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Item No.:
08
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Site:
Potable Water-Tank Maintenance Logs
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Violation:
The final chlorine residual level was not recorded on 6 different tank repairs since March 2015 prior to placing the tanks back into service.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
10
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Site:
Recreational Water Facilities-Hydro-therapy Technical Room
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Violation:
The pH standard for probe analyzer was out of date.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
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Item No.:
13
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Site:
Galley-Deck 2 Hot Galley
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Violation:
The chef in charge of taking temperature readings of the two pans of white sauce and two pans of chili con carne took the readings from the outer edge of the food and not the from the center, which was the warmest part of the food and the last to cool. The chef was measuring and recording temperatures that were not representative of the entire pans of white sauce and chili con carne. Thermometer holes were visible in all four pans of food around the outer edge.
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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.:
16
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Two, 6-inch hotel pans of white sauce were placed in the blast chiller at 4:44 am at 150°F according to the cooling log. The two hour temperature check was taken at 6:14 am and recorded at 52°F. The inspector took the temperature of the white sauce at 8:30 am, and the internal temperature was between 78°F and 71°F. The two pans of white sauce were discarded.
Two, 6-inch hotel pans of chili con carne were placed in the blast chiller at 5:01 am at 145°F according to the cooling log. The two hour temperature check was taken at 6:17 am and recorded as 56°F. When the inspector took the temperature of the chili con carne at 8:30 am, the internal temperature was between 80°F and 71°F. The two pans of chili con carne were discarded.
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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 5°C (41°F) or less or 57°C (135°F) 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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Salad Bar
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Violation:
A stainless steel shelf at the elevator landing was used to hold back-up containers of cut leafy greens on time control. This shelf was not identified and listed on the time control plan.
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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.:
16
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Site:
Galley-Dive-In
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Violation:
The hot dog roller was identified as a time control unit but it was not listed on the time control plan for the area.
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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.:
16
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Site:
Buffet-Neptune Lounge
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Violation:
The food out for customer self-service in the dome was not labeled with a discard time. The time control plan listed three separate service periods but they overlapped. The outlet to be opened for more than 4 hours. The set-up and discard time for the snack period was 10:30 am to 2:30 pm; 2:00 pm to 5:00 pm for teatime; and 4:30 pm to 8:30 pm for canapes.
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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 5°C (41°F) or less or 57°C (135°F) 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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
17
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Site:
Galley-Deck 2 Pastry
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Violation:
The final cooling log temperature for key lime pie was supposed to be completed by 8:45 am. The inspector arrived in the area at 9:10 am the final cooling log temperature was not completed. The temperature of the key lime pie was measured at 35°F by the inspector and was recorded on the log.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
20
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Site:
Buffet-Crew Mess
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Violation:
The dispensing tube on the bulk milk dispenser was longer than 1 inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Bar-Dolphin Pool Bar
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Violation:
Reach-in refrigerator LP9.3A had been out of order since 10 October.
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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.:
20
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Site:
Preparation Room-Food Display
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Violation:
Two imitation wicker baskets had bread and rolls in contact with the wicker, which was difficult to clean. The baskets were lined with paper but it did not cover the entire surface of the baskets. The baskets were to be used at the self-service crew and staff messes.
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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:
Provisions-Dry Provisons Room 20
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Violation:
A rough galvanized metal storage shelf on the right side of the room at the entrance was used to store food items
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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 Pot Wash
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Violation:
The mechanical pot wash machine was out of order since 17 October. Staff stated the spare parts required to fix the machine had been ordered.
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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.:
24
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Site:
Galley-Warewash
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Violation:
A 200°F thermolabel was placed on the final rinse manifold of the hood-type glasswash machine and turned black, indicating the temperature was above 194°F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
30
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Site:
Galley-Deck 2 Hot Galley
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Violation:
The soap dispenser at the handwash sink next to undercounter refrigerator 2.36AB was empty during service.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Preparation Room-Lido Preparation Walk-in 31
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Violation:
Water droplets were forming on the deckhead around the technical hatch in the back right side of the walk-in refrigerator.
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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:
Galley-Warewash
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Violation:
The two water supply pipes to the conveyer-belt dishwash machine on the soiled loading end had exposed bulkhead penetrations.
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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.:
39
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Site:
Galley-Dive-In
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Violation:
One live house fly was observed in the back preparation area.
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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.:
39
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Site:
Galley-Deck 2 Ice Machines
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Violation:
One live house fly was observed behind the ice machines.
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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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