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Item No.:
06
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Site:
Potable Water-Distant Point Halogen Analyzer-Chart Recorder Records
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Violation:
The distant point halogen analyzer-chart recorder record, dated 22 January 2018, overlapped for a period from 15:15 until 16:00. There were no notations on this chart explaining this overlap. Staff identified these charts were changed daily at 15:30.
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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 white supply line for the handwashing sink, located near the deckhead to the right of evaporator unit # 2, was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only. This line branched off the main potable water line in this area, but was not striped until the handwashing sink.
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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.:
08
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Site:
Potable Water-Engine Room - Evaporator Unit # 2
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Violation:
The backflow prevention device for the hose-bib connection, located to the left of the handwashing sink, was heavily oxidized over the vent. A blue and green residue blocked numerous vent openings.
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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-Engine Room - Evaporator Unit # 2 and Reverse Osmosis Unit # 1 Halogenation Station
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Violation:
The distance between the halogen analyzer probe and the halogen injection point measured approximately 260 centimeters. Staff was unable to provide information if a static mixer was installed between the halogen analyzer probe and the halogen injection point.
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Recommendation:
Obtain water samples for halogen and pH testing from a sample cock and/or a halogen analyzer probe located on the bunker or production water line at least 3 meters (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
08
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Site:
Potable Water-Engine Room - Evaporator Unit # 2 and Reverse Osmosis Unit # 1 Halogenation Station
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Violation:
The air gap, located beneath the reduced pressure zone (PRZ) to the left of the dosing station, was not at least twice the diameter of the effective opening. The delivery opening underneath this RPZ measured approximately 1-inch; however, the air gap underneath this opening measured approximately 1-inch to the top of the water collection tray.
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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-Potable Water Production Records
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|
Violation:
The potable water production record, dated 3 February 2019, identified potable water production started at 06:00 and the first free residual halogen and pH monitoring occurred at 6:50. The record identified potable water production started on 2 February 2019 at 18:48; however, potable water production was dumped overboard at 23:35. No manual tests or monitoring occurred between when overboard dumping started and when potable water production resumed the following day.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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Site:
Galley-Deck 5
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|
Violation:
In the room service area, the backflow prevention device for the countertop juice machine was corroded, soiled and blocked. The device was changed during the inspection.
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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 3 Coffee Station
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|
Violation:
Backflow prevention devices for the countertop hot water machine and the espresso machine were soiled and continuously dripping water during the inspection. Remediation began immediately.
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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 3 Coffee Station
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|
Violation:
Backflow prevention devices for the countertop ice machine and the juice-dispensing machine were soiled and continuously dripping water during the inspection. Remediation began immediately
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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|
Site:
Buffet-Windjammer Freestyle Machines
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|
Violation:
A significant amount of water was trapped in the plastic tube connected to the vent of the carbonator backflow prevention device of the portside machine. This made it difficult to visually inspect the device and determine if it was properly functioning. The same issue, with less water, was noted in the starboard side machine. Remediation began immediately.
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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-Automatic Hood Washing Systems
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|
Violation:
The reduced pressure assembly backflow prevention devices adjacent to the ice machines and near FD 11.7.14 were both continuously dripping water from the relief vents. Remediation began immediately.
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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-Johnny Rockets
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|
Violation:
Water was continuously dripping out of the air relief vent of the automatic hood washing system reduced pressure principle assembly backflow prevention device.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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|
Site:
Pantry-Pool
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|
Violation:
The vent for the continuous pressure backflow prevention device in the soda multi-flow cabinet was facing upwards. Water was sitting in the vent.
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|
Recommendation:
Maintain backflow prevention devices in good repair. Ensure the air relief vent can properly drain and is installed in accordance with manufacturer specifications.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Whirlpool Spa #2 Records
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|
Violation:
Records documented that the whirlpool spa chlorine and pH data logger analyzers were calibrated at 0502 and 0505, respectively, on 7 February. Records documented that the pool opened at 0610 and closed after midnight without interruption. Hourly manual sample values were all in the proper range. However, the data logger documented that chlorine and pH values were out of range while the facility was open. Crew reported that on the on 7 February, the ship's time was four hours different from the time of the data logger, which indicated that the opening time on the data logger was 1010. At 1010 until 1300, data logger records showed the chlorine flat-lined at 9.92 ppm; the flat line indicated the values exceeded the range of 0-10. During this time, pH values fluctuated from 7.8-8 until 1245, at which point it flat lined at 0 for approximately 15 minutes. The pH and chlorine values returned to the proper range at 1300 (data logger time). Crew also presented the inspector with an excel file with hourly readings that was generated by the data logger. The excel file did not match the data logger graph. The hourly chlorine values from 1000-1300 were recorded as 9.92, 9.92, 6.47, and 7.27 ppm. The hourly pH values from 1000-1300 were recorded as 7.96, 7.95, 6.9, and 7.35. There were no notes to explain the out-of-range values or corrective action that was taken. Crew could not verbally explain the discrepancy.
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|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections. Ensure dual-scale halogen analyzer-chart recorder charts used in recreational water facilities are able to measure the full range of halogen/pH of the facility type for which the chart is installed.
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Item No.:
10
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|
Site:
Recreational Water Facilities-(RWF) Flow-Rider / Water Slides Mechanical Room
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|
Violation:
Two water slide recreational water facilities, with two different points of entry, were installed on the top deck of the ship. These slides ended in the same location, side-by-side of each other. The water leaving both of these slides collected into one compensation tank. When the inspector went into the mechanical room for these RWFs, there was only one sample analyzer probe for both water slides. Additionally, the sample line analyzer probe for these slides was located on the line leaving the compensation tank, prior to the filtration system. The inspector observed two different lines leaving the compensation tank directed towards two filtration systems (one for each slide). Staff stated a diversion line was created connecting these two lines together for a point of sampling. This sample line was not located directly from each RWF or on the return line from the RWF prior to the compensation tank. Staff stated that hourly manual samples were taken from each slide.
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|
Recommendation:
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.:
13
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|
Site:
Provisions-Butcher Shop
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|
Violation:
While in the provisions area, the inspector noticed a crew member bringing a food cart with six raw steaks to the butcher room. The inspector followed the crew member into the butchers room and discussed the specifics about the cart of meat. The crew member stated this meat was removed from the butcher room the morning of the inspection and taken to the Chops grill. After the Chops grill service period ended, the meat on the cart was being returned to the butcher shop because it was not used/cooked during the morning service period. The inspector asked the crew member if the meat was refrigerated at the chops grill and if the temperature of the meat was checked prior to returning it to the butchers shop. The crew member stated the meat was refrigerated at the chops grill. The inspector used a tip-sensitive device to check the temperature of the meat and the meat registered temperatures of 50F, 52F, and 48F. The distance of chops grill was estimated to be about 200 meters away from the butcher shop, so staff and the inspector reasoned the temperature of the meat could not raise to these temperatures if the meat was refrigerated at chops grill as stated. Additionally, the crew member stated that raw meat did not need to have the temperature taken; however, the inspector explained to the crew member that this meat could be served under-cooked as well. The meat was discarded during the inspection and training was applied.
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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 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;
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Item No.:
16
|
|
Site:
Provisions-Butcher Shop
|
|
Violation:
While in the provisions area, the inspector noticed a crew member bringing a food cart with six raw steaks to the butcher room. The inspector followed the crew member into the butchers room and discussed the specifics about the cart of meat. The crew member stated this meat was removed from the butcher room the morning of the inspection and taken to the Chops grill. After the Chops grill service period ended, the meat on the cart was being returned to the butcher shop because it was not used/cooked during the morning service period. The inspector asked the crew member if the meat was refrigerated at the chops grill and if the temperature of the meat was checked prior to returning it to the butchers shop. The crew member stated the meat was refrigerated at the chops grill. The inspector used a tip-sensitive device to check the temperature of the meat and the meat registered temperatures of 50F, 52F, and 48F. The distance of chops grill was estimated to be about 200 meters away from the butcher shop, so staff and the inspector reasoned the temperature of the meat could not raise to these temperatures if the meat was refrigerated at chops grill as stated. Additionally, the crew member stated that raw meat did not need to have the temperature taken; however, the inspector explained to the crew member that this meat could be served under-cooked as well. The meat was discarded during the inspection and training was applied.
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|
Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received,
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Item No.:
19
|
|
Site:
Pantry-Pool
|
|
Violation:
Two small pieces of black debris were on ice in the bin of the left ice machine. Crew and the inspector emptied some ice in order for new ice behind the metal shield to fall down into the bin where it was visible. One piece of fresh ice had a small piece of black debris. The machine was taken out of service for cleaning.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
|
|
Site:
Dining Room-Deck 5 Station #24
|
|
Violation:
The condiment storage cabinets, located at the entrance to the main galley were chipped and in disrepair creating difficult to clean surfaces. Staff stated these cabinets were due to be removed and new cabinets were to be installed.
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|
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.
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|
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Item No.:
21
|
|
Site:
Pantry-Pool
|
|
Violation:
The base of the motor for the carbonator was excessively rusted. Chips of rust debris had come off the base.
|
|
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. Design and construct nonfood-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.:
22
|
|
Site:
Galley-Chops
|
|
Violation:
A crew member was setting up the warewash machines at the time of the inspection. Two of the wash nozzles that had recently been installed in the front-loading machine were blocked with debris.
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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.
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Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
Two plastic final rinse nozzle caps were missing in the front-loading potwash machine. This would create an ineffective spray pattern. The crew reported it was in-use and crew were actively working in the area. No pots were in the machine at the time of 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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|
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The inspector and crew were not able to measure 160F at the plate surface of the flight-type dishwash machine using two different methods, multiple different thermometers, and maximum temperature registering thermolabels. The inspector and crew took at least six measurements before160F at the plate surface was reached. Additionally, the inspector placed maximum-registering thermolabels on three of the final rinse spray arms. After the machine ran for a few minutes, the labels still did not indicate the water in the final rinse spray arm was 180F; however, the machine's display indicated that the temperature was at least 180F. Additionally, two auxiliary rinse nozzles were blocked, which created an ineffective spray pattern. The machine had been in-use when the inspector entered the area. Technical crew responded and corrective action began immediately. The plates that had recently been cleaned in the machine were moved to the soiled side to be sanitized.
|
|
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-Deck 5
|
|
Violation:
In the dishwashing area, four racks of soiled dishes and utensils were stored on the dirty/soiled side of the machine; however, this machine/area was last in use the night before the inspection.
|
|
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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 5
|
|
Violation:
In the glasshwashing area, the food trough that leads to the pulper was heavily soiled with food debris. The trough was full of shrimp, lettuce, sugar packets and vegetables. Staff clarified this food was from the dinner service period prior the night before the inspection. This area was not in service and was previously cleaned prior to the inspection. Remediation began immediately.
|
|
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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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|
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Item No.:
22
|
|
Site:
Pantry-Pool
|
|
Violation:
During multiple cycles, the wash temperature measured 140-143F by the inspector, but the gauge measured 154-160F. After running three cycles of the machine, the plate surface of the final rinse was not measured at least 160F by the inspector or crew. Crew members ran the machine for two more cycles while the inspector evaluated other areas. When the inspector returned, the wash temperature did not reach 150F and the final rinse plate surface temperature did not reach 160F. The machine was taken out of service. When the inspector first arrived at the machine, there was a rack containing wet glasses. The glasses were sent back to the soiled side to be sanitized. Additionally, there was a large piece of pineapple, a cherry stem, and paper in the bottom of 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. 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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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|
|
Item No.:
22
|
|
Site:
Pantry-Sky
|
|
Violation:
The wash temperature of the hood-type warewash machine measured 152F by the inspector's thermocouple, but the gauge displayed 162F.
|
|
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.:
23
|
|
Site:
Pantry-Pool
|
|
Violation:
There was a large piece of pineapple, a cherry stem, and paper in the bottom of the hood-type warewash machine. During multiple cycles, the wash temperature measured 140-143F by the inspector, but the gauge measured 154-160F. Crew removed the debris and took the machine out of service.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle. Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine
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|
|
Item No.:
24
|
|
Site:
Pantry-Pool
|
|
Violation:
After running three cycles of the hood-type warewash machine, the plate surface of the final rinse was not measured to at least 160F by the inspector or crew. Crew members ran the machine for two more cycles while the inspector evaluated other areas. When the inspector returned, the wash temperature did not reach 150F and the final rinse plate surface temperature did not reach 160F. The machine was taken out of service. When the inspector first arrived at the machine, there was a rack containing wet glasses. The glasses were sent back to the soiled side to be sanitized.
|
|
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.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The inspector and crew were not able to measure 160F at the plate surface of the flight-type dishwash machine using two different methods, multiple different thermometers, and maximum temperature registering thermolabels. The inspector and crew took at least six measurements before160F at the plate surface was reached. Additionally, the inspector placed maximum-registering thermolabels on three of the final rinse spray arms. After the machine ran for a few minutes, the labels still did not indicate the water in the final rinse spray arm was 180F; however, the machine's display indicated that the temperature was at least 180F. Additionally, two auxiliary rinse nozzles were blocked, which created an ineffective spray pattern. The machine had been in-use when the inspector entered the area. Technical crew responded and corrective action began immediately. The plates that had recently been cleaned in the machine were moved to the soiled side to be sanitized.
|
|
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
|
|
Site:
Galley-Ice Station
|
|
Violation:
Three of the four ice scoops in both ice machine bins had a small amount of light brown debris at the juncture of the handle and base of the scoop. They were removed for cleaning.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Windjammer
|
|
Violation:
Crew were unable to locate the vent of a backflow prevention device for the soda multiflow carbonator.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5
|
|
Violation:
In the area adjacent to FD 5.7.07 and next to the chemical locker, a storage shelf soiled with food debris was used to store previously-cleaned plate covers. Approximately 20 plate covers were stored inverted and resting on the soiled shelf. This area was not in use and had been cleaned prior to the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4
|
|
Violation:
Two ice machines in this area had black debris on the rubber grommet located on the ice thickness sensor. An alcohol pad was used to remove the debris. The machines were closed and new ice thickness sensors were installed during the inspection.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-10 Midship Guest
|
|
Violation:
A small amount of pink residue was present on the bottom left and bottom right of the ice cuber, directly above the splash zone of the chute. The inspector rubbed this surface with an alcohol wipe, and the alcohol wipe became soiled with a pink residue. This ice machine was in service.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4
|
|
Violation:
At the bakery passage area, the backflow prevention device for the spray-hose assembly was soiled, but no dripping of water was observed during the inspection. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5
|
|
Violation:
In the area adjacent to FD 5.7.07 and next to the chemical locker, a storage shelf was used to store previously-cleaned plate covers. The top of this shelf was soiled with crumbs and a black granular material. The plate covers were removed to be cleaned and the shelf was cleaned. This area was not in use and had been cleaned prior to the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Windjammer Pastry Line 1 Portside
|
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Violation:
There was ice in the crew handwashing sink. Remediation began immediately.
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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.:
29
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Site:
Pantry-10 Midship Guest
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Violation:
The handwashing sink inside this pantry was unable to achieve a temperature of at least 100F (38C) through the mixing valve. The inspector ran the water for this handwashing sink for approximately 4-minutes, and measured a maximum temperature of 91F with a tip-sensitive thermometer. The user was unable to adjust the temperature of this handwashing sink. This area was not in service. Corrections started immediately.
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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:
Galley-Deck 5 Provisions Store
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Violation:
Excess condensation had formed on the deckhead and was dripping onto the deck below. Staff explained this happens when the refrigerator door is left open too long while preparing food. A plan was put into place to remediate the issue.
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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:
Dining Room-Deck 5 Station #24
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Violation:
At the entrance to the main galley, the deck under the liquor storage locker was heavily soiled with food debris and a piece of paper. Additionally, the top of the locker was soiled with a greasy material. Remediation began immediately. The area was not in service at the time of the inspection and had been previously cleaned.
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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:
Dining Room-Deck 5 Station #24
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Violation:
The top of the condiment cabinet was heavily soiled with more than a day's worth of accumulated dust. The area was not in service and had been cleaned prior to the inspection. Remediation began 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.:
33
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Site:
Galley-Deck 5
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Violation:
The deckhead under the plate cover storage shelf was soiled with dirt and food debris. The area was not in use and had been previously cleaned prior to the inspection. Remediation began 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.:
33
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Site:
Galley-Deck 4
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Violation:
The bakery refrigerator had a four inch seam that was greater than 0.8 mm located at the deckhead to bulkhead juncture. Sealant and a profile strip were added to this area during the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
The deck area under the coffee station was heavily soiled with food and paper debris. The area was not open and previously cleaned prior to the inspection.
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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-Provisions
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Violation:
In the fish, meat, and frozen-mix freezer units, a heavy amount of condensation and frozen droplets had accumulated on the deckhead and bulkheads. In all three of these units, no water drops/stains were noticed on the container tops. Staff stated the doors were left open too long and not enough crew members were present to help on the day of this inspection. Staff and the inspector devised a plan to remediate this issue during active provisioning day.
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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:
Galley-Deck 5
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Violation:
In the hot galley area, the potable water line supplying the combination oven was dripping water into the scupper behind the machine. The water line was repaired during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Potwash
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Violation:
Water was dripping from the bottom of the potwash sanitizing sink and pooling on the deck.
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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.:
35
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Site:
Galley-Cafe Promenade
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Violation:
When the hood-type warewash system drained between the wash and final rinse cycles, a significant amount of water sprayed out and pooled on the deck.
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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.:
35
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Site:
Other-The Promenade
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Violation:
Soiled drain water was standing on the deck under the left freestyle machine.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
Condensation was noted on the deckhead above the clean end of the in-use flight-type conveyor dishwash machine. No dripping was noted. Remediation began immediately.
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Recommendation:
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.:
37
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Site:
Galley-Deck 5
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Violation:
At the provisions store, excess condensation had formed on the deckhead and was dripping onto the deck below. Food was in this unit; however, no food was impacted and no water drops were seen on containers stored in the proximity of the drips. Staff explained this happens when the refrigerator door is left open too long while preparing food. A plan was put into place to remediate the issue.
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Recommendation:
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.:
38
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Site:
Buffet-Windjammer Freestyle Machines
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Violation:
In the undercounter cabinets immediately adjacent to the freestyle machines, a cleaning brush used for drains in the machine was stored alongside technical equipment for the machine and syrup. This was noted at both machines. Remediation began 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. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Other-Deck 1 Incinerator Room
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Violation:
The cleaning materials locker inside this area was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
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Site:
Other-The Promenade
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Violation:
At least 20 live maggots were on the deck under the left freestyle machine. Pest management personnel who were trained in pest identification identified the pests as maggots and stated they were likely there due to the soiled drain water that was standing on the deck.
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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-Izumi Show Galley
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Violation:
There was one small fly in the show galley. Pest management personnel responded promptly.
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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
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Violation:
A fruit fly was seen at the entrance to the main galley.
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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 guard, located on the middle mooring line at the aft of the ship, was insufficient to preclude the entry of pests. An approximately 3-inch large circular gap was observed surrounding the mooring line. There were no additional guards placed on this line.
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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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