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Item No.:
*
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Site:
*General Comment-Loss of Main Power - All Non-Emergency Power Sources
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Violation:
Upon boarding the ship, the inspectors observed flickering of lights and a loss of main power. Emergency lighting then illuminated a couple of seconds later. Staff stated that this was not an usual occurrence and that they were looking into the issue. The lights flickered on and off a couple more times leaving the ship without main power for approximately three hours. This resulted in loss of all mechanical dishwash machines, pot wash machines, glass washers, steam heating, chlorine injection for potable water, hand wash sinks and a number of other electrical equipment excluding the walk in refrigeration and freezers. During the inspection power was restored and systems started to normalize.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During the 19-24 June voyage, a passenger reported to medical after experiencing 5 episodes of diarrhea. Anti-diarrheal medication was dispensed and the underlying illness column stated 'nil of note,' but this passenger was marked as nonreportable. The review of the passenger's medical log showed the passenger stated these symptoms were normal after heavy drinking, but this information was not included on the underlying illness column.
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Recommendation:
Ensure the underlying illness information is recorded in the underlying illness column on the AGE log.
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Item No.:
09
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Site:
Recreational Water Facilities-Forward Pool
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Violation:
The inspector took 3 separate samples from different areas of the pool and had free chlorine values of 7.19 ppm, 7.77 ppm, and 7.87 ppm. The ship's crew took 5 separate samples from 3 different areas of the pool and had free chlorine values of 3.93 ppm, 4.99 ppm, 6.14 ppm, 5.87 ppm, and 5.87 ppm. The pool was open during the inspection and immediately closed.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Pool Room
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Violation:
The digital analyzer for the forward pool had a free chlorine reading of 4.32 ppm when the inspector and crew sampled. When measured, the inspector had a free chlorine value of 6.62 ppm and the crew had a free chlorine value of 5.43 ppm. The pool was open during the inspection and was immediately closed. The analyzer was immediately recalibrated.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Pools and Whirlpool Spas.
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Violation:
Records indicated that hair and lint strainers were cleaned and disinfected on January 5, 2017, and then next cleaned and disinfected on January 13, 2017. Records indicated that hair and lint strainers were cleaned and disinfected on February 10, 2017 and then again on February 19, 2017.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
13
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Site:
Food Service General-Condensation
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Violation:
Due to the lack of ventilation on the ship from the power outage, condensation was significantly accumulating on multiple deckheads and bulkheads in the galleys. Staff did not start wiping the condensation until it was mentioned by the inspector.
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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.:
19
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Site:
Galley-Walk-in Refrigerator 27
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Violation:
Water was dripping and accumulating on the empty storage tray on the top rack of two moveable storage trollies that contain milk and yogurt containers. The water was dripping from the stainless steel piping on top of two moveable trollies due to condensation. The trays were immediately replace and no food was impacted.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Galley-Guy's Burger Joint Brew Station
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Violation:
An undercounter cabinet door was detached on the far left counter. The door was resting directly on the deck. This area was not in service during the inspection. Staff repaired this right away.
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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.:
22
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Site:
Galley-Glasswash
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Violation:
The glasswash machine in this area was not in working order.
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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.:
27
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Site:
Galley-Glasswash Clean Dish Exit
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Violation:
A piece of food debris (grapefruit) was on the surface of the clean glasswash exit counter. Staff removed this right away. It was not in direct contact with the two racks of previously cleaned dishes.
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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:
Galley-Clean Dish Storage/Precheck Dish Storage
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Violation:
There were between 15 to 20 stacks of previously cleaned plates and bowls in this area stored upright and uncovered. Staff reported that this was the precheck area not the clean storage, however no one was observed in the area checking the dishes.
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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.:
29
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Site:
Galley-Handwash Sinks
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Violation:
The temperature of four handwash sinks in this area were measured by the inspector between 84-95°F. This appeared to be a result of the loss of main power incident.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
30
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Site:
Galley-Crew Toilet
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Violation:
The crew toilet was not operational during the inspection and when the area was in-use.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Galley-Crew Toilet
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Violation:
The toilet room door was not self-closing.
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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.:
32
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Site:
Galley-Cantina Kitchen
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Violation:
A large garbage receptacle containing discarded breakfast foods was left uncovered in this area. No one was actively discarding food or working in this area.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Preparation Room-Walk-in Refrigerator 17
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Violation:
A significant amount of water was pooled on the deck under the condenser unit and nearby storage shelves. However, no active leaks were observed during the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Warewash
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Violation:
The deck tiles between the dishwash machine and the glasswash machine were damaged and had standing water. When stepped on, water would seep and bubble out from the tiles.
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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.:
34
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Site:
Galley-Port Aft Warewash
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Violation:
Water was dripping from the drain of the handwash sink on the clean end of the warewash machines.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Walk-in Refrigerator
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Violation:
Water was dripping and accumulating on the empty storage tray on the top rack of two moveable storage trollies that contained milk and yogurt containers. The water was dripping from the stainless steel piping on top of two moveable trollies due to condensation.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Potwash Sanitizing Compartment
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Violation:
There was an active drip from the condensation on the deckhead above the three compartment sink the lido galley. This was observed dripping directly into the sanitizing solution in the third compartment on several occasions during the inspection. Staff were recommended to use other means of sanitation until the condensation dissipated.
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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.:
37
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Site:
Galley-Blue Iguana
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Violation:
There was an excessive amount of condensation in this area. The convection oven was in use and condensation on the hood above was dripping onto the deck. Staff reported that the exhaust was not working due to the main power loss. Staff began manually removing the condensation with a wipe.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Deckhead Near Clean Dish Storage
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Violation:
There was an active leak due to condensation coming from a seam in the deckhead located between the glass wash and clean dish/precheck storage area. No clean dishes were impacted.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Walk-in Refrigerator 27
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Violation:
Water was dripping and accumulating on the empty storage tray on the top rack of two moveable storage trollies that contained milk and yogurt containers. The water was dripping from the stainless steel piping on top of two moveable trollies due to condensation. The trays were immediately replaced and no food was impacted.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
There were a total of 8 flies observed during the course of the inspection. Live houseflies were noted in the following areas; lido buffet near the service line, starboard side of lido buffet line near galley door, center galley, and crew dishwash. Fruit flies were observed in the following areas: lido dishwash, Guy's Burger Joint Brew Station, center galley, and the lido galley near a garbage can.
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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.:
43
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Site:
Ventilation-AC Room 7.9
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Violation:
The water drop eliminators inside AC Unit 7.9.2 were heavily soiled with debris, especially on the lower half of each eliminator. Two small piles of orange debris were observed in the condensation collection pan of AC Unit 7.9.1.
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Recommendation:
Keep air handling units clean. Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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