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Item No.:
02
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Site:
Medical-Crew Reporting Recordkeeping
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|
Violation:
There was a food worker that had an onset of AGE symptoms at 1:00 a.m. on January 13, 2013, but they did not report to medical until 10:02 a.m. the same day. According to their work record, this person worked from 5:11 p.m. until 10:22 p.m. on January 13, 2013, but the doctor stated they were in isolation. There was no documentation except in STARDOCs verifying this individual was in isolation. The manager that gave the inspector the time card stated this individual had to have worked during that time period given the documentation. A nonfood worker had an onset of AGE symptoms at 12:15 a.m. but the AGE log stated this individual reported to medical at 11:16 a.m. the same day. Upon further review, there was a note in the record stating this person reporting to medical at 8:45 a.m. but it was unknown why there was a discrepancy. In addition, there was a bar steward with an onset of AGE symptoms on January 13, 2013 at 1:00 a.m. but this individual did not report to medical until 10:40 a.m. According to their work record, this individual did not work while symptomatic. Late reporting by a crew member was documented on the last inspection.
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Recommendation:
Ensure the records for AGE case crew members is accurate and complete, without conflicting information or discrepancies.
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Item No.:
02
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Site:
Medical-Acute Gastronenteritis (AGE) Surveillance Log
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Violation:
The number of diarrhea and vomiting episodes was left blank on most of the AGE surveillance logs. According to the staff, if these columns were left blank there were no episodes of diarrhea or vomiting.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches.
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Item No.:
02
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Site:
Medical-Reportable Case Definition
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Violation:
There was a stateroom attendant that had symptoms of AGE at 2:00 p.m. on January 3, 2013 including two loose stools within 24 hours and abdominal cramps. This individual was given antidiarrheal medication and was isolated as a precaution but was recorded as non-reportable in the AGE surveillance log. There was no underlying illness or condition reported.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
06
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Site:
Potable Water-Bunkering and Production Charts
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Violation:
There were a few times in September 2012 when the calibration at the beginning of bunkering and production was not recorded on the halogen and pH analyzer charts.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
06
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Site:
Potable Water-Far Point Charts
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|
Violation:
The same chart was used to record the residual halogen level for the upper loop on both October 25 and 26, 2012. There was no documentation on why this occurred.
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|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing
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|
Violation:
There was no documentation the sand filter housing was rinsed, cleaned, and disinfected before new sand was placed in the filter housing for any of the RWFs.
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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-Safety Signs
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|
Violation:
The whirlpool signs did not include a caution against those with low blood pressure. Staff found signs onboard that had this information, but they were not yet installed. Documentation was provided to USPHS indicating an extension was given to install these signs.
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|
Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Shock Halogenation
|
|
Violation:
There were several occasions between September and early December 2012 when the free residual halogen for the whirlpools was not at or above 10 ppm for at least one hour during shock halogenation.
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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.:
11
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Site:
Medical-Crew Reporting
|
|
Violation:
There was a food worker that had an onset of AGE symptoms at 1:00 a.m. on January 13, 2013, but they did not report to medical until 10:02 a.m. the same day. According to their work record, this person worked from 5:11 p.m. until 10:22 p.m. on January 13, 2013, but the doctor stated they were in isolation. There was no documentation except in STARDOCs verifying this individual was in isolation. The manager that gave the inspector the time card stated this individual had to have worked during that time period given the documentation. A nonfood worker had an onset of AGE symptoms at 12:15 a.m. but the AGE log stated this individual reported to medical at 11:16 a.m. the same day. Upon further review, there was a note in the record stating this person reporting to medical at 8:45 a.m. but it was unknown why there was a discrepancy. In addition, there was a bar steward with an onset of AGE symptoms on January 13, 2013 at 1:00 a.m. but this individual did not report to medical until 10:40 a.m. According to their work record, this individual did not work while symptomatic. Late reporting by a crew member was documented on the last inspection.
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|
Recommendation:
Crew members should report to medical immediately after their first AGE symptom. When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
12
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|
Site:
Provisions-Vegetable Walk-In Cooler
|
|
Violation:
There was an open water bottle on top of a box of exposed squash. The bottle was removed.
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|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
13
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|
Site:
Medical-Crew Breaking Isolation
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|
Violation:
There was a waiter with an onset of AGE symptoms at 1:00 a.m. on January 13, 2013, but they did not report to medical until 10:02 a.m. on the same day. According to their work record, this person worked on January 13, 2013 from 5:11 p.m. until 10:22 p.m. when they should have been isolated.
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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-Consumer Advisories
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|
Violation:
A general consumer advisory statement with a red dot was posted at the beginning of the lido buffet lines and red dots were placed at the names of the animal-derived foods that were raw or undercooked where the food was located, but these two pieces of information were not provided in the same location. The Cuisine menu had a consumer advisory statement, but the statement 'especially if you have certain medical conditions' was not included. Also, the animal-derived foods that could be served undercooked or raw were not identified with an asterisk. The room service menu had eggs that could be cooked to order and smoked fish but there was no consumer advisory statement. Also, the printed 24 hour menu inside the staterooms had a consumer advisory statement, but the minute steak that could be cooked to order was not identified with an asterisk. The menus for Normandy and Cosmopolitan had consumer advisory statements, but many animal-derived foods that could be served raw or undercooked were not identified with an asterisk. There were some instances when animal-derived foods that could not be cooked to order were identified with an asterisk. Documentation was provided to the inspector indicating the ship is awaiting updated menus from the corporate office that will address these deficiencies.
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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 by one of the two following methods: (1) 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 OR (2) 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.:
20
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|
Site:
Room Service-
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|
Violation:
There were two slotted fasteners in the food splash zone of the coffee machine.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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|
Site:
Food Service General-Ice Machines
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|
Violation:
The ice thickness adjusting screws were slotted in the upper compartment of the ice machines.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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|
Site:
Other-Pool Grill
|
|
Violation:
There were several areas under the flat and grooved grills that were corroded, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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|
Site:
Pantry-Deck 9 Forward
|
|
Violation:
There was a water filter and water tubing on top of the beverage counter, making cleaning difficult.
|
|
Recommendation:
Remove the water filter and water tubing or secure them above the counter to facilitate cleaning.
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Item No.:
21
|
|
Site:
Dining Room-Normandie Waiter Stations
|
|
Violation:
The side walls of the waiter stations had several openings and crevices where the brass skirting met the wooden laminate. These openings and crevices were difficult to clean.
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|
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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|
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Item No.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
The panels in the technical compartments for undercounter refrigerators #28 and #29 were corroded in several areas.
|
|
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:
Room Service-Warewashing
|
|
Violation:
The soiled drop-off area was very overloaded with soiled dishes, cups, napkins, glasses, and food debris stored on the scraping area, trolleys, trays placed on top of trash bins, and on the deck.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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|
Site:
Galley-Dishwash
|
|
Violation:
The data plates for the two rack-type warewash machines did not indicate the minimum transit times.
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|
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:
During active use of the flight-type dishwasher, one of the upper final sanitizing rinse spray nozzles was broken resulting in an ineffective spray pattern. This was corrected during the inspection.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions.
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Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
During active use of the flight-type dishwasher, the final sanitizing rinse temperature measured at the dish surface was consistently below 160F. The dishwasher was evaluated several times with the thermometers of the VSP inspector and the staff. Several attempts were performed during the evaluation to understand the behavior of the machine. Also, one of the upper final sanitizing rinse spray nozzles was broken resulting in an uneven spray pattern and low pressure of the final sanitizing rinse. The staff corrected the issue during the inspection by replacing the spray nozzle and adjusting the temperatures.
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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 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
|
|
Site:
Bar-Cafe al Bacio
|
|
Violation:
A wiping cloth was immersed in a sanitizing solution of chlorine with 10 ppm.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
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Item No.:
26
|
|
Site:
Pantry-Deck 3 Mid Ship
|
|
Violation:
There was a previously cleaned drinking glass with a few pieces of food residue in the clean storage rack. The glass was removed to be cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Galley-Hot Section
|
|
Violation:
The grease chute of the previously cleaned flat grill #102007 was soiled with grease residue.
|
|
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
|
|
Site:
Galley-Bakery
|
|
Violation:
The technical compartments for the proofing cabinets were heavily soiled with flour.
|
|
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
|
|
Site:
Other-Pool Grill
|
|
Violation:
The underside of the flat grill was soiled with grease and old food residue.
|
|
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
|
|
Site:
Bar-Mast Bar Storage Room
|
|
Violation:
There were dead insects in the utility sink and what appeared to be insect droppings in the deck drain.
|
|
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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|
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Item No.:
27
|
|
Site:
Dining Room-Normandie Waiter Stations
|
|
Violation:
The openings and crevices where the brass skirting met the wooden laminate at the side walls of the waiter stations were soiled with food debris and dust.
|
|
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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|
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Item No.:
27
|
|
Site:
Bar-Mast Bar
|
|
Violation:
All surfaces of the front bar counter and the technical compartments under the front bar counter were heavily soiled.
|
|
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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|
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Item No.:
28
|
|
Site:
Bar-Mast Bar Storage Room
|
|
Violation:
There were three coolers stored with water inside. There were several wet drinking cups stored in several plastic bags. There were several pieces of equipment and a large number of boxes of utensils and single service cup lids stored in a disorganized and unsanitary manner that prevented proper cleaning in the area.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
|
|
Site:
Pantry-Pool
|
|
Violation:
The starboard handwashing sink had a water temperature of 124F as measured by the inspector. The temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
|
|
Site:
Galley-Dishwash
|
|
Violation:
The water temperature at the handwashing sinks on the starboard side and by the cleaning locker was 126F as measured by the inspector. The temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
|
|
Site:
Galley-Potwash
|
|
Violation:
The access to the handwashing sink at the soiled drop-off area was blocked by several soiled utensils on the sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
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Item No.:
30
|
|
Site:
Galley-Potwash
|
|
Violation:
The handwashing sink at the soiled drop-off area was soiled with food debris.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
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|
|
Item No.:
33
|
|
Site:
Galley-Aqua Spa Cafe
|
|
Violation:
There was an open pipe penetration in the bulkhead of the technical compartment for undercounter refrigerator #196.
|
|
Recommendation:
Close the pipe penetration in the bulkhead of the technical compartment for undercounter refrigerator #196.
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|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
There was recessed and missing deck grout in some of the food areas. These deck conditions allowed for pooled water between the deck tiles. This was observed in the potwash, hot galley, and bakery of the main galley, the worker's side of the crew buffet line, and many areas of the crew galley.
|
|
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
|
|
Site:
Pantry-Deck 7 Aft
|
|
Violation:
There was an open pipe penetration in the deckhead behind the ice machine.
|
|
Recommendation:
Close the pipe penetration in the deckhead behind the ice machine.
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|
|
Item No.:
33
|
|
Site:
Bar-Mast Bar Storage Room
|
|
Violation:
The deck of the Mast bar storage room was heavily soiled with debris and broken glass. There were stacks of boxes and mats directly on the deck preventing cleaning. The staff explained this area had not been cleaned in more than three weeks.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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.:
33
|
|
Site:
Provisions-Dry Store Bar Miscellaneous
|
|
Violation:
The deck at the entrance to this area was corroded and had rough surfaces in several areas.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
36
|
|
Site:
Bar-Mast Bar
|
|
Violation:
The lighting system did not work and the entire area was dark, including the storage room.
|
|
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 handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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|
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Item No.:
36
|
|
Site:
Pantry-Lighting
|
|
Violation:
The light intensity was less than 110 lux behind and around the counter-mounted ice and beverage machines in the deck 7 aft and deck 3 mid ship pantries. This was written on the previous inspection. Documentation was shown to the inspector from the corporate office indicating there was a plan in place to increase the light intensity in these areas.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The light intensity behind and around several pieces of counter- and deck-mounted equipment was less than 110 lux. The light intensity over several waiter stations in the dining rooms could not be raised to 220 lux for cleaning. The light intensity was less than 110 lux at the handwashing stations in bars. The staff members showed the inspector a comprehensive list of locations already identified with lighting issues. The staff explained to the inspector that they are expecting light fixtures and extra crew for this job on January 26, 2013.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
39
|
|
Site:
Bar-Mast Bar
|
|
Violation:
There were dead insects in the utility sink and what appeared to be insect droppings in the deck drain.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Surveillance Log
|
|
Violation:
The active surveillance log did not include follow-up inspection results when pests were found.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-System Knowledge
|
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Violation:
The individual responsible for the bunkering, production, and far point systems and halogen and pH analyzer charts could not explain the operation of these systems when asked. The information on the charts was not always the same as the information in the manual logs and it was not clear what information was correct. In addition, the charts were being changed at different times each day and were sometimes used for more than one day. Also, there were a few times when the calibration at the beginning of bunkering and production was not recorded on the analyzer charts.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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