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Item No.:
02
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Site:
Medical-Additional Close Contacts
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Violation:
Medical staff was asking reportable crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend, spouse, etc.) besides cabin mates but it was not documented if they did not.
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Recommendation:
Document the presence or absence of additional immediate contacts.
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Item No.:
05
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Site:
Potable Water-Distribution Far Point
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Violation:
At approximately 12:15 PM, the free chlorine residual level at the distribution far point was measured at 0.92 ppm, 0.87 ppm, and 0.56 ppm by the inspector and 1.00 ppm, 0.97 ppm, and 0.79 ppm by the crew member. The analyzer was reading a free chlorine residual value between 1.42 ppm and 1.45 ppm during all three tests. The far point analyzer was recalibrated at 0.85 ppm. Staff stated that when the power on the ship turned off for about 5 seconds around 9:00 AM the morning of the inspection, something that the inspector witnessed, the far point analyzer must have went out of calibration.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Evaporator 2
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Violation:
Water was consistently dripping from the relief vent of the reduced pressure backflow assembly installed on the overboard discharge line.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Food Service General-
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Violation:
Lack of managerial control in several areas led to four critical violations during the inspection. For example, staff at the Panorama cold buffet placed twenty-four 64 ounce milk cartons in a time control undercounter refrigerator with no time control discard labels instead of an undercounter refrigerator on temperature control; egg salad sandwiches were stored in the deck 4 garde manger walk-in refrigerator with the wrong discard date; the cooling process of potentially hazardous ice cream mix in the deck 4 pastry was not monitored and it was stored in the walk-in refrigerator at 46F; and three trays of raw breaded turkey cutlets were stored on the top three racks of a moveable storage trolley above several pans of ready-to-eat foods in the crew galley walk-in refrigerator.
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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:
Galley-Deck 4 Pastry
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Violation:
The internal temperature of medium pot of vanilla ice cream mix (approximately 8-inches in depth) stored in the walk-in refrigerator was 46F at 11:00. According to staff, the ice cream mix was made around 04:00 the morning of the inspection but the cooling process was not monitored, and there were no cooling logs. The ice cream mix was discarded.
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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. Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
16
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Site:
Buffet-Panorama Cold Line
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Violation:
Twenty-four 64 ounce cartons of milk, which were stored in time control undercounter refrigerator B at 08:45, were not individually marked with a blue dot. According to the posted time control plan, the turnaround day breakfast service period from 03:30 to 07:30 was to be denoted with a green dot and the service period from 07:00 to 11:00 was to be denoted with a blue dot. Staff stated the service period for this outlet was from 06:30 (set-up) to 09:00 when everything was discarded, however, these times did not match with the posted time control plan. Staff working in the area also stated that these milk cartons were placed in the time control refrigerator by mistake and were supposed to be stored in undercounter refrigerator on temperature control.
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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:
Buffet-Panorama Hot Line
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Violation:
The consumer advisory specific for the undercooked fried eggs served on the buffet was not on display at the fried egg station during operation.
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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.
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Item No.:
16
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Site:
Galley-Deck 4 Garde Manger
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Violation:
A tray of assorted sandwiches, which included several egg salad sandwiches, were stored in the walk-in refrigerator with a preparation date of 11 May and a discard date of 17 May. However, the cooling log indicated the boiled eggs and egg salad mixture were prepared on 8 May, which would require a 14 May discard label. A 14 May discard label was immediately placed on the tray of sandwiches.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
18
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Site:
Galley-Walk-in Refrigerator
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Violation:
Three trays of raw breaded turkey cutlets were stored on the top three racks of a moveable storage trolley above several pans of ready-to-eat foods, such as deli ham, onions, green peppers, and mix vegetables.
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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.:
20
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Site:
Galley-Deck 4 Potwash
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Violation:
The bottom of one medium size pot stored on the clean storage rack was heavily pitted, making it no longer easily cleanable.
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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.
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Item No.:
20
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Site:
Buffet-Panorama Starboard Hot Line
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Violation:
Two woven wicker baskets used for bread display were not completely lined with linen napkins, which allowed bread rolls to contact the woven wicker surface.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; 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.
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Item No.:
22
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Site:
Galley-Panorama Warewash
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Violation:
The first two curtains in the rack-type dishwash machine were soiled with food debris on both sides and between the flaps during operation.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The hot water in the sanitizing compartment of the three-compartment sink was measured at 180F, but the temperature gauge displayed a temperature of 165F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
27
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Site:
Bar-Panorama
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Violation:
Water was pooling in the technical compartment under the ice well and liquor rail. It could not be determined if this leak was due to a leak or condensation.
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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.:
30
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Site:
Galley-Steakhouse
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Violation:
The soap in the soap dispenser at the handwash station at the end of the service line by the walk-in refrigerator was heavily diluted, which caused the soap to immediately run off the hands once applied. This area was not in operation during the inspection and the soap was immediately changed.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
37
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Site:
Galley-Deck 4 Warewash
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Violation:
Condensation was accumulating at the top inside of the rack-type glasswash machine at the exit between the final curtain and the exhaust vent. No condensation was observed dripping onto clean glasses during operation.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Panorama Hot Galley
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Violation:
The cleaning locker was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
40
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Site:
Galley-BBQ
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Violation:
The door to the pantry of the BBQ outlet was left open during operation. This outlet was on an open deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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