of sanitizing solution was soiled with food debris and the chlorine concentration measured less than 50 ppm. The solution was immediately remade.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Bar-Starboard Beach Pool Bar
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Violation:
The chlorine sanitizing solution at the front bar was below the minimum 50 ppm concentration. Staff corrected this during the inspection.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
33
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Site:
Room Service-Deck 6 Room Service Pantry
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Violation:
Directly above the in-use sandwich preparation counter there was a heavy dust layer on the deckhead light fixture and on the deckhead surrounding it. Staff cleaned the deckhead and light fixture as soon as the condition was pointed out.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Oceanside Barbecue and Buffet
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Violation:
This food preparation, cooking and buffet service area was installed without deckhead protection for either the preparation and cooking phases or for the buffet operation. During the inspection the outlet was not open, but it is open for use on sea days. Although the VSP discussed the corporate plans for the proper construction to this food outlet, the VSP direction to corporate representatives was that until such changes are fully installed ships should discontinue food service due to the lack of food protection afforded both at the deckhead and for the self-service buffet area, where there is actually no food shielding permanently installed. This was a repeat violation from the 28 September, 2014 inspection. Staff stated that they do continue to operate this facility on sea days.
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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. 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.:
42
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Site:
Children Area-Camp Carnival - ADA Child Toilet
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Violation:
The hot water at the ADA child toilet handwash basin reached a temperature of 116 F when turned to the highest temperature. Staff repaired this during the inspection.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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