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Item No.:
03
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Site:
Potable Water-Production
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Violation:
The ship made water in the Amazon River 10 times during October 13 - 25, 2012.
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Recommendation:
Operate a reverse osmosis unit, distillation plant, or other process that supplies water to the vessel's potable water system only while the vessel is making way, and do not operate in polluted areas, harbors, or at anchor.
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Item No.:
06
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Site:
Potable Water-Potable Water Testing
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Violation:
The color comparator for analyzing results of the potable water testing method for microbiological monitoring expired in June 2012.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications. Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers' specifications.
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Item No.:
06
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Site:
Potable Water-Distant Point Calibration
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Violation:
The daily manual comparison test or calibration was not recorded either on the recorder chart or in a log.
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Recommendation:
Record the daily manual comparison test or calibration either on the recorder chart or in a log.
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Item No.:
07
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Site:
Potable Water-Forward/Port & Starboard Reserve Tanks
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Violation:
The two tanks shared an outside wall with the hull of the vessel. This was noted on previous inspections.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids.
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Item No.:
07
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Site:
Potable Water-Tanks
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Violation:
The reserve port, reserve starboard, 1S and 1P tanks shared common walls with ballast water tank #2 (holding mixed ballast and gray water).
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids.
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Item No.:
08
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Site:
Recreational Water Facilities-Compensation Tanks
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Violation:
The overflow drain line for both pool and whirlpool compensation tanks went inside the funnel connected to the gray water drainage system.
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Recommendation:
Cut the drain line above the funnel rim to create an air gap.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of backflow preventers listed four reduced pressure assemblies as installed at the bunker stations but the stations did not have backflow preventers.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
There were no production records for November. Staff stated water had been produced every day.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
Production records for October and previous months did not document pH levels.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
Production records did not document start and finish times, making it impossible to determine if the ship was making way when producing water.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
Records for the reduced pressure assemblies only documented the overall pressure differential across the devices and not the pressure differentials on both sides of the valves or when the intermediate relieve vent opened. Also, the staff was not able to find the testing procedure for reduced pressure assemblies and stated that the procedure followed was the one for double check valves.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Distillate & Permeate Water Lines
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Violation:
The distillate water lines from the evaporators to the potable water halogenation station and the permeate water lines from the reverse osmosis plant to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment/Antientanglement Requirements
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Violation:
The gravity drains for the swimming pool were more than 3 feet apart, but did not have antientrapment drain covers installed. There was no alarm for the draining of the pool. Also, the two drain covers installed had missing screws. In addition, the drain of the whirlpool did not have a drain cover. Both RWFs were empty at the time of the inspection.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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Item No.:
10
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Site:
Recreational Water Facilities-Depth Markers
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Violation:
The pool depth markers were measured only in meters.
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Recommendation:
Label depth markers in both feet and meters.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs did not caution against the use of people experiencing vomiting, diarrhea or fever, and had no bather load information.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS."
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Item No.:
10
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Site:
Recreational Water Facilities-Water Chemistry
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Violation:
Total alkalinity, combined chlorine, and flow rates were not monitored.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Chemistry Test Kit
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Violation:
The test kit used for checking chlorine levels at the RWFs could not measure concentrations above 6 ppm. Staff explained that for whirlpools the acceptable range goes from 3 ppm to 10 ppm and after 6 ppm they get an error message in the test kit.
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Recommendation:
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.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainers
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Violation:
There were no records documenting cleaning and disinfection of hair and lint strainers and housings.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing
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Violation:
There were no records documenting cleaning and disinfection of filter housings.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Records
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Violation:
Whirlpool records had pre-recorded results for super sanitation records at 10 ppm and a pre-recorded time range of 22:30 to 23:30. Staff explained that often times superchlorination was done before that time. For example, on 11 November the process was performed at 20:00 but chlorine and pH recordings were documented at 21:00 and 22:00 when the whirlpool was closed. Also, filter backwash records had pre-recorded results as if done on 13 and 14 of November between 22:00 and 22:15.
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Recommendation:
Do not use pre-recorded forms and document actual times and chlorine and pH levels.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenations Records
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Violation:
The free residual chlorine was not tested at the completion of shock halogenations.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
There were no flow meters installed.
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Recommendation:
Install flow meters.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
Bather loads for the pool and the whirlpool were not calculated.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
Turnover rates for the pool and the whirlpool were not calculated.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Free Halogen Residual and pH Testing
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Violation:
There were no chart recorders or electronic data loggers with security features that record pH and halogen levels for the pool and the whirlpool.
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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. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. 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:
Galley-Cooling Logs
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Violation:
The cooling logs with incomplete information and improper cooling temperatures were stamped and signed by the Chef de Cuisine. In addition, staff was unaware that cooling should be monitored and documented for several different types of potentially hazardous foods, including onion compote, ratatouille, potato salad, duck, sliced chicken, pasta salad, cole slaw, cut tomatoes, curd mousse, cappuccino cream cake, orange cream cake, strawberry cream cake, and pear cream cake. When asked, the pastry chef stated that he did not take any temperatures after preparing pastry items such as curd mousse, cappuccino cream cake, orange cream cake, strawberry cream cake, and pear cream cake.
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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.:
13
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Site:
Galley-Hot Galley
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Violation:
A cook using a pan of roux (butter and flour) was not aware that it should be kept either under time or temperature control.
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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.:
13
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Site:
Galley-Time Control Plans
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Violation:
The process of time control was not well managed on the vessel. All of the main galley time control plans were posted in the wrong locations and staff were not always clear on what their time control operations were. There were no plans for the milk used for the espresso machines or for the crew galley and mess. In addition, when asked about a cooling log entry of wild pork that had a start temperature of 120F, the chef indicated that it had been prepared for dinner service but not used so it was cooled. When directly asked if the pork had been on time control and then cooled for temperature control, the chef stated yes.
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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-Hot Galley
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Violation:
A pan of roux (butter and flour) was on the in-use counter. The pan had a 2-day discard label indicating that it was prepared at 8:00 AM on the day of the inspection. The temperature of the roux was less than 135F. According to the cook using the roux, he began using it at10:00 AM and it would be used for lunch and dinner preparations. It would be discarded at approximately 4:00 PM.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Time Control Plans
|
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Violation:
The time control plan for the cold pantry was posted outside the pastry, and the plan indicated it was for the Amadea (buffet) galley. The time control plan for the tea time was posted in the cold pantry instead of the pastry. The time control plan for the hot galley was posted in the meat/fish preparation area. There was no time control plan for the crew galley and mess and time control was used in these areas according to the staff.
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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-Time Control for Cold Pantry
|
|
Violation:
According to the chef, the upright refrigerator with plates of seafood salad was on time control. However, there were pans of sliced cheese with 2-day discard labels in this refrigerator and the refrigerator was not 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-Hot Galley
|
|
Violation:
Two pans of cooked rice on time control for the crew mess were labeled only with the preparation time and not the discard time.
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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 5C (41F) or less or 57C (135F) 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:
Dining Room-Menu Consumer Advisories
|
|
Violation:
The consumer advisory on the main dining room menus did not include the phrase 'especially if you have certain medical conditions.' In addition, the dinner item salmon sashimi was not marked with an asterisk to connect it to the consumer advisory.
|
|
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. 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:
Galley-
|
|
Violation:
The time control plans for breakfast, lunch, and dinner were not posted. The plan for tea time was posted, but included a service time from 3:30 AM to 4:30 AM. According to the staff, the service times were supposed to be listed in PM.
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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-Cooling Procedures
|
|
Violation:
Every item listed on the cooling logs indicated incorrect cooling. On 29 October, wild pork had a start temperature of 120F. When asked, the chef indicated that the pork was cooled after being prepared and hot held for dinner service. On 30 October, bolognaise had a start temperature of 155F, a 2-hour temperature of 100F, a 4-hour temperature of 80F, and a 6-hour temperature of 32F. On 30 October, tomato sauce had a start temperature of 155F, a 2-hour temperature of 100F, a 4-hour temperature of 79F, and a 6-hour temperature of 33F. On 1 November, tomatoes had a start temperature of 145F, a 2-hour temperature of 100F, a 4-hour temperature of 80F, and a 6-hour temperature of 35F. On 5 November, tomato sauce had a start temperature of 145F, a 2-hour temperature of 100F, a 4-hour temperature of 80F, and a 6-hour temperature of 35F. On 6 November, bolognaise had a start temperature of 150F, a 2-hour temperature of 100F, a 4-hour temperature of 80F, and a 6-hour temperature of 34F. On 7 November, tomato sauce had a start temperature of 145F, a 2-hour temperature of 100F, a 4-hour temperature of 87F, and a 6-hour temperature of 35F. On 9 November, tomato sauce had a start temperature of 145F, a 2-hour temperature of 100F, a 4-hour temperature of 80F, and a 6-hour temperature of 35F. On 10 November, boiled potatoes had a start temperature of 154F, a 2-hour temperature of 104F, a 4-hour temperature of 76F, and a 6-hour temperature of 34F.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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|
Site:
Buffet-Amadea
|
|
Violation:
There were no consumer advisories posted for the raw items, including two types of herring, smoked salmon, and zwiebelmettwurst (sausage made with raw pork). In addition, there was no advisory posted at the omelet station where eggs could be cooked to order. The inspector was shown an example of an advisory, but it did not identify the specific food item that was served raw or undercooked and it was missing the phrase 'especially if you have certain medical conditions.'
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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 sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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|
Site:
Food Service General-Espresso Machines
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|
Violation:
There was no written time control plan for the milk used in the espresso machine. The milk containers had 4-hour discard labels and staff was aware that the milk must be discarded after four hours but they were not aware that a time control plan was needed.
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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:
Pantry-Amadea Buffet
|
|
Violation:
Four trays of sliced meats and cheeses in upright refrigerator 32 (labeled 'service fridge') had 2-day discard labels and the temperatures of the items were between 51F and 56F. According to the chef, these items were on time control, but the refrigerator was not listed on the plan or labeled for time control.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). Remove the 2-day discard labels when food is placed on time control.
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Item No.:
17
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|
Site:
Galley-Cooling Procedures
|
|
Violation:
Logs were not available for cooling several potentially hazardous food items prepared on the vessel in the previous two days. This included: onion compote, ratatouille, potato salad, duck, sliced chicken, pasta salad, cole slaw, cut tomatoes, curd mousse, cappuccino cream cake, orange cream cake, strawberry cream cake, and pear cream cake. In addition, several items on the cooling logs were incomplete. On 31 October, rice had a start temperature of 150F, but there were no other temperatures recorded. On 31 October, rice had a start temperature of 150F, but there were no other temperatures recorded. On 3 November, tomato sauce had a start temperature of 145F, but there were no other temperatures recorded. On 11 November, potato gratin had a start temperature of 164F, but there were no other temperatures recorded.
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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 5C (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.:
18
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|
Site:
Buffet-Amadea
|
|
Violation:
Zwiebelmettwurst (sausage made with raw pork) was on the same tray as and touching cooked sausage.
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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:
Buffet-Crew Mess
|
|
Violation:
There was no side sneeze guards on the second set of steam tables in the direction of consumer flow. The area where consumers were expected to stand was less than one meter from where the food was placed.
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|
Recommendation:
Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Buffet-Crew and Officer's Messes
|
|
Violation:
The pastry cases had doors that could remain open and were not self-closing, potentially leaving food items unprotected.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means.
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|
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Item No.:
19
|
|
Site:
Galley-Kettle Area
|
|
Violation:
Condensate from the deckhead was dripping into a tilting pan of soup. Staff had to be instructed by the inspector to close the pan lid.
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|
Recommendation:
During preparation, ensure unpackaged food is protected from environmental sources of contamination such as rain.
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|
|
Item No.:
19
|
|
Site:
Galley-Ice Machines
|
|
Violation:
In ice machine compartments 13 and 15, water was dripping to the ice bins from a pink insulation that was soiled with a black material. Ice was in the bins.
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|
Recommendation:
Protect food from contamination by storing the food covered or otherwise protected and where it is not exposed to splash, dust, or other contamination.
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|
|
Item No.:
19
|
|
Site:
Buffet-Amadea
|
|
Violation:
Several stacks of plates and bowls were uncovered and out for service.
|
|
Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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|
Item No.:
20
|
|
Site:
Food Service General-Combination Ovens
|
|
Violation:
There were slotted fasteners around the light boxes in the combination ovens.
|
|
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
|
|
Site:
Galley-Ice Machines
|
|
Violation:
There was evidence of corrosion in several of the food-contact areas inside ice machine compartments 13 and 15.
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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.:
20
|
|
Site:
Food Service General-Tip Sensitive Temperature-Measuring Devices (TMDs)
|
|
Violation:
There were no tip sensitive TMDs available for crew members cooking thin foods.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
20
|
|
Site:
Pantry-Harry's
|
|
Violation:
There was evidence of corrosion in the food contact surfaces of the upper compartment of the ice machine.
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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.:
20
|
|
Site:
Buffet-Officer's Mess Beverage Station
|
|
Violation:
The metal plate directly above the dispensing plate of the water dispenser was corroding.
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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
|
|
Site:
Buffet-Officer's Mess Beverage Station
|
|
Violation:
There was a crack on the plastic piece surrounding the dispensing spout of the water dispenser.
|
|
Recommendation:
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.:
21
|
|
Site:
Galley-Dishwash
|
|
Violation:
There appeared to be seams allowing leaks on the underside of the pulper where it met the stainless steel counter.
|
|
Recommendation:
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.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The drip tray housings for the two grills were not enclosed, and there were large gaps that made cleaning difficult.
|
|
Recommendation:
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.:
21
|
|
Site:
Galley-Coffee Station
|
|
Violation:
The ribbed conduit and woven stainless steel pipes behind the espresso machine were difficult to clean.
|
|
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
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The fabric wrapping on the pipes below the upright storage cabinet next to refrigerator 22 was frayed, making them difficult to clean.
|
|
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
|
|
Site:
Pantry-Amadea Buffet Dishwash
|
|
Violation:
The left nozzle on the final rinse spray arm for the in-use rack conveyor dishwash machine was not working.
|
|
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
|
|
Site:
Pantry-Amadea Buffet Dishwash
|
|
Violation:
The data plate for the rack conveyor dishwash machine indicated speed in baskets per hour instead of the minimum transit time.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The data plate for the rack conveyor dishwash machine indicated a speed in racks per hour instead of the minimum transit time.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the minimum transit time for rack conveyor machines.
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|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The three right nozzles on the final rinse spray arm did not form an effective spray pattern.
|
|
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
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse temperature gauge read between 215F and 219F and the alarm on the machine was flashing. According to the staff, the shipboard technicians had investigated but were not able to find the problem so the manufacturer's technicians were scheduled to board the ship in Germany. The final rinse temperature was measured at 170F.
|
|
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.:
25
|
|
Site:
Galley-
|
|
Violation:
Near the two ice machines, two wet wiping cloths were stored on the top of an empty inverted sanitizing bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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|
|
Item No.:
26
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A few clean plates in the undercounter warmer were soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machines
|
|
Violation:
The insides of ice machine compartments 13 and 15 were soiled with a black material in a few of the food-contact areas.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Harry's
|
|
Violation:
The pink insulation inside the upper compartment of the ice machine was soiled with a black material.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Crew Mess
|
|
Violation:
The pulper components under the counter were soiled with a dark, dried-on material.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Dishwash
|
|
Violation:
The underside of the pulper where it met the stainless steel counter was leaking and the components around this area were heavily soiled with a beige slush.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ice Machines
|
|
Violation:
In ice machine compartments 13 and 15, the water collection drain trays were soiled with black powder and a black and pink material that appeared to be mold.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The fabric wrapping on the pipes below the upright storage cabinet next to refrigerator 22 was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ice Machines
|
|
Violation:
The exterior stainless steel drain lines for the ice machines were soiled with a black material.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Coffee Station
|
|
Violation:
The ribbed conduit and woven stainless steel pipes behind the espresso machine were soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Potwash
|
|
Violation:
The clean storage deck stand next to the potwash machine was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The area inside the two grills around the drip tray housings were heavily soiled with black debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Amadea Buffet
|
|
Violation:
There was grease residue on the underside of the deep fat fryers and on the bulkhead below the grill.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Amadea Buffet
|
|
Violation:
Several stacks of plates on the preparation counter were stored upright and uncovered.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
Drain water from the potwash machine overflowed onto the deck and under the adjacent clean storage deck stand. Several pots were stored on this deck stand. In addition, the deck stand was soiled. Finally, a crew member was observed stepping on the deck stand and his shoe came in contact with the edges of the clean pots. The pots were moved to be rewashed after being instructed by the inspector.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
Two large plastic bins with dishes soaking in detergent were located directly adjacent to the clean storage racks where clean items were stored.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Pantry-Amadea Buffet Dishwash
|
|
Violation:
There was no waste receptacle at the handwashing station near the cleaning locker.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Amadea Buffet Dishwash
|
|
Violation:
The locking mechanism on the door near the handwashing station and soiled drop off was missing, exposing a hole.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Decks
|
|
Violation:
There was missing and recessed deck grout and cracked deck tiles in several parts of the main galley. In addition, the deck was rough and not easy to clean under several pieces of equipment. This was noted on the previous inspection, but the vessel had made progress in repairing the decks in the buffet pantry.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Coffee Station
|
|
Violation:
The deck under the water dispenser and the adjacent upright storage cabinet was wet and soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
A water line was laying on the deck behind the potwash machine.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry/Bakery
|
|
Violation:
The deck behind and between the stack oven and proofing cabinet was soiled with a black material.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry/Bakery
|
|
Violation:
Water was pooled under the storage shelves next to the walk-in refrigerator and the back corner under the shelves was soiled with a black material.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure water does not pool on the deck under equipment.
|
|
|
Item No.:
33
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
There was pooled water under several pieces of equipment, but it was not clear if the water was left over from cleaning or from leaking equipment.
|
|
Recommendation:
Ensure water does not pool on the deck under equipment.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Amadea Buffet
|
|
Violation:
There was a gap around the bulkhead penetration of the exhaust hood drain.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Amadea Buffet
|
|
Violation:
There was grease on the exhaust vent cover above the combination ovens.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Amadea Service
|
|
Violation:
The coving at the cabinet/deck junctures was peeling in a few spots.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Amadea Service
|
|
Violation:
The area around the deck penetrations for the water lines to the handwashing station was wet and soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Rice and Flour Room
|
|
Violation:
The deck in the back right area of the room was soiled with what appeared to be sugar under the deck stands.
|
|
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:
Bar-Harry's
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Violation:
There was some missing coving at the back bar cabinet/deck juncture.
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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.
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Item No.:
34
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Site:
Pantry-Amadea Buffet Dishwash
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Violation:
There was a leak at the bucket fill station below the handwashing station near the cleaning locker.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Potwash
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Violation:
The drain for the potwash machine was clogged and overflowing onto the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Pantry-Crew Mess
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Violation:
The drain for the dishwash machine was clogged and water was overflowing onto the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Lighting
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Violation:
The light intensity in some parts of the main galley were less than 220 lux. In addition, the light intensity in several walk-in refrigerators in the main galley and provisions, freezers in provisions, and other provisions storage rooms was less than 110 lux. This was written on the previous inspection and the vessel had already added several light fixtures.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity was less than 110 lux around and behind many pieces of deck and counter-mounted equipment, including: the combination ovens in the Amadea (buffet) pantry; the espresso machine in the main galley coffee station; the combination ovens in the main galley; the stack oven and proofing cabinet in the main galley pastry/bakery; the potwash machine in the main galley potwash; the espresso machine in Harry's bar; and the ice machine in the Kopernikus bar pantry.
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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.:
37
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Site:
Pantry-Amadea Buffet
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Violation:
There was condensation on the deckhead above the combination ovens.
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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.
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Item No.:
37
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Site:
Galley-Kettle Area
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Violation:
There was condensate on the deckhead above the in-use kettles and tilting pans. Condensate was observed dripping into the open tilting pan of soup,
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Buffet-Crew Mess
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Violation:
There was condensate on the air supply vent above tea bags and sugar packets. The tea bags and sugar packets were moved.
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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.
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Item No.:
39
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Site:
Galley-Dishwash
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Violation:
There were at least two dozen small black flies around the beige slush on the underside of the pulper.
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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-Coffee Station
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Violation:
One small fly was in the technical space below the water dispenser. The area was not in use.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The ship had two OPRPs, one from V.Ships (revised September 2012) and one from Sea Chefs (revised April 2008). The Housekeeper was unaware of the V.Ships OPRP. The Captain and Staff Captain were unaware that the Sea Chefs version of the OPRP was still used on the ship. Both OPRPs had different and conflicting information.
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Recommendation:
Ensure there is a single document outlying all procedures for outbreak prevention and response.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not have information on two sanitation solutions used by housekeeping. There was also no documentation that Incidin AL and Melsept SF sanitizers are effective to inactivate noroviruses.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include in the written OPRP products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Item No.:
44
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Site:
*General Comments-VSP 2011 Operations Manual
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Violation:
The staff was not familiar with the new requirements of the 2011 VSP Operations Manual.
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Recommendation:
The 2011 VSP Operations Manual became fully implemented on October 1, 2012. Demonstrate knowledge of the requirements as they relate to the specific operations and properly train employees to comply with the VSP 2011 Operations Manual as it relates to their assigned duties.
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