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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
According to the ship's medical records, the close contact of a symptomatic crew member who reported to medical on 23 Dec 17 at 06:15 was interviewed three times. The close contact had the first verbal interview on 23 Dec 17 at 09:33, had the second verbal interview on 23 Dec 17 at 10:13, and had the final verbal interview on 24 Dec 17 at 09:24. The documentation did not show verbal interviews for the 48 hour time period after the ill crew member's symptoms began. Staff stated this was a typographic error and the second and final verbal interviews were actually conducted one day later than documented.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for their asymptomatic close contacts: (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) Surveillance Logs
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Violation:
When the AGE surveillance logs for the past three cruises were generated from the ship's electronic medical system, many of the underlying illness records were blank instead of stating 'nil' or 'none'. Many others reported the patient was released from isolation, which was not a relevant underlying illness. Staff stated the underlying illness is documented in the initial consultation and staff provided documentation that patients' underlying illnesses were recorded. Staff stated the errors with the underlying illness column was due to an error with the electronic medical database system created during the import of data from the medical system to the AGE surveillance log spreadsheet.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
06
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Site:
Potable Water-Bunkering Analyzer Chart Records
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Violation:
The analyzer chart record for the 18 Aug 2017 bunkering of water showed the chlorine residual level dropping below 2.0 ppm at 05:30 and not rising above 2.0 ppm until 06:20. Staff stated the ship was not bunkering potable water during this time period and instead was diverting water to technical tanks. However, there was no notation on the chart, and the analyzer was not calibrated again when potable water bunkering began again at 6:20. Staff stated the ship was not bunkering potable water during this time period and instead were diverting water to technical tanks. This was not noted on the chart.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
06
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Site:
Potable Water-Production Analyzer Chart Records
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Violation:
The analyzer chart record for the 21 Dec 2017 production of water showed the chlorine residual level dropping below 2.0 ppm at 12:25 and not rising above 2.0 ppm until 13:15 - a period of approximately 50 minutes. There were no comments on analyzer chart record identifying why the chlorine residual level dropped below 2.0 ppm at 12:25; however, a comment on the chart identified chlorination began at 12:52, but manual calibration did not occur until 13:45. Staff stated the ship was not producing potable water during this time period and instead was filling technical tanks; however, this was not noted on the chart.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
06
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Site:
Potable Water-Production Analyzer Chart Records
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Violation:
The analyzer chart record for the 18 Dec 2018 production of water had a comment that the chart was replaced at 06:00. Following the chart replacement, the chlorine residual dropped to near 0.0 ppm and remained under 2.0 ppm under 10:45. A comment on the analyzer chart record identified chlorination began at 9:45, but no manual calibration was noted. There were no comments on the analyzer chart record identifying why the chlorine residual level remained under 2.0 ppm for the time period of approximately 4 hours and 45 minutes. Staff stated the ship was not producing potable water during this time period and was instead producing technical water; however, this was not noted on the report.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
08
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Site:
Potable Water-Reduced Pressure Zone Backflow Prevention Device Testing Log
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Violation:
The testing log for the testable reduced pressure zone backflow devices onboard the ship listed four different tests to ensure these devices were working properly. Staff followed manufacturer's procedures when testing the first check valve tightness, second check valve tightness, and the relief valve pressure. Staff did not record testing for the second check valve tightness against the reverse per the manufacturer's instructions. When staff was asked about this procedure, they were unable to explain why the results of the second valve tightness against the reverse were not recorded. Staff provided the manufacturer's testing procedure and stated this was the procedure they use to test these devices. Staff stated corporate instructed them to follow manufacturer's directions but to fill out the log provided by corporate, which did not include a place to record the second valve tightness. Crew were unable to explain why there was a discrepancy between the testing procedure and the associated log.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Pantry-Deck 9 Panorama
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Violation:
The vent of the carbonator backflow preventer was facing up in a manner which would not allow water to properly drain from the relief vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 10 Panorama
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Violation:
A plastic tube was covering the water line for the upright combination oven, and the plastic tube also covered the backflow preventer. The tube prevented the vents of the backflow preventer from being able to drain properly. Crew immediately began corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Pool
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Violation:
The backflow preventer for the espresso machine was continuously dripping. The machine was taken out of service while a new backflow preventer was being sanitized prior to installation.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Bunkering Analyzer Chart Records
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Violation:
The analyzer chart record for the 18 Aug 2017 bunkering of water showed the chlorine residual level dropping below 2.0 ppm at 05:30 and not rising above 2.0 ppm until 06:20. Staff stated the ship was not bunkering potable water during this time period and instead was diverting water to technical tanks. However, there was no notation on the chart, and the analyzer was not calibrated again when potable water bunkering began again at 6:20. The analyzer chart record for the 10 Dec 2017 bunkering of water showed the chlorine residual level dropping below 2.0 ppm at 11:45 and not rising above 2.0 ppm until 13:25. The analyzer chart record identified a manual calibration check at 11:17 and another manual calibration check at 13:25. There were no comments written on the analyzer chart record to identify why the chlorine residual level dropped below 2.0 ppm for these time periods. Staff stated the ship was not bunkering potable water during this time period and instead were diverting water to technical tanks. This was not noted on the chart.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Production Analyzer Chart Records
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Violation:
The analyzer chart record for the 21 Dec 2017 production of water showed the chlorine residual level dropping below 2.0 ppm at 12:25 and not rising above 2.0 ppm until 13:15 - a period of approximately 50 minutes. There were no comments on analyzer chart record identifying why the chlorine residual level dropped below 2.0 ppm at 12:25; however, a comment on the chart identified chlorination began at 12:52, but manual calibration did not occur until 13:45. Staff stated the ship was not producing potable water during this time period and instead was filling technical tanks; however, this was not noted on the chart.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Production Analyzer Chart Records
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Violation:
The analyzer chart record for the 18 Dec 2018 production of water had a comment that the chart was replaced at 06:00. Following the chart replacement, the chlorine residual dropped to near 0.0 ppm and remained under 2.0 ppm until 10:45. A comment on the analyzer chart record identified chlorination began at 9:45, but no manual calibration was noted. There were no comments on the analyzer chart record identifying why the chlorine residual level remained under 2.0 ppm for the time period of approximately 4 hours and 45 minutes. Staff stated the ship was not producing potable water during this time period and was instead producing technical water; however, this was not noted on the report.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Life Saving Devices
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Violation:
The floatation devices for the main pool and the Thalasso pool did not have any ropes attached to them.
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Recommendation:
Provide 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 the device in a manner that allows for easy access during an emergency. 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.:
10
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Site:
Recreational Water Facilities-Starboard Whirlpool Spa
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Violation:
The safety sign located at the entrance of the starboard side whirlpool spa did not identify the bather load.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
16
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Site:
Other-Engine Control Room
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Violation:
Three open 1.5 liter cardboard containers of ultra-high temperature processed milk were stored out of temperature in the small refrigerator in the engine control room. These three containers of milk were not on a time control plan, nor were any of these three containers labeled with an open and discard date. The temperatures of the milk inside of these three containers were all above 47 F, and one container had a milk temperature of 57 F. The internal temperature of the refrigerator was 48 F when measured by the inspector. The temperature recording device inside the refrigerator recorded a temperature of approximately 50 F. Staff discarded these three milk containers.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less. Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Bar-Pool Bar Locker
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Violation:
The deckhead of the locker where sweet and sour mix, water, beer, syrup, juice, and other products were stored on open shelving was not properly constructed for food storage. Wires and pipes were exposed. Crew reported they would install a stainless steel deckhead and bulkhead around the necessary areas.
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Recommendation:
Do not store foods: (5) In mechanical rooms; (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. 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.
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Item No.:
19
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Site:
Medical-Store Room # 2
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Violation:
Five wrapped packages of 1.5 liter drinking water bottles (6 count) were stored directly on the deck in front of the pediatric equipment storage locker. Staff removed these water bottles from the deck.
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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.:
20
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Site:
Food Service General-Ice Machines
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Violation:
The front panel of multiple ice machines found on the ship in the Deck 10 Panorama Galley, Deck 5 Room Service Galley, Deck 4 Main Galley, and other locations had a thin plastic cover on the food contact surface. The cover had small rips which exposed the absorbable insulation, creating a difficult to clean area. Additionally, due to the age of the machine, the plastic had peeled away from the black gasket, which left small areas that were sticky and black on the white plastic. Some ice machines had a slotted screw on the cuber adjustment panel. Crew reported all ice machines on board would have similar issues due to the design of the old machines, but they would request screws to be changed and a stainless steel plan to replace the white plastic.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Other-Engine Control Room
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Violation:
The internal temperature of the small refrigerator was 48 F when measured by the inspector. The temperature recording device inside the refrigerator measured a temperature of approximately 50 F. Three open 1.5 liter cardboard containers of UHT milk were stored out of temperature in the refrigerator. Staff discarded these three milk containers.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
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Item No.:
21
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Site:
Bar-Sabatini
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Violation:
A stainless steel cabinet storing linen was located in the technical space behind the blue door in the bar. There were a few holes on the top of the cabinet, and there were exposed pipes and wires on the deckhead above.
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Recommendation:
Close the gaps and holes on the stainless steel locker.
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Item No.:
22
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Site:
Galley-Deck 4
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Violation:
The flight type dishwasher was leaking and causing standing water on the deck below. Crew reported a work order was entered earlier in the morning.
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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.
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Item No.:
22
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Site:
Galley-Deck 9 Panorama - Dishwash
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Violation:
The wash tank of the hood type glass wash machine was soiled with yellow sweetener packets. Crew immediately began cleaning the tank.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Food Service General-Ice Machines
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Violation:
The front panel of multiple ice machines found on the ship in the Deck 10 Panorama Galley, Deck 5 Room Service Galley, Deck 4 Main Galley, and other locations had a thin plastic cover on the food contact surface. Due to the age of the machine, the plastic had peeled away from the black gasket, which left small areas that were sticky and black on the white plastic. Crew reported all ice machines on board would have similar issues due to the design of the old machines, but they would request screws to be changed and a stainless steel plan to replace the white plastic.
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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:
Bar-Sabatini
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Violation:
The group housing of the espresso machine was soiled with coffee debris and water. The area was not in operation and crew reported the area was last cleaned the night prior.
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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:
Pantry-Pool
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Violation:
There was red debris on the ice scoop that was in the ice bin. Crew removed it for cleaning. The bar was open but no passengers were present.
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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:
Bar-Pool Bar Locker
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Violation:
Crew were unable to show the inspector a backflow preventer for the carbonator.
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Recommendation:
Ensure copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
28
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Site:
Provisions-Corridor
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Violation:
Pallets of food service equipment such as shot glasses were stored approximately 1 foot from the morgue, which is insufficient separation between soiled and clean. The morgue was not in-use at the time.
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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.
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Item No.:
28
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Site:
Bar-Pool Bar Locker
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Violation:
The deckhead of the locker where paper cups and other products were stored on open shelving was not properly constructed for food storage. Wires and pipes were exposed. Crew reported they would install a stainless steel deckhead and bulkhead around the necessary areas.
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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.
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Item No.:
29
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Site:
Galley-Panorama - Pizza Station
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Violation:
A crew member dumped the contents of a red bucket into the handwash sink. The crew member reported it was chlorine sanitizing solution. Supervisory crew directed the crew member to use the scupper in the future.
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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.:
33
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Site:
Provisions-Deck 3
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Violation:
Two deckhead sprinklers had an excessive amount of ice build-up. Crew reported the issue was already reported.
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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.:
33
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Site:
Bar-Pool Bar Locker
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Violation:
The deckhead of the locker where sweet and sour mix, water, beer, syrup, juice, paper cups, and other products were stored on open shelving was not properly constructed for food storage. Wires and pipes were exposed. Crew reported they would install a stainless steel deckhead and bulkhead around the necessary areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
35
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Site:
Galley-Deck 4
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Violation:
The flight type dishwasher was leaking and causing standing water on the deck below. Crew reported a work order was entered earlier in the morning.
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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.:
39
|
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Site:
Room Service-Deck 5
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Violation:
There was one fly on the deckhead near the ice machines.
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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
|
|
Site:
Integrated Pest Management-Rat Guards
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|
Violation:
Four rat guards on the aft mooring lines did not completely encircle the mooring lines. Two aft rat guards on the starboard side of the vessel were hanging down the side of the vessel and were not attached to the mooring lines at all. The inspectors noticed the two rat guards as they boarded the vessel, and they were in the same condition during the inspection 5 hours later.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
44
|
|
Site:
Potable Water-Reduced Pressure Zone Backflow Prevention Device Testing Log
|
|
Violation:
The testing log for the testable reduced pressure zone backflow devices onboard the ship listed four different tests to ensure these devices were working properly. Staff followed manufacturer's procedures when testing the first check valve tightness, second check valve tightness, and the relief valve pressure. Staff did not record testing for the second check valve tightness against the reverse per the manufacturer's instructions. When staff was asked about this procedure, they were unable to explain why the results of the second valve tightness against the reverse were not recorded. Staff provided the manufacturer's testing procedure and stated this was the procedure they use to test these devices. Staff stated corporate instructed them to follow manufacturer's directions but to fill out the log provided by corporate, which did not include a place to record the second valve tightness. Crew were unable to explain why there was a discrepancy between the testing procedure and the associated log.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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