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Item No.:
*
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Site:
Buffet-Deck 7 World Cafe Portside Entrance - Aft
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Violation:
The passenger, automatic handwashing sink, located next to the aft entrance, did not provide water at an appropriate temperature through the mixing valve. The inspector ran the water for a period of approximately three minutes, and the temperature stabilized at 124.7F. The inspector utilized a maximum/minimum registering tip-sensitive thermometer to record the temperature. The error of accuracy for this thermometer was identified as +/- 0.7F. This area was in service and passengers were present. Corrections started immediately.
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Recommendation:
Lower the water temperature at the passenger handwash station.
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Item No.:
01
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Site:
Medical-24-Hour Report
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|
Violation:
The ship arrived in Ketchikan at 1000 on May 28th. The 24-hour report was not submitted until May 27th at 1652, outside of the required 24-36 hour time frame. Staff stated there was a connection problem when trying to submit the report.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Food/Beverage Questionnaire
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Violation:
The food and beverage questionnaire had not been updated to meet the requirements of the 2018 manual. There was not a place to mark whether the person filling out the form was a crew member or passenger.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2 and have a place to mark whether the reportable case is a passenger case or crew case. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
08
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Site:
Potable Water-Potable Water Disinfection Records
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Violation:
It was unclear if the entire potable water system had been properly disinfected at the shipyard. On each record except for the records labeled 'D.14.20.1' and 'bunkering and filling lines,' no disinfection start or end times were listed. Additionally, none of the records had the free halogen test result after flushing documented.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Log
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Violation:
The free halogen residual level was not documented on 13 pipe replacement records dating back to March 1, 2019. On the log, there was no place to record this information. The log was updated prior to the conclusion of the inspection.
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Near Aft Reverse Osmosis
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Violation:
The air gap was insufficient on the backflow prevention device located on the potable water line used to flush the mineralizers near the aft reverse osmosis. This was corrected.
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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-Near Forward Reverse Osmosis
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Violation:
The backflow preventer located on the potable water line used to backwash the forward reverse osmosis unit was continuously dripping. This was corrected.
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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-Deck 7 Forward Starboard Store 07.03.04
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Violation:
The air gap on the backflow preventer protecting the window wash line was insufficient. This was corrected 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:
Galley-Deck 1 Pastry
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Violation:
A hose was attached to the vent of the backflow prevention device for the hood washing system, which did not permit the vent to adequately drain. The attached hose was twisted to form a loop below the vent with the draining end of the hose rising to an elevation above the device. Water draining from the vent was unable to reach the draining end of the hose. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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|
Violation:
The fecal/vomit accident plan did not state the minimum temperature required during disinfection. Additionally, the plan stated to maintain the pH between 7.2-7.5 instead of 7.5 or less. This was an update to the 2018 manual.
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|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The fecal/vomit accident plan did not require dumping of all facilities in the event of a fecal/vomit accident. The plan stated if drainage was not possible, the facility should be 'superhalogenated according to table' and 'using a coagulant, the water should be filtered for 6 turnover cycles.'
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
13
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Site:
Other-Deck 7 Forward Starboard Store 07.03.04
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|
Violation:
Approximately 25 saut pans, 50 sauce pans, 5 frying baskets, various utensils, buckets, 2 coffee bean dispensers, and 8 stacks of various types of glassware each with 4-7 racks were found in an unfinished locker. One of the stack of glasses was stored directly on the deck. The equipment was not wrapped in plastic or stored in a container. Additionally, paper towels and gloves were stored in this area, directly under a gray water pipe. One of the coffee bean dispensers was soiled.
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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.:
15
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Site:
Other-Deck A I-95 Corridor
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|
Violation:
A 9700 gram metal can of sauerkraut was significantly dented along the side and the seam. The dent significantly impacted the circular shape integrity of the integrity of the can, forming a triangular bend approximately two inches deep. This can was sent to disposal.
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Recommendation:
Ensure food is safe and unadulterated. Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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|
Site:
Buffet-Deck 1 Crew Mess Entrance
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|
Violation:
The consumer advisory on the daily menu, placed immediately at the entrance to the crew mess, did not contain the statement 'especially if you have certain medical conditions.' This area was not in service. Corrections started immediately.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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|
Site:
Bar-Deck 7 Aqua Beach Bar
|
|
Violation:
An open, half-gallon cardboard container of 40% UHT heavy whipping cream measured a temperature of 48.4F. This half-gallon container was stored in an undercounter refrigeration unit. The ambient temperature thermometer inside this unit measured the internal temperature at 40F. The inspector utilized a maximum/minimum registering tip-sensitive thermometer to record the temperature. The error of accuracy for this thermometer was identified as +/- 0.7F. This area was in service. Corrections started immediately.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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|
Site:
Galley-Deck 7 Mamsen's
|
|
Violation:
The four undercounter holding units, located on the left and right side underneath the preparation counter, were identified as time control units on the time control plan. These undercounter holding units were not physically identified as time control units. Corrections started immediately.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
|
|
Site:
Galley-Deck 2 Pantry
|
|
Violation:
Staff stated the cold sink for holding cold soup was a time control unit; however, this unit was not identified as a time control unit on the time control plan. Additionally, this cold sink was not physically labeled as a time control unit. Corrections started immediately.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
|
|
Site:
Galley-Deck 1 Pastry
|
|
Violation:
A plastic rolling container of flour and a plastic rolling container of polenta, both removed from their original packages, were not identified with the common name of the food items. Corrections started immediately.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
|
|
Site:
Other-Deck A I-95 Corridor
|
|
Violation:
Containers of bottled water and cardboard containers of wine were stored on wooden pallets on the deck of the I-95 Corridor. One wooden pallet contained 63 packages, each with 24, 500 milliliter plastic bottles of water. This pallet of bottled water was provisioned on 19 May 2019 in Seward, AK. Another wooden pallet contained 23 cardboard boxes with bottles of wine inside. This pallet of boxes of wine was provisioned on 26 May 2019 in Vancouver, WA. Additionally, a wooden pallet contained 39 packages, each with 24, 500 milliliter plastic bottles of water. This pallet of bottled water was also provisioned on 19 May 2019 in Seward, AK. This was a heavily-trafficked area outside of provisions. Corrections started immediately.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
The upright thawing cabinet was identified as out-of-order since 27 April 2019. Staff stated this thawing cabinet was awaiting a malfunctioning part. Staff submitted claim # VOR-2019-0456 to repair this unit.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
|
|
Site:
Buffet-Deck 7 World Cafe Starboard Bakery
|
|
Violation:
There were two difficult-to-clean holes, located on the left side of the food splash zone, inside the counter-mounted toaster oven.
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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; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
|
|
Site:
Buffet-Deck 7 World Cafe Portside Beverage Station
|
|
Violation:
The two dispensing nozzles for the consumer self-service counter mounted water machine were not protected from potential contamination from consumer reusable water bottles. Staff placed a sign at this location advising consumers these dispensers were not for useable bottles.
|
|
Recommendation:
In equipment that dispenses liquid food or ice in unpackaged form, ensure: (2) The delivery tube, chute, and orifice are protected from manual contact.
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Item No.:
20
|
|
Site:
Buffet-Deck 7 World Cafe Portside Bakery
|
|
Violation:
There were two difficult-to-clean holes, located on the left side of the food splash zone, inside the counter-mounted toaster oven.
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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; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
|
|
Site:
Other-Deck A I-95 Corridor
|
|
Violation:
Containers of bottled water and cardboard containers of wine were stored on wooden pallets on the deck of the I-95 Corridor. One wooden pallet contained 63 packages, each with 24, 500 milliliter plastic bottles of water. This pallet of bottled water was provisioned on 19 May 2019 in Seward, AK. Another wooden pallet contained 23 cardboard boxes with bottles of wine inside. This pallet of boxes of wine was provisioned on 26 May 2019 in Vancouver, WA. Additionally, a wooden pallet contained 39 packages, each with 24, 500 milliliter plastic bottles of water. This pallet of bottled water was also provisioned on 19 May 2019 in Seward, AK. This was a heavily-trafficked area outside of provisions and the wooden pallets were not easily cleanable. Corrections started immediately.
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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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Item No.:
21
|
|
Site:
Galley-Deck 1 Pastry
|
|
Violation:
The caulking located between the base of the boiling equipment and the countertop was flaking and in disrepair. This created a difficult-to-clean surface. A brown residue was visible inside the areas of recessed caulking. Corrections started immediately.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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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Item No.:
22
|
|
Site:
Other-Deck 7 Forward Starboard Store 07.03.04
|
|
Violation:
Approximately 25 saut pans, 50 sauce pans, 5 frying baskets, various utensils, buckets, 2 coffee bean dispensers, and 8 stacks of various types of glassware each with 4-7 racks were found in an unfinished locker. One of the stack of glasses was stored directly on the deck. The equipment was not wrapped in plastic or stored in a container. Additionally, paper towels and gloves were stored in this area, directly under a gray water pipe. One of the coffee bean dispensers was soiled.
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|
Recommendation:
Do not store soiled items in unfinished lockers or with clean items.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 7 World Cafe Scullery
|
|
Violation:
The second final rinse nozzle from left, located on the rack-type dishwashing machine, was blocked. This did not permit this nozzle to create an effective fan-like spray pattern. The inspector and staff were able to achieve the appropriate final rinse temperature at the plate surface.
|
|
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.:
26
|
|
Site:
Other-Deck 7 Forward Starboard Store 07.03.04
|
|
Violation:
Approximately 25 saut pans, 50 sauce pans, 5 frying baskets, various utensils, buckets, 2 coffee bean dispensers, and 8 stacks of various types of glassware each with 4-7 racks were found in an unfinished locker. One of the stack of glasses was stored directly on the deck. The equipment was not wrapped in plastic or stored in a container. Additionally, paper towels and gloves were stored in this area, directly under a gray water pipe. One of the coffee bean dispensers was soiled.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 1 Pastry
|
|
Violation:
Visible brown residue was present in areas of recessed caulking, located at the juncture between the boiling equipment and the countertop. The inspector rubbed an alcohol wipe inside these areas of flaking and disrepair caulk, and the alcohol wipe became soiled with an orange and brown residue. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
|
Item No.:
28
|
|
Site:
Other-Deck 7 Forward Starboard Store 07.03.04
|
|
Violation:
Approximately 25 saut pans, 50 sauce pans, 5 frying baskets, various utensils, buckets, 2 coffee bean dispensers, and 8 stacks of various types of glassware each with 4-7 racks were found in an unfinished locker. One of the stack of glasses was stored directly on the deck. The equipment was not wrapped in plastic or stored in a container. Additionally, paper towels and gloves were stored in this area, directly under a gray water pipe. One of the coffee bean dispensers was soiled.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
30
|
|
Site:
Galley-Deck 1 Chef's Table Staff Toilets
|
|
Violation:
The toilet room door for the men's toilet, located outside of the Chef's Table galley, was not self-closing. When this door was in the fully open position, it remained open. Corrections started immediately.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
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|
Item No.:
33
|
|
Site:
Buffet-Deck 7 World Cafe Noodle Bar Portside
|
|
Violation:
The bulkhead-mounted door release box was soiled to sight and touch with greater than a day accumulation of debris. The inspector rubbed an alcohol wipe over this surface, and the alcohol wipe became soiled with orange and brown debris. Corrections started immediately.
|
|
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
|
|
Site:
Galley-Deck 7 World Cafe Scullery
|
|
Violation:
A wet mop-head, removed from the stick, was stored on the bottom of a dry mop bucket. This position did not allow the mop-head to air-dry. This area was in service. Corrections started immediately.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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|
|
Item No.:
39
|
|
Site:
Galley-Deck 1 Manfredi's
|
|
Violation:
One fruit fly was flying inside the technical compartment, located to the left of the handwashing sink. This area was not in service.
|
|
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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