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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
Work is in progress on moving the sample points for the analyzer chart recorders for the recreational water facilities to take the automatic monitoring samples directly from the swimmers' water. The low halogen alarm is in the process of being installed for all of the recreational water facilities. (VSP 2011 Operations Manual)
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
13
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Site:
Medical-Food Worker Reporting
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Violation:
A waiter had acute gastrointestinal illness onset time of 2030 on 16 June 2012. This waiter worked a shift the next morning and was off the rest of that day. The waiter reported the illness to the medical center at 2030 on 17 June 2012. The waiter was then off duty and in the cabin until 20 June 2012.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: 13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Food Service General-Menu Consumer Advisories
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Violation:
There were no consumer advisories on the menus for any of the seated dining areas. The cruise line is in the process of updating the menus. (VSP 2011 Operations Manual)
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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 disclosure is made 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.:
16
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Site:
Room Service-Time Control Plan
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Violation:
The written time control plan indicated that food would be discarded at 1:30 am and 6:30 am. The color coded timeline indicated that food would be discarded at 2:30 am and 6:30 am. The time control plan was corrected.
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Recommendation:
Ensure the time control plan is consistent and that food is discard after 4 hours.
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Item No.:
16
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Site:
Bar-Lotus and La Patisserie
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Violation:
The written time control plans for the milk were not posted in the bars. (VSP 2011 Operations Manual)
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Recommendation:
Post a time control plan at each outlet where time control is used.
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Item No.:
27
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Site:
Galley-Sabatini's
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Violation:
The drain pan in the ice machine was soiled with a black powder.
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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.:
27
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Site:
Galley-Bayou
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Violation:
The knob on the silver power dispenser was soiled with a dried, dark brown material. The knob was removed for cleaning.
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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 5 Soup Area
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Violation:
There was missing and recessed grout where the two potable water lines penetrated the deck for the soup kettle adjacent to the salamander. There was also water pooled in the recesses.
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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.:
33
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Site:
Galley-Deck 6 Pastry
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Violation:
There was some missing and recessed grout between the deck tiles in front of the ovens.
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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 5 Port Dishwash Area
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Violation:
One of the potable water pipes at the bulkhead below the 'dirty area' sign was leaking. This was corrected.
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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:
Food Service General-Light Levels
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Violation:
The light levels around and behind some of the deck and counter-mounted equipment was less than 110 lux. This included ice machines in some of the housekeeping pantries, the combination ovens in the deck 5 main galley, the ovens in the deck 6 pastry, the starboard juice machine in the deck 14 lido galley, the combination oven in the deck 12 lido galley, The vessel had installed many new light fixtures to increase the light levels around and behind deck and counter-mounted equipment to at least 110 lux, and there was a plan in place to correct the rest. (VSP 2011 Operations Manual)
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Galley-Deck 5 Butcher
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Violation:
A food waste bin lid was stored in between the utility sink and neutral storage cabinet. The lid was not soiled and it was immediately removed.
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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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