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Item No.:
07
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Site:
Potable Water-Maintanence
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Violation:
Documentation showed that two valves were replaced inside of the potable water distribution line during dry dock on December 10, 2012, but there was no documentation stating the potable water line had been cleaned, disinfected, and flushed before the line was placed back into service.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank.
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Item No.:
08
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Site:
Potable Water-Bunker Hoses
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Violation:
The words 'POTABLE WATER ONLY' on the potable water hoses on the bunker stations in the forward and aft starboard potable water hose lockers were not readable.
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Recommendation:
Ensure the words "POTABLE WATER ONLY" at each connecting end of the potable water hoses are readable.
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Item No.:
08
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Site:
Galley-Deck 5 - Pastry
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Violation:
The chilled water lines to the ice cream machines were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The total number of backflow prevention devices for all of the cabin toilets and showers were not indicated on the cross-connection control log. This was noted on the previous inspection. Some of the cabin toilets were listed on a new log and progress has been made since the last inspection.
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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:
Galley-Horizon Court - Mid Ship
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Violation:
A sticker was placed over the air relief vent of a continuous pressure backflow prevention device located on the potable water supply line to the ice machine. The sticker was removed.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Housekeeping-Individual Hydrotherapy Whirlpools
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Violation:
The whirlpools were disinfected with 50 PPM for three minutes on February 22, 25, and March 3, 2013.
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Recommendation:
Clean and disinfect individual hydrotherapy pools, including associated recirculation systems, between customers. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
11
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Site:
Medical-Crew Reporting
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Violation:
A nonfood worker had an onset of acute gastroenteritis (AGE) symptoms at 7:00 a.m. on February 28,2013, but did not report to medical until 6:30 p.m. the same day. According to the documentation, this individual did not work while sick. A food worker had an onset of AGE symptoms at 8:00 p.m. on February 7, 2013 but did not report to medical until February 8, 2013 at 8:30 a.m. This individual worked from 8:00 - 10:00 p.m. on February 7, 2013. A nonfood worker had an onset of AGE symptoms at 11:00 a.m. on February 8, 2013 but did not report to medical until 5:00 p.m. on Feburary9, 2013. This individual worked from 6:30 p.m. until midnight on February 8, 2013. A food worker had an onset of AGE symptoms at 7:00 p.m. on January 31, 2013 but did not report to medical until February 1, 2013 at 9:05 a.m. This individual did not work while sick. A food worker had an onset of AGE symptoms at 9:00 p.m. on February 12, 2013 but did not report to medical until February 13, 2013 at noon. This individual worked from 9:30 p.m. on February 12, 2013 until 2:00 a.m. on February 13, 2013. A food worker had an onset of AGE symptoms at 7:00 p.m. at January 15, 2013 but did not report to medical until January 16, 2013 at 1:30 p.m. This individual did not work while sick.
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Recommendation:
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. Ensure crew members report to medical immediately after their first AGE symptom.
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Item No.:
16
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Site:
Buffet-Horizon Court
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Violation:
The counter-mounted bulk milk dispenser located near the Gazebo Grill was identified on the time control plan, but the unit was not physically labeled for time control. The bulk milk and cream containers inside the unit had 4 hour discard labels. Also, undercounter refrigerator #15.31 was identified on the time control plan, but the unit was not physically labeled as such.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Horizon Court - Bulk Milk Dispensor
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Violation:
An in-use bulk milk container in the time controlled bulk milk dispenser near the Gazebo Grill was not discarded after 4 hours. At approximately 0900, the inspector observed the container of milk in this unit on time control with a discard time of 1230. The inspector physically wrote the time of 1230 on the cardboard surface of the product. When the inspector returned to this unit at approximately 1300, the same container of milk had the time of 1230 on the unit and a new discard time of 1400 had been written on the milk by staff. The container of milk was immediately discarded.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 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-Crown Grill Menu
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Violation:
There were no asterisks at the steaks or for some of the chops, which according to staff, are cooked to order and could be served undercooked. This is the same finding from last inspection.
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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: (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:
Food Service General-Espresso Machines
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Violation:
There were slotted fasteners at the coffee/water juncture on all the counter-mounted espresso machines located in the galleys and bars. The fasteners were clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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:
Pantry-Bridge Pantry #12110
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Violation:
There was a slotted fastener in the dispensing unit of the espresso machine.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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:
Bar-International Cafe
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Violation:
Water lines and electrical cords were laying on the counter below the espresso machine making cleaning difficult.
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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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Item No.:
21
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Site:
Buffet-Trident Grill
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Violation:
There was excess sealant that was peeling on the underside of the grease chute penetration to both flat grills.
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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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Item No.:
21
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Site:
Galley-Sabatini's - Coffee Station
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Violation:
Electrical cords and water lines to beverage equipment at the coffee station were laying on the counter making cleaning difficult.
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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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Item No.:
21
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Site:
Buffet-Horizon Court - Port
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Violation:
There were several loose and frayed ends of a plastic wicker basket that was holding danishes on the buffet line. These loose ends made cleaning very difficult.
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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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Item No.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
Heavy steam was exiting along the door seams of several compartments of the potwash machine when the unit was in-use.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Pantry-Mermaid's Bar
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Violation:
The previously cleaned and sanitized plastic portable fruit slicer was soiled on the pusher and blade end with a dark sticky residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Horizon Court - Dishwash
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Violation:
There were two previously cleaned and sanitized service tongs and a buffet plate that had dried food soil on the food contact surfaces.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Trident Grill
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Violation:
There was excess sealant that was soiled with old grease residue on the underside of the grease chute penetration to both flat grills.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Bar-International Cafe
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Violation:
A large amount of coffee grounds were on the counter and on the electrical and water lines located below the espresso machine. Also, the backside panel of the technical compartment to the espresso machine was soiled with dried coffee debris and dirt.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Sabatini's - High Fog Corridor
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Violation:
A large blue cooler filled with clean plates, silverware, linens, wrapped beverage straws, and other food service equipment was stored on the deck inside this corridor. The corridor was not constructed to protect the equipment from splash, dust, or other contamination. The cooler and equipment were removed. According to staff, this cooler is used for shore excursions.
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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
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Site:
Buffet-Horizon Court - Gazebo Grill
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Violation:
The handwash station was partially blocked by a hotel pan of raw shell eggs. The container of eggs was relocated.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Horizon Court
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Violation:
The food worker toilet room nearest the dishwash was out of service.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Galley-Horizon Court - Mid Ship
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Violation:
There was a gap where the potable water line to the ice machine nearest the dishwash penetrated the deckhead.
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Recommendation:
Close the gap in the deckhead.
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Item No.:
33
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Site:
Bar-International Cafe
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Violation:
There was a heavy coffee residue around the deck drain located in the technical compartment for the espresso machine.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
35
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Site:
Bar-International Cafe
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Violation:
There was water pooling around the deck drain located in the technical compartment for the espresso machine.
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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:
Food Service General-Lighting
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Violation:
The light intensity could not be raised to 110 lux behind and around counter- and deck-mounted equipment in the following areas: Lido coffee stations, ice machine in the Mermaid pantry, and behind the deck 5 potwash machine. Several lights had been installed throughout the food areas since the last inspection.
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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.:
36
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Site:
Pantry-Ice Machines
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Violation:
The light intensity to the left of the deck-mounted and counter-mounted ice machines in the pantries was less than 110 lux. Lights had been added behind the ice machines since the last inspection and there were plans to add more lights around the ice machines.
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Recommendation:
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.:
37
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Site:
Galley-Deck 5 - Potwash
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Violation:
Heavy condensate was collecting on the deckhead immediately above the hood-type potwash machine.
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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:
Pantry-Mermaid's Bar
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Violation:
There was one large fly in this pantry. The pantry was not in operation at the time of the inspection.
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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:
Dining Room-Sabatini's - Pantry Storage
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Violation:
One live fruit fly was observed in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Active Surveillance
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Violation:
Pests were found in the general of the ship and recorded on the active surveillance log in the Accommodations department, but there was no documentation of the follow-up inspection results or action taken. For example, on January 30, 2013, ants were found in the spa pool area and on February 22, 2013, flies were found in the crew areas.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
42
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Site:
Children Area-Boys Toilet Room
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Violation:
The handwashing sink was more than 22 inches from the deck and no step stool was available.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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