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Item No.:
02
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Site:
Medical-Close Contact Follow Up
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|
Violation:
An ill crew member had acute gastroenteritis (AGE) symptom onset at 0700 on 30 DEC and promptly reported within the hour. They had 2 close contacts. The first interviews with the close contacts were at 1736 and 1737.
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|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
02
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|
Site:
Medical-Close Contact Follow Up
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|
Violation:
On 1 JAN, an ill crew member had an onset of acute gastroenteritis (AGE) at 0700 and reported to medical within the hour. The symptomatic crew member had 2 close contacts. The first interviews with the close contacts were at 1846 and 1847
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|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
02
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Site:
Medical-Close Contact Follow Up
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|
Violation:
On 9 DEC, a crew member with 2 close contacts experienced acute gastroenteritis (AGE) symptoms at 1330 and reported to medical at 1335. There were no interviews with the close contacts noted on 9 DEC. The first interviews were conducted at 1002 and 1649 on 10 DEC. Both crew members had second checks on 10 DEC and a check on 11 DEC. Crew indicated this was possibly due to a clerical error recording the wrong date. A similar violation was noted on the previous report.
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|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
02
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|
Site:
Medical-Close Contact Follow Up
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|
Violation:
On 9 DEC, an ill crew member with acute gastroenteritis (AGE) symptoms had symptom onset at 0700 and reported to medical within the hour. One close contact had 3 follow-ups noted on 9 DEC at 1803. Another close contact was followed-up 3 times, but the first interview was at 1901 on 9 DEC. Crew reported this could be due to a clerical error.
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|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
02
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|
Site:
Medical-Close Contact Follow Up
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|
Violation:
At 0100 on 7 DEC, a crew member had symptom onset of acute gastroenteritis (AGE), and reported to medical at 0125. One close contact was followed up at 0730 and 2304 on 7 DEC, but did not have further interviews. A second close contact was interviewed at 0700 and 2303 on 7 DEC and 1430 on 8 DEC, but did not have further interviews. Neither close contact had 48 hour interviews. A similar violation was written on the previous report.
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|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) LOG
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|
Violation:
For the cruise from 15 DEC to 22 DEC, the AGE log recorded a total of 2553 passengers and 1258 crew. The 4 hour report to VSP documented 2492 passengers and 1258 crew. Medical crew reported that the discrepancy was a known issue with the electronic medical records database, and that the medical staff submit the actual passengers and crew on board. For the cruise from 26 NOV-08 DEC, 2503 passengers were listed on the AGE log, but 2493 were reported on the report to VSP. For the cruise from 19-26 NOV, the AGE log recorded 1547 passengers and 1305 crew. The 4 hours report to VSP documented 2538 passengers and1243 crew. A similar issue was noted on the previous report.
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|
Recommendation:
Ensure the information on the AGE log is accurate and correct.
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Item No.:
05
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|
Site:
Potable Water-Far Point Chart Reorder
|
|
Violation:
During the inspection, the far point chart recorder read 3.4 ppm at the time the manual sample was taken. The reading for the manual sample was 1.8 ppm. The accuracy was not within 0.2 ppm of the chart recorder reading. The chart recorder was recalibrated and noted on the chart.
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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.:
06
|
|
Site:
Potable Water-Potable Water Chart Reorder
|
|
Violation:
During the inspection, while bunkering water, a manual test was taken by the inspector at the analyzer used to record bunker water halogen readings. The manual test was recorded at 3.42 ppm. At the same time as the sample was taken, the chart recorder read 2.68 ppm. Staff stated that the analyzer was not working properly and that one of the probes need to be changed.
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|
Recommendation:
Construct and install halogen and pH analyzer-chart recorders used on bunker water systems according to the manufacturer's guidelines. Change the probes when needed to ensure the analyzer-chart recorder is accurate.
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Item No.:
06
|
|
Site:
Potable Water-Microbiologic Monitoring
|
|
Violation:
For the month of October 2017, no E.coli samples for potable water were recorded.
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|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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|
Site:
Potable Water-Hose Locker
|
|
Violation:
The potable water hose locker adjacent to Fire Door (F.D.) 1.3.21 had a spool of soiled rope and three previously used hose end fixtures that were rusty and soiled stored on the top shelf above the potable water hoses. These items were removed immediately.
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|
Recommendation:
Ensure other equipment and tools used in the bunkering of potable water are constructed of safe, easily cleanable materials, dedicated solely for potable water use, and maintained in good repair. Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
|
|
Site:
Potable Water-Distribution System Analyzer
|
|
Violation:
The analyzer for the distribution system was not working at the time of the inspection. Due to the analyzer failure, the amount of chemicals injected into the potable water system could not be automatically controlled. The work order was created on 6 November 2017.
|
|
Recommendation:
Ensure the amount of chemicals injected into the potable water system is analyzer controlled.
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Item No.:
08
|
|
Site:
Medical-Sluice Machine
|
|
Violation:
The double check valve with an intermediate atmospheric vent backflow prevention devices installed on the machine were not designed to protect against health hazards.
|
|
Recommendation:
Install a backflow prevention device designed to protect against health hazards, such as a reduced pressure assembly (RP).
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|
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Item No.:
08
|
|
Site:
Galley-King's Court Potwash
|
|
Violation:
The top on the atmospheric vacuum breaker at the bucket fill station was heavily corroded and in bad repair. A work order was submitted immediately.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
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Item No.:
08
|
|
Site:
Galley-Starboard Coffee Station
|
|
Violation:
The vents of backflow preventer on the espresso machine were excessively soiled.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
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Item No.:
10
|
|
Site:
Provisions-Pavilion Pool and Spa Pool Area
|
|
Violation:
The shepherd's hooks in both the pavilion and spa pool areas were telescopic.
|
|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
11
|
|
Site:
Medical-Isolation
|
|
Violation:
The medical chart for a food handler who was isolated for acute gastroenteritis (AGE) symptoms indicated last symptoms at 1430 on 29 DEC, but another line for the same entry noted that last symptoms were at 2300. The food handler was released from isolation at 1742 on 31 DEC. The crew member was contacted and confirmed his last symptoms were at 2300 on 29 DEC, he was released at 1742 on 31 DEC, he ate in crew mess at approximately 1800, and began working at 1830.
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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.
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|
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Item No.:
11
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|
Site:
Medical-Crew Member AGE Reporting
|
|
Violation:
On 1 DEC at 1900, a crew member experienced a symptom of acute gastroenteritis (AGE) and had a second symptom at 0600 the following day. The crew member did not report until after the second symptom. Medical notes indicate the symptoms were not normal for the individual. The crew member was indicated 'Y' for 'Yes' in the 'reportable' column of the AGE log; however, the comments column indicated the patient was not VSP reportable, but was put in a precautionary isolation. The crew member did not eat in crew mess or work after the first symptom, and was isolated for 48 hours after the last symptom.
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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.
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|
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Item No.:
13
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
A bowl that came through the clean end of the dishwash was not inverted when it exited the machine. The bowl was full of soiled water. The crew member at the clean end dumped the water, and proceeded to place the bowl in the bin with other clean bowls. The inspector had to intervene to have the bowl removed. Supervisor staff did not intervene until the inspector addressed the issue.
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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
|
|
Site:
Bar-Godiva
|
|
Violation:
Milk was stored in 'Fridge 2' on time control, but the posted time control plan did not indicate that milk would be on time control or that 'Fridge 2' would be used for time control.
|
|
Recommendation:
Ensure the time control plan matches the time control operations.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Britannia Breakfast Menu
|
|
Violation:
There were no asterisks next to the smoked salmon or roast beef to indicate the public health advisory was applicable to these undercooked products.
|
|
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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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.:
16
|
|
Site:
Buffet-King's Court Port Omelet Station
|
|
Violation:
The 4-hour discard labels for the individual omelet condiments and the liquid eggs were not attached to the pans.
|
|
Recommendation:
Affix the labels to the pans.
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|
|
Item No.:
19
|
|
Site:
Provisions-Corridor
|
|
Violation:
A bag of metal scraps to be discarded was leaning directly against a pallet of bottled water which was wrapped in plastic.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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|
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Item No.:
19
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
The feet of a metal pallet was leaning directly against a pallet of food.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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|
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Item No.:
19
|
|
Site:
Provisions-Vegetable Freezer
|
|
Violation:
Condensation collected on the deckhead. Active dripping was not noted, but evidence of dripping was noted on a box of brussel sprouts. Crew stated the doors had been open during loading, which caused the condensation, and the brussel sprouts were recently loaded. Crew stated they would move the brussel sprouts and clean the deckhead.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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|
|
Item No.:
19
|
|
Site:
Provisions-Provisions Corridor
|
|
Violation:
A soiled piece of wood and two soiled hoses were stored on top of two pallets of flour in the I-95 corridor. The wood and hoses were removed during the inspection.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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|
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Item No.:
20
|
|
Site:
Galley-Center Service Line
|
|
Violation:
There were 3 slotted screws in the left deep fryer.
|
|
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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|
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Item No.:
20
|
|
Site:
Buffet-Crew Mess Forward Beverage Station
|
|
Violation:
The microwave had been out of service since 10 April 2017 and was expected to be fixed the week after the inspection in South Hampton.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
|
|
Site:
Dining Room-Queen's Grill
|
|
Violation:
In the upper cabinet of the point-of-sale station, the front, bottom edge on the right side was chipped. In addition, the left door on the bottom cabinet was chipped. Food items were stored in the upper cabinet and table linens were stored in the bottom cabinet. Work orders were submitted immediately.
|
|
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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-King's Court Starboard Hot Line
|
|
Violation:
The vertical corner profile strip was missing on the edge of the counter across from technical hatch JB FD 7 5 11, exposing difficult to clean features. A work order was submitted immediately.
|
|
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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-King's Court Dishwash
|
|
Violation:
The flight-type conveyor dishwash machine was out of order since the morning of the inspection. Staff stated there was an issue with the steam.
|
|
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-Starboard Dishwash
|
|
Violation:
The flight-type conveyor dishwash machine was leaking water, which caused standing water on the deck. The unit was due to be replaced on 10 January. The final rinse spray nozzles did not create consistent fan-like patterns. The far right nozzles specifically sprayed almost straight down.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
The final rinse temperature of the rack-type glasswash machine was higher than 194F. The machine gauge registered 214-235F. The inspector and crew measured 192F and 165F at the plate surface. The manifold temperature measured 208F with a maximum registering thermometer. A maximum registering thermolabel sticker turned black to indicate the temperature at the manifold was 200F or above. Crew stopped the machine to work on the issue. Upon re-inspection of the machine, the temperature at the manifold measured 190F and 195F. The gauge of the machine measured 212F. A maximum registering thermolabel did not indicate the water at the manifold was 200F or above. Crew stopped the machine to calibrate the gauge.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Port Dishwash
|
|
Violation:
The rack glasswash machine was not in operation, but was leaking water onto the deck, which caused standing water on the deck under the glasswash. The leak was reported on 30 December. There was also excessive standing water under the flight conveyor dishwasher, which was also leaking and not in use. No one was working in the area.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The front-loading potwash #1 was out of service since 1 December awaiting spare parts that had been ordered. The 3 compartment sink and potwash #2 were both in service.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Scullery
|
|
Violation:
The rack type glasswash machine had been placed out of service the morning of the inspection and a work order was placed. In addition, water had been leaking since 17 December and a separate work order was placed. The machine was not in use at the time of the inspection, but water was leaking and standing on the deck.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The front loading potwash was out of service since 8 July and was due to be replaced on 10 January. Food debris was noted in the machine.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-Potwash
|
|
Violation:
The front loading potwash was placed out of service on the day of the inspection due to a problem with the final rinse temperature.
|
|
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.:
24
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Site:
Galley-Starboard Dishwash
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Violation:
The final rinse temperature of the rack-type glasswash machine was higher than 194F. The machine gauge registered 214-235F. The inspector and crew measured 192F and 165F at the plate surface. The manifold temperature measured 208F with a maximum registering thermometer. A maximum registering thermolabel sticker turned black to indicate the temperature at the manifold was 200F or above. Crew stopped the machine to work on the issue. Upon re-inspection of the machine, the temperature at the manifold measured 190F and 195F.
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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.:
26
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Site:
Galley-Water Fountain
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Violation:
Brown debris was noted inside the nozzle.
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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-Grills
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Violation:
The technical spaces for the salamander levers were heavily soiled with dust. A work order was submitted immediately.
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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:
Pantry-Golden Lion
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Violation:
An open trolley with soiled dishes was stored directly adjacent to a rack stand of clean dishes. The trolley was moved.
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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.:
28
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Site:
Galley-Scullery
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Violation:
Condensation collected on the deckhead at the clean end of the flight type conveyor dishwash machine and was noted dripping onto the clean end of the machine and a portable trolley. A plastic bin containing clean dishes were stored on the trolley. As the condensation was actively dripping, the bin was moved, and the water dripped on the bin. The dishes were not impacted, but the bin and dishes were sent back to be re-washed. Standing water was noted on the deck below the drip.
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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:
Galley-Portside Entrance Near Britannia
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Violation:
The handwash station next to the ice machine measured 77F and the user could not adjust the temperature. A work order had been submitted.
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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
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Site:
Galley-
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Violation:
The handwash station to the left of the dry storage lockers measured 79F and could not be adjusted by the user. The area was in operation.
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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.:
33
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Site:
Preparation Room-Potwash
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Violation:
The supply line of the 3 compartment sink was leaking, which caused standing water on the deck.
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Recommendation:
Ensure water does not stand on the deck.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Water was leaking from the deckhead into a plastic bin below. A work order had been placed at 5 AM, but as of 1 PM had not been addressed. The area was in operation, but food was not stored below the leak. The source of the water was unknown.
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Recommendation:
Ensure water does not leak from the deckhead.
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Item No.:
33
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Site:
Provisions-Fish Freezer
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Violation:
Water was leaking from the deckhead and dripping into a plastic bin below. There were large icicles hanging from the deckhead. The source of the water was unknown. A work order was submitted 3 days prior to the inspection, but crew reported this issue has occurred more than once.
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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:
Provisions-Vegetable Freezer
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Violation:
Condensation collected on the deckhead. Active dripping was not noted, but evidence of dripping was noted on a box of brussel sprouts. Crew stated the doors had been open during loading, which caused the condensation, and the brussel sprouts were recently loaded. Crew stated they would move the brussel sprouts and clean the deckhead.
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Recommendation:
Ensure condensation does not collect on the deckhead and drip onto food.
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Item No.:
33
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Site:
Dining Room-Queen's Grill
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Violation:
There was no coving at the cabinet/deck juncture at the point-of-sale station. Food items were stored in the upper cabinet of this station. A work order was submitted immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Starboard Dishwash
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Violation:
The flight-type conveyor dishwash machine was leaking water, which caused standing water on the deck. The unit was due to be replaced on 10 January. The final rinse spray nozzles did not create consistent fan-like patterns. The far right nozzles specifically sprayed almost straight down.
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Recommendation:
Ensure water does not leak and stand on the deck.
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Item No.:
33
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Site:
Galley-Port Dishwash
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Violation:
The rack glasswash machine was not in operation, but was leaking water onto the deck, which caused standing water on the deck under the glasswash. The leak was reported on 30 December. There was also excessive standing water under the flight conveyor dishwasher, which was also leaking and not in use. No one was working in the area.
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Recommendation:
Ensure water does not leak and stand on the deck.
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Item No.:
33
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Site:
Buffet-Staff Mess
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Violation:
A cereal serving station was located on a portable table over carpeted deck. Crew reported the cereal station may be placed at another table, which is also on carpeted deck. Crew stated they would relocate the cereal station.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Scullery
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Violation:
The rack type glasswash machine had been placed out of service the morning of the inspection and a work order was placed. In addition, water had been leaking since 17 December and a separate work order was placed. The machine was not in use at the time of the inspection, but water was leaking and standing on the deck.
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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:
Galley-Scullery
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Violation:
Condensation collected on the deckhead at the clean end of the flight type conveyor dishwash machine and was noted dripping onto the clean end of the machine and a portable trolley. A plastic bin containing clean dishes were stored on the trolley. As the condensation was actively dripping, the bin was moved, and the water dripped on the bin. The dishes were not impacted, but the bin and dishes were sent back to be re-washed. Standing water was noted on the deck below the drip.
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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:
Galley-Potwash
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Violation:
Excessive standing water was on the deck in the area of the potwash. Active dripping wasn't noted and the source was unknown. Some water under the pre-rinse area was excessively soiled.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Soup Station
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Violation:
Excessive water was dripping from the technical areas of both rows of soup kettles. The water was dripping into the upper area that was meant to be directed to the drains, but due to the way the ship was listing, the water was standing. A similar violation was written on the last report. Crew reported that there were ongoing work orders for the leaks, but they believed the entire piping system at the soup station needed to be evaluated.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-Potwash
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Violation:
The supply line of the 3 compartment sink was leaking, which caused standing water on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Scullery
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Violation:
Condensation collected on the deckhead at the clean end of the flight type conveyor dishwash machine and was noted dripping onto the clean end of the machine and a portable trolley. A plastic bin containing clean dishes were stored on the trolley. As the condensation was actively dripping, the bin was moved, and the water dripped on the bin. The dishes were not impacted, but the bin and dishes were sent back to be re-washed. Standing water was noted on the deck below the drip.
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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:
Excessive condensation accumulated on the deckhead and on the sneeze guard at the port service line. Many pans of food such as rice and noodles were present. The area was in service. Steam was visibly escaping from the bains marie. Crew immediately turned down the temperature of the bains marie, and began corrective action for the condensation that had accumulated. No dripping was noted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. 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:
Buffet-Staff Mess
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Violation:
One fly was on the bulkhead behind the buffet.
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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-Room Service Cage Locker
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Violation:
One fly was noted.
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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-Pastry Preparation
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Violation:
There was 1 live fly.
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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-Potwash
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Violation:
There were six flies in the area of the clean pot storage racks. Crew immediately contacted pest management.
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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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