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Item No.:
08
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Site:
Galley-Deck 9 Center - Hot Holding Area
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Violation:
The backflow prevention device attached to the potable water line for the combination oven located next to the soup kettles was corroded with several blocked vent holes. Cleaning 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:
Potable Water-Cross-Connection Control Program Log
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Violation:
The cross-connection control program log identified the incorrect backflow prevention device attached to the three women?s toilets and the one male toilet inside the Deck 11 Nautica Spa. Corrections started immediately.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Deck 0 Recycling Center
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Violation:
The potable water line supplying the newly installed recycling equipment was not striped or painted either in accordance with ISO 14726 (blue/green/blue) or blue only. No striping was present on this line.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Deck C Potable Water Production
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Violation:
The potable distribution lines for Deck A, Deck C, and Deck 0 were not striped or painted either accordance with ISO 14726 (blue/green/blue) or blue only. These lines were striped once near the potable water tank; however, there was no striping present once these lines joined and exited through the bulkhead.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The tank maintenance record, dated 29 January 2019 for potable water tank # 1 portside, did not identify the temperature of the tank during the curing process for the paint. The specifications for the paint used identified two different curing times based on temperature. Staff stated corporate provided a new tank maintenance document, dated April 2019, with updated fields to include the temperature during curing.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
13
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Site:
Galley-Deck 9 Center - Hot Holding Area
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Violation:
When the inspector entered the hot holding area adjacent to the soup kettles, water was dripping from the deckhead in several places. Staff stated the source of the water was a build-up of condensation that accumulated above the deckhead due to the ventilation system being shut down during the addition of insulation above the deckhead in this area. Condensation was dripping through deckhead-mounted lights located next to three stacked combination ovens and from a fire sprinkler located above an upright hot holding unit. The water dripping form the deckhead-mounted sprinkler was pooling on top of the hot holding unit containing recently-cooked tomatoes. The inspector waited to see if staff was going to remove the unit while the water was continuously dripping on the top and sides of this unit. Eventually, the inspector talked to staff about the water accumulation on the top of the hot holding unit and drips coming from the area above the holding unit doors. Staff opened the doors to the unit exposing the food while the water continued to drip. The inspector closed the doors and asked staff to remove the unit to a dry area and discard the food inside the unit. When the hot holding unit was removed, an excess amount of water from the top of the unit spilled onto the deck. Additionally, the inspector and staff talked about how to clean the water pooled on the deck area around the permanently-mounted combination units, so the water would not contaminate the food being cooked at the time of the inspection. Staff stated the insulation repair above the deckhead was on-going, so the inspector and staff discussed how to manage the area to prevent additional cross-contamination risks.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
19
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Site:
Buffet-Deck 9 Lido - Carving Station Starboard Side
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Violation:
As the inspector entered the buffet self-service carving station area, a set of tongs were resting in a tray of sliced bread during active service. The inspector waited for staff to remove the tongs; however, after a brief period, the inspector had to ask that the tongs be removed again. The tongs and the bread were removed during the inspection.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Deck 9 Lido
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Violation:
The deckhead above the starboard side waiter station located across from the omelet bar was slatted with grooves open to the plenum. The grooves were filled with an excessive amount of dust and debris. Packaged condiments, previously cleaned utensils and water used for service was stored at the waiter station. This area was open for service during the inspection. Cleaning began 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.
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Item No.:
19
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Site:
Galley-Deck 9 Center - Hot Holding Area
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Violation:
When the inspector entered the hot holding area adjacent to the soup kettles, water was dripping from the deckhead in several places. Staff stated the source of the water was a build-up of condensation that accumulated above the deckhead due to the ventilation system being shut down during the addition of insulation above the deckhead in this area. Condensation was dripping through deckhead-mounted lights located next to three stacked combination ovens and from a fire sprinkler located above an upright hot holding unit. The water dripping form the deckhead-mounted sprinkler was pooling on top of the hot holding unit containing recently-cooked tomatoes. The inspector waited to see if staff was going to remove the unit while the water was continuously dripping on the top and sides of this unit. Eventually, the inspector talked to staff about the water accumulation on the top of the hot holding unit and drips coming from the area above the holding unit doors. Staff opened the doors to the unit exposing the food while the water continued to drip. The inspector closed the doors and asked staff to remove the unit to a dry area and discard the food inside the unit. When the hot holding unit was removed, an excess amount of water from the top of the unit spilled onto the deck. Additionally, the inspector and staff talked about how to clean the water pooled on the deck area around the permanently-mounted combination units, so the water would not contaminate the food being cooked at the time of the inspection. Staff stated the insulation repair above the deckhead was on-going, so the inspector and staff discussed how to manage the area to prevent additional cross-contamination risks.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Other-Deck 0 - Hallway Outside of the Engine Control Room
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Violation:
A gap approximately five millimeters thick was observed between the dispenser and the metal plate of the drinking fountain, located outside the Deck 0 Engine Control Room entrance. This difficult-to-clean gap was soiled with a green and brown residue.
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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
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Site:
Other-Deck 9 Lido - Seafood Shack
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Violation:
The door hinges for the undercounter refrigeration unit were bent preventing the doors from closing properly. Remediation began immediately.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
24
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Site:
Galley-Deck 9 Potwashing Area
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Violation:
The inspector used a tip-sensitive thermometer to measure the water temperature of the potwashing machine. The final rinse tank water temperature was measured at 183F. The inspector placed a 200F thermolabel on the final rinse manifold and the sticker turned black indicating the manifold water temperature was greater than 200F. Adjustments were made during the inspection.
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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
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Site:
Other-Deck 0 - Hallway Outside of the Engine Control Room
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Violation:
The bottom of the metal plate, located approximately five millimeters above the dispenser for the drinking fountain, was soiled with a green and brown residue. The inspector rubbed an alcohol wipe in this difficult-to-clean space between the metal plate and the dispenser, and the alcohol wipe became soiled with a green and brown residue. This drinking fountain was located outside the Deck 0 Engine Control Room entrance.
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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.
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Item No.:
26
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Site:
Galley-Deck 3 Ice Machine Station
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Violation:
The ice machine across from the bain marie station had black debris on the water arm attached to the evaporator unit. The inspector used an alcohol swab to remove the debris. The machine was closed and cleaned during the inspection.
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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.
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Item No.:
27
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Site:
Pantry-Deck 3 Appetizer
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Violation:
The previously cleaned pulper station had food debris in the scraping area drain chute and outside the pulper-grinding chute. Staff stated this area was not in use at the time of the inspection and staff stated the area would be replaced during the 2019 dry dock.
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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.:
27
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Site:
Bar-Deck 9 Lido - Sirens Portside
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Violation:
Four previously cleaned rubber drip mats stored on the bar counter top were soiled with food residue and a sticky liquid substance. The trays were removed and cleaned.
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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
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Site:
Buffet-Deck 9 Lido
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Violation:
The deckhead above the starboard side waiter station located across from the omelet bar was slatted with grooves open to the plenum. The grooves were filled with an excessive amount of dust and debris. Packaged condiments, previously cleaned utensils and water used for service was stored at the waiter station. This area was open for service during the inspection. Cleaning began immediately.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (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
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Site:
Bar-Deck 9 Lido - Sirens Portside
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Violation:
The handle for the handwashing sink was in disrepair. Remediation began immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Deck 9 Lido
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Violation:
The deckhead above the starboard side waiter station located across from the omelet bar was slatted with grooves open to the plenum. The grooves were filled with an excessive amount of dust and debris. Packaged condiments, previously cleaned utensils and water used for service was stored at the waiter station. This area was open for service during the inspection. Cleaning 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:
Pantry-Deck 9 Lido - Seafood Shack
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Violation:
Walk-in refrigeration unit #45 had a seam greater than 0.8 mm above the door. The gap was soiled with rust and condensation. A profile strip is needed for this area. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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 9 Center - Hot Holding Area
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Violation:
When the hot holding unit was removed from the area, an excess amount of water from the top of the unit spilled onto the deck. Additionally, the inspector and staff talked about how to clean the water pooled on the deck area around the permanently mounted combination oven units.
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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:
Pantry-Deck 9 Center - Blue Iguana Cantina
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Violation:
The walk-in refrigerator had a heavy amount of condensation formed on the deckhead in multiple areas. Droplets were formed over the door and cooling unit areas; however, no packaging or food was impacted. Staff stated the condensation was due to the door being left open for extended times during food preparation. Cleaning 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 9 Center - Hot Holding Area
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Violation:
When the inspector entered the hot holding area adjacent to the soup kettles, water was dripping from the deckhead in several places. Staff stated the source of the water was a build-up of condensation that accumulated above the deckhead due to the ventilation system being shut down during the addition of insulation above the deckhead in this area. Condensation was dripping through deckhead-mounted lights located next to three stacked combination ovens and from a fire sprinkler located above an upright hot holding unit. The water dripping form the deckhead-mounted sprinkler was pooling on top of the hot holding unit containing recently-cooked tomatoes. The inspector waited to see if staff was going to remove the unit while the water was continuously dripping on the top and sides of this unit. Eventually, the inspector talked to staff about the water accumulation on the top of the hot holding unit and drips coming from the area above the holding unit doors. Staff opened the doors to the unit exposing the food while the water continued to drip. The inspector closed the doors and asked staff to remove the unit to a dry area and discard the food inside the unit. When the hot holding unit was removed, an excess amount of water from the top of the unit spilled onto the deck. Additionally, the inspector and staff talked about how to clean the water pooled on the deck area around the permanently-mounted combination units, so the water would not contaminate the food being cooked at the time of the inspection. Staff stated the insulation repair above the deckhead was on-going, so the inspector and staff discussed how to manage the area to prevent additional cross-contamination risks.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Bar-Deck 9 Lido - Sirens Portside
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Violation:
The drainpipe for the handwashing sink was plumbed into a joining pipe fastened to the deck. The drainpipe was overflowing when the handwashing sink was being used. The plumber was notified 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:
Bar-Deck 9 Lido - Sirens Portside
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Violation:
The water spilling over from the drain to the handwashing sink was pooling on the deck. Cleaning began immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Galley-Deck 3 Various Area
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Violation:
Four fruit flies and one housefly were noticed in the galley area. The pest management team was alerted and the sightings were entered in the active sighting log.
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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 0
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Violation:
One fruit fly was noticed in this area. The pest management team was alerted and the sighting was entered in the active sighting log.
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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-Forward Mooring Line Rat Guard
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Violation:
An approximately 1 inch wide gap was present on the bottom right side of the rat guard that was placed on the forward mooring line. The metal flap for this rat guard was missing, which created an opening on the side of the rat guard.
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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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