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Item No.:
*
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Site:
Galley-Fire Hose 03/3/01
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Violation:
Water had accumulated under the hose in this technical space. The area was rusty and contained debris. The area was reported as cleaned prior to departing the ship.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Permeate Water Line from Reverse Osmosis (RO) Unit #2
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Violation:
The permeate line from RO unit #2 was striped blue/light blue/blue, with directional arrows on the light blue portion. Farther down that same line but before the chlorine injection point, there was a blue only strip, indicating potable water. Crew members stated the vessel was following ISO 14726 color marking of pipes.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Permeate Water Line from Reverse Osmosis (RO) Unit #2
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Violation:
The permeate water line from RO unit #2 located under the deck panels did not have any striping. This was immediately corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Cross Connections Control Log
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Violation:
The cross connections control log listed three backflow preventers in in the aromatic steam room. When the inspection team tried to find all three, only one of the specific brand of backflow preventers on the list could be found. Crew members explained that the incorrect device had been listed for two of the three. This was corrected before the end of the inspection.
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Recommendation:
Maintain an updated cross connections control log.
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Item No.:
08
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Site:
Galley-Bakery
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Violation:
A double check valve for a supply line to the combination oven was leaking from the vent during use. This was reported as corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A food handler in the youth center worked while experiencing AGE symptoms. They had an onset of AGE symptoms at 0330 on November 8th, with a last symptom occurring at 0915. They clocked in to work at 0728. They then clocked out and reported to medical at 0930. The crew member received disciplinary action. The crew member did not handle any food while experiencing symptoms.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
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Site:
Galley-Dishwash
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Violation:
A significant amount of dirty dishes had accumulated at this station where one of the dishwashers was not in operation. The machine was out of service for approximately 3 hours prior to inspection. At the time lunch was being served and additional dishes were due to arrive. There was not an obvious clear plan to accommodate or redirect dirty dishes to another area for washing.
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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 points 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.:
19
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Site:
Other-Deck 1 Firezone 6 Crew Corridor
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Violation:
A water beverage station was located in this area. The area was not designed for food. On the bulkhead above the water station were exposed cables that were excessively dusty.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Dry Stores
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Violation:
A small amount of water was observed on boxes containing sauerkraut in close proximity to the condenser in this area. The splashed water was from the condensate draining into the tray under the condenser. The boxes did not indicate any signs of deterioration. The boxes were examined and repositioned to prevent exposure.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Bar-Pinocchio
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Violation:
The door leading from the pantry to the open bar had an obvious large rusty hole leading into the void in the bulkhead from the location where the latch plate was missing.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The rack type dishwasher was out of service at 1100 when the inspector was in the area. This item was reported as out of service at 0830 at the beginning of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
25
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Site:
Dining Room-Lido Port Waiter Station
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Violation:
Two soiled wet wiping cloths were observed in this area stored on the food discard table, port side inside a paper dish. The dining area was open for guests.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
33
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Site:
Other-Deck 1 Firezone 6 Crew Corridor
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Violation:
A beverage station was located in this area. The area was not designed for food. On the bulkhead above the water station were cables that were excessively dusty and difficult to clean.
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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. Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Bar-Eye Scream
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Violation:
A significant amount of water had accumulated on the deck from the leaking filling station in the crew service area. The area was open for service.
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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.:
34
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Site:
Bar-Eye Scream
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Violation:
Water was constantly leaking from the bucket filling station at the handwash station behind the counter.
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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:
Galley-Soup
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Violation:
A significant leak was observed from the soup kettle on the left side of the station during lunch preparation. The stains on the deck under the leak indicated that this leak may have existed for more than a few days.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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