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Item No.:
02
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Site:
Medical-Close Contacts of Acute Gastroenteritis (AGE) Case Crew Members
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Violation:
Although the follow-up on the cabin mates of ill crew members was documented in the electronic medical database, it was not documented that the crew members had no additional close contacts.
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Recommendation:
Document that there are no additional close contacts for all ill crew members.
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Item No.:
02
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Site:
Medical-AGE Surveillance Logs
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Violation:
The Underlying Illness column on the AGE logs only had information if there was an underlying illness, and many were left blank if there were no illnesses. Staff stated that they could not enter 'nil' in the electronic medical database for this column.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-AGE Surveillance Logs
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Violation:
On January 27, an entry on the log for a passenger included a 'Y' in the column for fever, but no temperature was included. On January 16, an entry on the log for a crew member included a 'Y' in the column for fever, but no temperature was included. The file in the electronic medical database for the crew member listed only normal temperatures. After reviewing the information in the database, staff determined that the 'Y' could be from the initial assessment where the patient was asked about feverishness. If they responded yes, this would be indicated by a 'Y' in the fever column.
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Recommendation:
Ensure the information in the AGE log is correct and accurate, including whether the patient had an actual fever.
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Item No.:
02
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Site:
Medical-AGE Surveillance Logs
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Violation:
On the cruise dated January 7 to 16, the ship left Southampton on January 7 and arrived in New York City on January 15 after seven sea days with no stops in between. For this voyage, the heading on the AGE log indicated there were 2361 passengers and 1057 crew, but the 24-hour report to VSP indicated there were 1894 passengers and 990 crew. On the cruise dated January 19 to February 4, the heading on the AGE log indicated there were 2965 passengers and 1015 crew, but the 24-hour report to VSP indicated there were 1891 passengers and 996 crew. In addition on the cruise dated January 5 to 7, the heading on the AGE log indicated there were 3777 passengers, but staff stated this was well beyond the capacity of the vessel.
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Recommendation:
Ensure the information on the 24-hour report is accurate and correct, including the numbers of passengers and crew.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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|
Violation:
There were no records documenting the halogen concentration and contact time for the disinfection of potable water tank 1 center, which occurred on October 15, 2016.
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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.
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Item No.:
08
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Site:
Potable Water-Tank Coating Certification
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Violation:
There was no third party certificate on board for the tank coating used recently for touch up painting. The inspector downloaded the certificate from the third party certification website during the inspection.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer).
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Item No.:
13
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Site:
Galley-Deck 10 Princess/Queens Grill Blast Chiller
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|
Violation:
When the inspector initially looked at the cooling log for the Bolognese sauce, tomato sauce, bchamel sauce, and gravy in the blast chiller, no temperatures were recorded after two hours of cooling. After taking temperatures of each food items the inspector asked to see the cooling log again. When the Executive Chef brought the cooling log back over to the inspector the first entry (Bolognese sauce) had a two hour temperature check filled in with a time of 0750 and temperature of 66F. This entry was not on the log when the inspector first reviewed the cooling log.
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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 pints 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.:
16
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Site:
Buffet-Lido Port Side
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|
Violation:
The sunny-side up eggs out on the buffet line did not have a consumer advisory specific to the product that also stated the sunny-side up eggs were served undercooked.
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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 and 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:
Buffet-Lido Time Control Plan
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|
Violation:
The time control plan for the lido listed specific opening and closing times for the starboard and port line which were each exactly 4 hours. However, the staggered opening and closing times between each line created a 5 hour operation for the lido Deck 9 and 10 galleys. Staff stated that the time control units listed on the plan were designated to serve a specific side so the operation periods for each side would be 4 hours, but the plan did not state which piece of equipment were designated to which side.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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.:
16
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Site:
Galley-Deck 2 Hot Line
|
|
Violation:
Loose, individual containers of cut tomatoes, cut lettuce, and a cabbage and pineapple garnish were on the back service counter with no time control discard labels.
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|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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|
Site:
Galley-Golden Lion
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|
Violation:
The time control plan for the lunch service that was occurring during the inspection did not include the set up or discard times for the operation. Staff later showed the inspector the corrected time control plan.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet.
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Item No.:
17
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|
Site:
Galley-Deck 10 Princess/Queens Grill Blast Chiller
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|
Violation:
Bolognese sauce, tomato sauce, bchamel sauce, and gravy were in the blast chiller at 0850. According to the cooling logs for the products, each item went into the blast chiller between 0600 and 0610 at temperatures above 135F. However, no temperatures were taken or recorded on the log after 2 hours of cooling. The temperature of each product was in the mid-30sF when the inspector measured at 0850.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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|
Site:
Galley-Deck 3 Cooling Logs
|
|
Violation:
According to the 3 February cooling log, boiled eggs for the egg mayo mixture began cooling 15:58 and reached 35F at 16:20. However, the cooling log for the egg mayo mixture which used the boiled eggs had an initial cooling start time of 16:18. Staff stated after the boiled eggs are finished cooling it takes between 5 to 10 minutes to prepare the egg mayo mixture.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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|
Site:
Galley-Deck 10 Cold Room
|
|
Violation:
The original cooling log provided to the inspector for wild rice salad, red cabbage salad, baby shrimp salad, Thai beef salad, Italian salad, chickpea salad, and Bombay potato salad prepared on the early morning of 4 February did not include final cooling temperatures. Staff explained each of these salads were prepared in the buffet preparation room, but it was unclear why this incomplete cooling log was sent up with the food items to the lido galley. After about ten minutes, a second cooling log was provided to the inspector that included final cooling times and temperatures. Staff explained this cooling log was kept in the buffet preparation room. The second cooling was also signed off by a supervisor, whereas the first cooling log was not. The temperatures of each salad was measured below 41F. In addition, the initial times and temperatures at the beginning of cooling for each food product did not match and were different by both minutes and degrees.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
|
|
Site:
Galley-Deck 10 Princess/Queens Grill Cold Larder
|
|
Violation:
A hotel pan of cold smoked salmon was stored above ready-to-eat shrimp in undercounter refrigerator number 7.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
18
|
|
Site:
Galley-Deck 10 Princess/Queens Cold Room 43
|
|
Violation:
Seven plates of cold smoked salmon were stored on the shelf above apples, celery, and other ready-to-eat foods that were not undercooked fish products.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
|
|
Site:
Buffet-World Voyage Lounge
|
|
Violation:
A temporary buffet line, which included coffee, milk/creamer, and pastries, was set-up and operated under a deckhead that had openings to the plenum. In addition, the covers on the trays of donuts, pastries, and cut melons out for passenger self-service had a large opening to access the food and did not provide effective protection. The tongs used for each tray placed on a plate in front were also not protected.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered. 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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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|
Site:
Bar-Golden Lion
|
|
Violation:
Upon entry to the bar, the lid on the ice bin was open, but there was no active drink-making taking place. The lid was closed immediately.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
The blast chiller had been out of service since January 15. Staff provided a work order for repair.
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|
Recommendation:
Repair or replace the blast chiller.
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Item No.:
22
|
|
Site:
Galley-Deck 10 Princess/Queens Warewash
|
|
Violation:
The plate surface of the in-use conveyor dishwash machine did not consistently reach 160F or above during final rinse testing. The inspector measured the final rinse temperature at the plate surface level through the front of the machine (with the curtains removed) with a maximum registering thermometer three times and had temperatures of 153F, 154F, and 153F. However, the temperature measured at the final rinse manifold was 183F. The final rinse curtains were placed back in the machine and a total of five thermometers (two of the inspector's and three of the crew) were placed on the conveyor right before the final rinse manifold. The inspector's thermometers had readings of 159F and 161F, and the crew members' had temperatures of 172F, 155F, 156F. This process was repeated with all five thermometer and this time each thermometer had a temperature between 156F and 159F.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
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Site:
Galley-Deck 10 Princess/Queens Grill
|
|
Violation:
Water was leaking from the front right corner of the undercounter dishwash machine in the small satellite warewash area.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
|
|
Site:
Galley-Deck 10 Potwash
|
|
Violation:
When the inspector arrived in the area, the crew member working at the sanitizing compartment of the three-compartment sink was observed rinsing a hotel pan in the chlorine solution for less than 7 seconds.
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|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
24
|
|
Site:
Galley-Deck 10 Princess/Queens Warewash
|
|
Violation:
The plate surface of the in-use conveyor dishwash machine did not consistently reach 160F or above during final rinse testing. The inspector measured the final rinse temperature at the plate surface level through the front of the machine (with the curtains removed) with a maximum registering thermometer three times and had temperatures of 153F, 154F, and 153F. However, the temperature measured at the final rinse manifold was 183F. The final rinse curtains were placed back in the machine and a total of five thermometers (two of the inspector's and three of the crew) were placed on the conveyor right before the final rinse manifold. The inspector's thermometers had readings of 159F and 161F, and the crew members' had temperatures of 172F, 155F, 156F. This process was repeated with all five thermometer and this time each thermometer had a temperature between 156F and 159F.
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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.:
25
|
|
Site:
Galley-Warewash
|
|
Violation:
A sanitizing cloth at the clean end of the conveyor dishwash machine was not kept inside the chlorine solution.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
|
|
Site:
Galley-Deck 2 Potwash
|
|
Violation:
One medium size pot on the clean storage rack had a circle of black food residue on the bottom of the previously cleaned food contact surface. This was immediately sent to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
Two stack of bowls stored on a trolley at the end of the service line were not covered or inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
Water was leaking from the middle light fixture above the mechanical potwash machine and pooling on the top of the machine. When the front loading doors of the potwash machine were opened, a small stream of water was observed dripping down the front face of the top door. No clean pots or pans were impacted.
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|
Recommendation:
Ensure water from the deckhead does not drip onto the potwash machine.
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Item No.:
28
|
|
Site:
Galley-Deck 2 Hot Galley
|
|
Violation:
The water from the drinking fountain would splash on the bulkhead and adjacent preparation counter when activated. No food preparation was occurring on the counter at the time of the inspection.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
30
|
|
Site:
Galley-Warewash
|
|
Violation:
The crew toilet room had been out-of-order since the previous night.
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|
Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
30
|
|
Site:
Galley-Deck 2 Toilet Room
|
|
Violation:
The crew toilet room did not have any toilet paper and the area was in operation.
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|
Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
31
|
|
Site:
Galley-Warewash
|
|
Violation:
A Virox dispenser station was installed on the bulkhead at the clean end of the warewash area.
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|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
Water was leaking from the middle light fixture above the mechanical potwash machine and pooling on the top of the machine. When the front loading doors of the potwash machine were opened, a small stream of water was observed dripping down the front face of the top door. No clean pots or pans were impacted.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Dining Room-Britannia
|
|
Violation:
Two different storage shelves used for food storage at the entrance to galley and dispense pantry from the dining room were installed on carpet.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
|
|
Site:
Buffet-World Voyage Lounge
|
|
Violation:
A temporary buffet line, which included coffee, milk/creamer, and pastries, was set-up and operated on carpet. Staff stated this buffet set-up was only used during the world voyage that occurs between January to May. Also, the deckhead above the buffet line was not easily cleanable. It was constructed out of a vinyl material and had openings that exposed the plenum.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
43
|
|
Site:
Ventilation-AC Station 9615
|
|
Violation:
Inside HVAC unit 09.6.01, the surfaces of the condensate collection compartment were soiled with a black material and the bottom of the condensate collection pan was also soiled. Staff stated this unit was scheduled for its six-month cleaning.
|
|
Recommendation:
Keep air handling units clean.
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