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Item No.:
02
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Site:
Medical-Records
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Violation:
A cabin mate of a reportable AGE crew member during the voyage from 29 March to 6 April, did not have a 48-hour interview to determine if he was experiencing AGE related symptoms. The records indicated that the cabin mate was interviewed initially and 24 hours after the reportable cabin mate was isolated, but not at 48 hours.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour].
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Item No.:
05
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Site:
Potable Water-Far Point
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Violation:
The far point analyzer was not accurate to within 0.2 ppm of free halogen residual when measured by both the inspector and crew member. The free chlorine analyzer read a value of 1.43 ppm while the inspector and crew member measured values with their electronic test kits of 1.86 ppm and 1.81 ppm respectfully. The analyzer was recalibrated.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
The letter from Disney's registered design professional indicating ASME A112.19.8-2007 compliance for the shipyard constructed gravity drain covers in the swimming pools did not meet all the requirements as specified in section 6.7.1.2.2 of the 2011 VSP Operations Manual. The letter was missing the specifications and dimensions of the drain cover as well as the exact location of the RWFs for which it was approved. The letter also mentioned that these drain covers were installed as suction drain covers in the 4 whirlpools, however, a different type of suction drain cover which was not field fabricated was observed in the whirlpools.
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Recommendation:
Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
21
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Site:
Buffet-Beverage Station
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Violation:
The bulk milk dispenser had rusty, open seams along the bottom edge of the side panels, and lower panel was rusty and had difficult to clean openings to the interior of the dispenser.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Preparation Room-Potwashing
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Violation:
Soiled items were found stored on the edge of the sanitize compartment of the three compartment sink. There was space on the soiled storage rack for these soiled pans. The potwashing area was not in operation at the time this area was being inspected.
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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.:
26
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Site:
Buffet-Service Line
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Violation:
A soiled spoon was found in the clean spoon bin on the service line.
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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:
Preparation Room-
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Violation:
Three of four large pink plastic bins in the clean storage area had a grease film on them.
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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-Animator's Palate
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Violation:
Dried food soil was noted on several pans in the clean storage area of the potwashing operation.
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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:
Galley-Animator's Palate
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Violation:
A buildup of food soil and splash was noted between the cooking unit and the support stands of tilting skillets and kettles.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Topsiders
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Violation:
Wet dust was observed on the exhaust duct seam.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust.
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Item No.:
27
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Site:
Galley-Palo's
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Violation:
A dust accumulation was noted below the counter mounted ice cream maker.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust.
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Item No.:
27
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Site:
Buffet-Service Line
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Violation:
Dried food splash was noted on the heat lamp support on a previously cleaned serving unit.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
The wet cutting boards were stacked on top of one another preventing them to air dry.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
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Item No.:
33
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Site:
Buffet-Service Line
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Violation:
Dried food soil was noted on the corner food storage cabinet hinge and below it on the corner of the bulkhead along the top of the coving.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Service Line
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Violation:
Bulkhead / deck coving strip was loose on the bulkhead behind the serving line creating a difficult to clean area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Deck was soiled between the scupper and the base of reach-in cooler #40034.A.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Main Dry Stores
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Violation:
Drips were noted from the deck head in several locations of this food storage room including a repaired area to the left of the room, an adjacent sprinkler nozzle flange and to the right along a panel seam. Crew had positioned food stored in this room so it would not be exposed to the drips. A major repair of this deckhead is planned in dry dock according to the work order.
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Recommendation:
Ensure deckheads in food storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Main Produce Room
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Violation:
The flange was missing from the evaporator drain line at the bulkhead creating a gap to the interior of the bulkhead.
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Recommendation:
Ensure bulkheads in food areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Main Produce Room
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Violation:
A leak was noted from a center panel seam in the deckhead. The leak was not above food stored in the room.
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Recommendation:
Ensure deckheads in food storage areas are maintained in good repair.
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Item No.:
33
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Site:
Dining Room-Palo's
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Violation:
The fire door locking pin hole in the deck was soiled with old food debris.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Topsiders
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Violation:
A rough seam between the flat grill and adjacent bulkhead was heavily soiled with old grease.
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Recommendation:
Ensure bulkheads and attached equipment in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Pinnochio's Pizza
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Violation:
The latch hole in the pass through window between the pantry and service areas was heavily soiled with old food debris.
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Recommendation:
Ensure attached equipment in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
Corners of the deck behind the storage racks in dry stores #51 was soiled with old food soil.
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Recommendation:
Ensure decks in storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Food Service General-
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Violation:
Decks are in poor repair and difficult to clean in all food preparation areas of the ship. Ship is due for a major renovation in September where deck repair will be a priority.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Preparation Room-
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Violation:
The right rear handwashing sink had less than 50 lux of illumination over it.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations.
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Item No.:
36
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Site:
Galley-Animator's Palate
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Violation:
Less than 50 lux of illumination was noted near the left storage shelves in the dry stores area outside the walk-in cooler.
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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 dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
37
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Site:
Galley-Topsiders
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Violation:
Condensate was observed collecting on the inside of the ventilation hood and on the direct exhaust duct at the clean end of the dishwashing hood.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive condensation.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
A mop was stored in the wringer of the mop bucket during drying rather than in the provided cleaning locker.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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