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Item No.:
02
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Site:
Medical-
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Violation:
A shipping container that meets the latest shipping requirements of the International Air Transport Association and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher) was not available; the appropriate labels and markings required for shipping Biological Substances, Category B shipments were also not available.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2011 Operations Manual.)
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Item No.:
03
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Site:
Potable Water-Production Log
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Violation:
On the April 8-9 log, no pH or halogen residual values were recorded between 2000 and 0200. It was unknown if the pH was below 7.8 or the free halogen residual was above 2.0 ppm since records were not available to verify this.
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Recommendation:
Adjust the pH so it does not exceed 7.8. Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production.
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Item No.:
08
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Site:
Potable Water-Engine Room Compartment 14 Fwd
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Violation:
Dripping was observed from the vent of the reduced pressure backflow preventer between the potable water system and technical water tank supply line.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-O'Sheehans - Walk-In Refrigerator
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Violation:
A container of mayonnaise, a container of low-fat yogurt, and a container of sour cream were opened and not labeled with 7-day discard dates.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Galley-O'Sheehans - Walk In Refrigerator
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Violation:
A container of mayonnaise had a spoon inside, which had a handle in contact with the food.
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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.:
19
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Site:
Provisions-Ajdacent to Food Elevators
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Violation:
At least 10 boxes of water were stored on the deck.
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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.:
19
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Site:
Buffet-Garden Buffet - Service Line
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Violation:
A pair of plastic tongs on the cold desert service line were directly in contact with the storage well. The surface was a non-food contact surface, which had an accumulation of condensation. Staff removed the tongs right away.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
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Item No.:
20
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Site:
Buffet-Garden Buffet - Ice Cream Station
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Violation:
The coating on the metal ice cream scoop stored in the dipper well was degraded. The inspector was able to remove some of the coating with finger. These were removed right away.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Garden Buffet - Hot Galley
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Violation:
Recessed sealant was near the adjustment knob, creating a difficult to clean space, on the slicer.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Garden Cafe - Drink/Condiment Station
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Violation:
The sliding wooden doors, behind the drink storage, were chipping and had recessed sealant around the edges.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-O'Sheehans - Dishwash
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Violation:
This unit was actively leaking onto the deck from the bottom of the unit below the manifold. A leak on this same machine, near the wash cycle, was noted on the last report. Staff worked to repair this during the inspection.
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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-Rack-Type Dishwash Machine
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Violation:
One of the nozzles on the final rinse was blocked. Staff corrected this during the inspection.
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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:
Buffet-Garden Cafe - Drink/Condiment Station
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Violation:
The exterior of the supply and drain lines leading from both coffee machines in this area were heavily soiled with more than a day's accumulation of debris.
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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:
Galley-Garden Buffet - Hot Galley
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Violation:
Two combination ovens were soiled with food debris and juices below and behind the oven, which were beyond a day's accumulation.
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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:
Galley-Garden Buffet - Hot Galley
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Violation:
The previously cleaned meat slicer, stored across from the grill on the preparation table, was lightly soiled on the non-food contact surface. Additionally, food debris was on the recessed sealant near the adjustment knob.
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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.:
33
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Site:
Food Service General-Broken Tiles
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Violation:
In multiple food service areas, broken tiles were noted on the decks and grout was recessed and chipped. This was noted on the previous report. Staff showed the inspector a work order to show this was an ongoing project and several areas had been repaired since the previous inspection.
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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
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Site:
Galley-Dishwash Area
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Violation:
Multiple deck tiles in this area were retaining water beneath them. When stepped on, bubbles surfaced around the edges and adjacent grout.
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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.
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Item No.:
35
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Site:
Galley-O'Sheehans - Dishwash
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Violation:
This unit was actively leaking onto the deck from the bottom of the unit below the manifold, causing water to pool on the deck and was not directed to a drain.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The rat guards did not fully protect the mooring lines.
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Recommendation:
Protect entry points where pests may enter the food areas.
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