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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Close-Contact Follow Up
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Violation:
A crew member with AGE symptoms onset on 23 January 2019 at 06:15, and a last symptom of 07:45 reported to the medical center at 08:25. Medical staff did not conduct the first verbal interview with the asymptomatic cabin mate until 16:39, a period of over eight hours later.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (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.:
06
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Site:
Potable Water-Distribution System Microbiological Monitoring
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Violation:
The microbiologic monitoring records of the potable water system, dated 2 December 2018 and 2 November 2018, identified staff conducted monitoring for E. coli at the same location two months in a row. On 2 November 2018, staff conducted a test for E. coli at the Salty Dog Deck 15. On 2 December 2018, staff conducted a test for E. coli at the Salty Dog Grill Deck 15. Both samples at this location were negative for coliform and the presence of E. coli.
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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.:
06
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Site:
Potable Water-Distant Point Analyzer Chart Recorder Records
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Violation:
Numerous instances of overlaps and gaps on the distant point analyzer chart recorder records were identified during the record review. On 7 January 2019, an overlap from 06:30 until 08:00 was identified on the chart recorder record. On 25 December 2018, a gap from 05:45 until 06:30 was identified on the chart recorder record. On 24 December 2018, an overlap from 06:30 until 8:30 was identified on the chart recorder record. There were no notations explaining these events.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
08
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Site:
Potable Water-Engine Room - Evaporator Unit # 2
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Violation:
The air gap, located beneath the reduced pressure zone (PRZ) assembly backflow prevention device for the brine discharge line for evaporator unit # 2, was not at least twice the diameter of the effective opening. The delivery opening underneath this RPZ measured 8 centimeters; however, the air gap underneath this opening measured 9.5 centimeters. Corrections started immediately.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Engine Room - Potable Water Tank No. 10 Starboard
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Violation:
The sample cock for potable water tank No. 10 starboard was not turned down. When the inspector approached this area, the sample cock was turned at a 45° angle with the deck. Corrections started immediately.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down.
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Item No.:
08
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Site:
Potable Water-Deck 14 Stairwell - Outside of the Door to the Bridge
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Violation:
The two potable water lines supplying the handwashing sink, located outside of the door to the bridge, were not striped or painted in accordance with either ISO 14726 (blue/green/blue) or blue only. Corrections started immediately.
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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.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 15 Terrace Swimming Pool
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Violation:
The inspector took numerous chlorine residual measurements from various locations throughout the tub of the Terrace swimming pool and recorded an average chlorine residual of 6.65 mg/L (ppm). The inspector took two measurements from the middle of the portside of the swimming pool at 13:42, and recorded chlorine residuals of 6.66 mg/L (ppm) and 6.36 mg/L (ppm). The inspector took two measurements from the middle of the starboard side of the swimming pool at 13:48, and recorded chlorine residuals of 6.21 mg/L (ppm) for both measurements. The inspector took two measurements from the middle of the aft side of the swimming pool at 13:52, and recorded chlorine residuals of 6.97 mg/L (ppm) and 7.47 mg/L (ppm). This facility was open and no net was present. Staff measured the chlorine residual from various locations inside the tub of the swimming pool and recorded an average chlorine residual of 4.45 mg/L (ppm). The inspector and staff went down to the mechanical room, and the electronic analyzer recorder identified a chlorine residual of 2.35 mg/L (ppm). The inspector took a sample from the sampling point, and measured a chlorine residual of 2.45 mg/L (ppm). Additionally, staff took a sample from the sampling point, and measured a chlorine residual of 2.35 mg/L (ppm). The inspector brought an additional inspector to the swimming pool at 14:25. Both inspectors observed this facility was netted. The other inspector measured a chlorine residual from the stairs at 6.05 mg/L (ppm) and a chlorine residual from the middle of the starboard side of the pool at 6.05 mg/L (ppm). The inspector measured a halogen residual from the middle of the starboard side of the pool at 6.28 mg/L (ppm). A staff member provided a water sample from the bottom of the aft side of the pool for measurement, and both inspectors measured a chlorine residual around 6.25 mg/L (ppm). At the conclusion of the inspection, staff tested a photometer against the secondary standards inside the conference room and noted the photometer was in proper calibration. It was unclear if this photometer was the same used by the crew during the pool testing with the inspectors.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 Terrace Swimming Pool
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Violation:
The chlorine residual measurements taken from various locations throughout the tub of the Terrace swimming pool were significantly higher than the chlorine residual measurements from the electronic analyzer recorder inside the mechanical room. The inspector took numerous chlorine residual measurements from various locations throughout the tub of the Terrace swimming pool, and recorded an average chlorine residual of 6.65 mg/L (ppm). The inspector took measurements between 13:42 and 13:52 and recorded chlorine residual values of 6.66 mg/L (ppm), 6.36 mg/L (ppm), 6.21 mg/L (ppm), 6.21 mg/L (ppm), 6.97 mg/L (ppm), and 7.47 mg/L (ppm). When the inspector and staff when to the mechanical room directly after measuring these values, the electronic analyzer recorder identified a chlorine residual of 2.35 mg/L (ppm). The inspector took a sample from the sampling point, and measured a chlorine residual of 2.45 mg/L (ppm). Additionally, staff took a sample from the sampling point, and measured a chlorine residual of 2.35 mg/L (ppm). The inspector brought an additional inspector to the swimming pool at 14:25. This recreational water facility was then netted. The other inspector measured a chlorine residual from the stairs at 6.05 mg/L (ppm) and a chlorine residual from the middle of the starboard side of the pool at 6.05 mg/L (ppm). The inspector measured a halogen residual from the middle of the starboard side of the pool at 6.28 mg/L (ppm). A staff member retrieved a water sample from the bottom of the aft side of the pool, and both inspectors measured a chlorine residual around 6.25 mg/L (ppm). No alarm was sounded since the analyzer was measuring the chlorine in range.
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Recommendation:
Ensure the halogen analyzer accurately reflects halogen residual level inside the recreational water facility. Install chart recorders or electronic data loggers with certified data security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 Calypso Swimming Pool - Antientrapment Drain Cover
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Violation:
The two middle screws were missing from the antientrapment drain cover, which was located on the forward portside corner of the Calypso swimming pool. This facility was open and passengers were observed inside the facility.
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Recommendation:
Ensure antientrapment drain covers are installed per the manufacturer's recommendations.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Food Employee Isolation
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Violation:
A food employee experienced an AGE symptom onset on 25 January 2019 at 10:00 and experienced a last symptom on 25 January 2019 at 11:30; however, the employee reported to the medical center on 25 January 2019 at 14:46. This employee did not start isolation in a timely manner. The inspector reviewed the employee's time chart and identified this employee reported to work as a dishwasher at 12:00 and left work at 14:46. Staff completed the 'Symptomatic Food Employee Assessment' on 25 January 2019 and rewashed and re sanitized all equipment and utensils that were inside the scullery during the time period of this sick employee. Additionally, this assessment identified staff cleaned and sanitized this entire area. This employee was in isolation at the time of the inspection. Staff stated disciplinary action was impending.
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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. 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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Food Employee Isolation
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Violation:
A food employee experienced AGE symptom onset on 5 January 2019 at 07:00 and experienced a last symptom on 5 January 2019 at 13:00; however, this employee reported to the medical center on 5 January 2019 at 17:39. This employee did not start isolation in a timely manner. This employee reported to work as a food-handler at 07:00 and left work at 13:00. Additionally, this employee reported back to work at 16:00 and left work at 17:30. Staff reported this individual utilized the toilet facility inside the crew mess. A hit squad was sent to clean and sanitize this facility as a corrective action. Staff completed the 'Symptomatic Food Employee Assessment' on 7 January 2019. This document identified all food items prepared by this symptomatic individual were discarded. Additionally, this assessment identified staff cleaned and sanitized this entire area. This employee received a conduct advisory notice on 7 January 2019.
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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. 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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
19
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Site:
Buffet-Horizon Court
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Violation:
A crew member was observed transporting an uncovered tray of fruit tarts to the buffet line with passengers actively in the area. Corrections started immediately
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
20
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Site:
Galley-Deck 5 Bakery
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Violation:
There were three large scratches on the food-contact surface of the plastic sheeter for the bread stick machine. This created a difficult-to-clean surface.
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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. 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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 5 Pastry
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Violation:
There was a large scratch on the food-contact surface of the felt belt for the dough sheeter. This created a difficult-to-clean surface.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints. 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.
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Item No.:
20
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Site:
Preparation Room-Potato Peelers
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Violation:
Seams were present around the gasket of the opening of the two potato peelers and the gasket of the doors to these pieces of equipment. Sealant was peeling and in disrepair around the gasket surrounding the door of the left potato peeler.
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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. 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.
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Item No.:
26
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Site:
Buffet-Beverage Station
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Violation:
The underside seam of the juice machine was soiled with greater than a day's accumulation of debris. This area was a food-contact surface.
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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-Wheelhouse Clean Storage
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Violation:
Two dispensing nozzles, located on the coffee machines, were soiled with old coffee debris. Staff stated these pieces of equipment were previously cleaned and not used.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
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Site:
Galley-International Café - Front Area
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Violation:
Approximately eight bowls, stored inverted in a stack and out for service, were stored wet and wet nesting. Moisture was observed dripping off the food-contact surfaces of these items.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Provisions-Meat Walk-In Freezer
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Violation:
Excessive frozen condensation accumulated on the deckhead due to loading activities. No food items were impacted. Corrections started immediately.
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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.:
38
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Site:
Galley-Crown Grill
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Violation:
An empty white bucket for the rinse solution was stored soiled in the front show galley on the deck. Corrections started immediately.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Café Caribe
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Violation:
One live fruit fly was observed in this area. This area was in service.
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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:
Provisions-Dry Storage Room
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Violation:
One live fruit fly was observed by the stored spices.
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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-Deck 5 Roast Station
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Violation:
Two live fruit flies were observed in this area. This area was in service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The rat guards placed on five different mooring lines were insufficient to exclude the entry of pests onto the vessel. The left rat guard attached to the aft, reverse mooring line had an approximate eight inch rectangular gap along the bottom side of the mooring line. Additionally, this rat guard was placed directly over the dock, and allowed approximately one foot of exposed dock underneath this mooring line. Also, three rat guards were observed covering multiple mooring lines. All three rat guards had large openings between the bottom of the guard and the mooring lines. The rat guard attached to the forward mooring line had an approximate four inch large rectangular opening on the left side of the rat guard. This opening provided a direct route of access from the pier to the side of the ship.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer's specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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