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Item No.:
*
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Site:
Medical-Medical Record Review
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Violation:
During the 09 July to16 July voyage, an ill crew member's 72 hour history was not accurately completed. The history noted that the day of onset of illness, the ill crew member visited the crew mess, when in fact they were in isolation.
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Recommendation:
Ensure the accuracy of these documents for tracking purposes and disease prevention.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
There was no AGE log for the voyages from 06 Aug to 13 August and 30 July to 06 August. Staff stated that they were not keeping this AGE log because on 23 July, they began using a new electronic medical recording system which did not automatically generate the log like the former system did. Staff stated they were unaware they needed ton continue keeping an AGE log.The inspector was able to extract AGE information for recent voyages by reviewing patient charts during the inspection.
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Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
During the voyage from 30 July to 06 Aug, A discrepancy was noted which involved symptom onset time for one AGE case differing in one area of the electronic record from onset time recorded in another part of the record. Staff stated that they were aware of the issue but could not manually change the incorrect entry in the electronic charting system. No other record was present to document this discrepancy or to correct it.
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Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff. Ensure records are accurate and clear.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
A discrepancy was noted during the voyage from 23 July to 30 July involving the previously used electronic medical system and the new electronic medical system. An AGE case noted that symptoms were 'not above normal' for the individual (previous system) but in the new system it was reported as 'above normal'. It was unclear which system had the correct information.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]). Enusre records are accurate and consistant.
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Item No.:
08
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Site:
Galley-Center Galley
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Violation:
Water was constantly dripping from the relief vent on the reduced pressure backflow assembly installed on the supply for the hood cleaning system.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The inspector's three measured values for pH were 8.29, greater than 8.4, and another reading of greater than 8.4 (the water test kit used by the inspector did not measure pH values above 8.40 and the result was displayed as >8.40). Crew members took one reading, which was greater than 8.4. The pool was open during the inspection and then immediately closed. The alarm was not sounding because the analyzer was within range.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool Analyzer
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Violation:
The analyzer in the pool room was reading a pH value of 7.54. The inspector's measured pH values at the analyzer were 7.94 and 8.01. The crew member's measured pH values were 7.8, 7.71, and 7.75. The alarm was not sounding because the analyzer was within range.
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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-Record Review
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Violation:
The hair and lint strainer and housing disinfection records showed cleaning, rinsing, and disinfection dates of June 1, June 9, June 17, and June 25.
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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:
Galley-Flight Type Warewash Machine
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Violation:
Approximately three stacks of plastic tubs with lids were stored up against this machine. Staff reported the bins are not washed in this machine but are temporarily stored here due to there being no more storage area available at the potwash. Staff were asked if there were other areas which the pots and dishes could be sent to be cleaned and they stated that crew were shoreside and were not back to their shift yet to start processing dishes. They also stated that the soiled items could be sent to the lido or crew galley.
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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.:
13
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Site:
Galley-Warewash Area
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Violation:
There was an excessive amount of soiled dishes, utensils pots and pans and other items stacked throughout the potwash and warewash areas. In the warewash area where the glasswash, rack type and flight type machines were, there were no crew working. Staff stated that the crew were shoreside and were not on this shift yet.
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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.:
15
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Site:
Provisions-Frozen Fish Freezer
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|
Violation:
Two boxes of tilapia a the bottom of a palet which was provisioned the day of the inspection, were crushed. The boxes were broken open and the food product appeared to be damaged. Staff stated they assess the provisions later and remove any items that are damaged and that these would be removed or discarded.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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|
Site:
Buffet-Bonsai
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|
Violation:
No time control plan was posted in the area for the jugs of milk and cream which were time control items on the buffet table. Staff stated these jugs were filled from the lido galley and followed the same time control plan which was posted there.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Guy's Burger Joint Toppings Bar
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|
Violation:
The pans of cut tomatoes, cut lettuce, cooked mushrooms, and sauted onions on time control on the toppings bar were not marked with a 4-hour discard label. This operation was open for longer than 4 hours.
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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.:
18
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|
Site:
Galley-Deli Pantry
|
|
Violation:
A small hotel pan of cold smoked salmon was stored on the top shelf above ready-to-eat foods, such as cheddar cheese and red and green peppers, inside undercounter refrigerator 4811.092.611.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Galley-Cold Galley Walk In Refrigerator
|
|
Violation:
A pan of raw, breaded chicken breast filets were stored directly above a pan of raw, breaded shrimp. Staff corrected this right away.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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|
Site:
Buffet-Bonsai
|
|
Violation:
During disembarkation a self-service buffet table was set up in the dining area for disembarking passengers. The tray of Danishes and the dispensing tong on the table were not covered or protected under a sneeze shield. Additionally, the small plates on the table were not covered, inverted, or located under a sneeze shield.
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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.
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Item No.:
20
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|
Site:
Galley-Salad Bar Pantry
|
|
Violation:
The dispensing tubes on the bulk milk and creamer units were longer than one inch.
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Recommendation:
In equipment that dispenses liquid food or ice in unpackaged form, ensure: (1) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the food is designed in a manner so that drips from condensation and splash are diverted from the opening of the container receiving the food. (2) The delivery tube, chute, and orifice are protected from manual contact. (3) The delivery tube or chute and orifice of equipment used to vend liquid food or ice in unpackaged form to self-service consumers is designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the equipment is located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants present in the environment, or if it is available for self service during hours when it is not under the full-time supervision of a food employee. (4) The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment is designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
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Item No.:
21
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Site:
Galley-Portside Cold Galley
|
|
Violation:
A newly purchased meat slicer stored on the counter in this area had a slotted screw on the front facing panel located near the lift lever. Staff corrected this right away by replacing the screw with a flat one.
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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:
Galley-Buffet Preparation Counter
|
|
Violation:
Two screws on the handle of the meat slicer were not tightened leaving an opening around the screw which is difficult to clean. There was no food debris under the screws. The slicer did have food debris inside the screw fittings where the slide affixes to the main piece of equipment. This unit was not in use and was previously cleaned.
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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:
Pantry-Red Frog Pub
|
|
Violation:
Twelve wooden individual snack bowls, which were not durable or easily cleanable, were found by the dishwash machine in the pantry. Staff stated these bowls were used for bar snacks, such as peanuts and pretzels.
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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.
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Item No.:
21
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Site:
Galley-Beverage Station
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|
Violation:
There was an opening in the stainless steel counter top where a hose running from the bottom of the the juice machine entered the technical space below. Additionally, a metal fitting in the opening was loose, preventing the area from being easily cleanable. The area was not soiled. Staff corrected this right away.
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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:
Galley-Prep Station
|
|
Violation:
A previously cleaned meat slicer stored on the preparation counter in this area was missing a screw on the plastic guide handle. The missing screw left an opening which is not easily cleanable. The opening showed no accumulation of debris. Staff corrected this immediately by replacing the screw.
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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:
Galley-Portside Beverage Station
|
|
Violation:
The coating/paint on the front plastic panel of the coffee machine in this area was peeling and chipping which made the surface difficult to clean.
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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-Conveyor Potwash
|
|
Violation:
The potwash machine in this area had reportedly been out of service since1006 on the day of inspection. In this area, there was a large accumulation of soiled pans, pots, lexan bins and other large cookware which were stored on the dirty end of the three compartment sink and around the counter,These items were stacked high and were excessive. The three compartment sink was in operation at the time of the inspection but was overwhelmed with the volume of soiled dishes.The galley was not in operation during the time of 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-Warewash Area
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|
Violation:
There was an excessive amount of soiled dishes, utensils and other items stored in this area.The stacks of soiled items extended out past the designated storage areas at each unit (glass wash, conveyor, flight type and rack type). No crew were present during the time of inspection and the galley was not in operation during the time of inspection.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Warewash Area
|
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Violation:
During the inspection, staff stated that the flight type wash machine was out of order due to low final rinse pressure. A work order was posted on the outside of the unit. The unit was repaired and crew began putting dishes through. The inspector requested to first confirm temperature of the wash, and final rinse to ensure the appropriate temperatures are being reached.
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Recommendation:
Ensure pressure measuring devices that display pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pound per square inch or 0.07 bar) or smaller and are accurate to within 14 kilopascals (within 2 pounds per square inch or within 0.14 bar) in the 100-170 kilopascals (15-25 pounds per square inch or 1.03-1.72 bars) range.
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Item No.:
22
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Site:
Galley-Warewash
|
|
Violation:
The final rinse spray pattern in the flight-type dishwash machine was observed to be briefly inconsistent during the inspection. Twice during operation the final rinse was observed to slow to a trickle of water for about five seconds and then return to normal flow. This event was observed twice in approximately 15 minutes.
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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:
Bar-Red Frog Pub
|
|
Violation:
The chlorine concentration in the sanitizing bucket tested higher than 200 ppm when the inspector tested the solution. A new sanitizing solution was made immediately.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
|
|
Site:
Buffet-Lido Deli
|
|
Violation:
The previously cleaned deli slicer had a slight accumulation of food debris on the bottom of the backplate.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Buffet-Lido Deli
|
|
Violation:
The underside of the heaters above the hot tops on the buffet line were heavily soiled with food debris.
|
|
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
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The gaskets on the undercounter refrigerator (just outside of the changing room) were soiled with black debris. The gaskets were immediately cleaned.
|
|
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
|
|
Site:
Bar-Blue Iguana Bar
|
|
Violation:
The bottom of the soda dispensing cabinet was soiled with soda syrup.
|
|
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
|
|
Site:
Housekeeping-Deck 8 Forward Crew Elevators
|
|
Violation:
A box with single-service coffee cups was stored directly on the deck in the storage locker 8.6.10. These were immediately removed.
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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.
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Item No.:
33
|
|
Site:
Housekeeping-Deck 8 Forward Crew Elevators
|
|
Violation:
A box of single-service coffee cups was stored on the deck in locker 8.6.10, The locker was not constructed for food equipment storage. The bulkheads were a soft material and the deckhead was open with exposed pipes and wiring. Also, the deck/bulkhead juncture around the room was not coved. These items were immediately removed.
|
|
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:
Galley-Warewash
|
|
Violation:
Water was accumulated inside the light cover located above the clean sorting table. No water was observed dripping onto equipment stored below.
|
|
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
|
|
Site:
Buffet-Bonsai
|
|
Violation:
The deck/bulkhead juncture behind the buffet table was not coved.
|
|
Recommendation:
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.:
33
|
|
Site:
Galley-Warewash
|
|
Violation:
A bulkhead seam to the right of the handwash station at the soiled items drop-off was loose which created a difficult to clean gap.
|
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Recommendation:
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:
Preparation Room-Meat Preparation Room
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Violation:
There was a square shaped hole in the deckhead above the preparation counter which was exposing piping and wiring. Staff stated that this was cut for access for maintenance and repairs and had been left open since 11 August. Additionally, there were four fruit flies flying out of the opening.
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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:
Provisions-Poultry Thaw Refrigerator
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Violation:
There was a large accumulation of ice around the freezer door. The ice accumulation extended out on the deck, bulkhead and deckhead of the refrigerator.
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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-Beverage Station
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Violation:
The coving at the deck and bulkhead juncture located between the ice cream machine and the counter top water/ice dispenser was badly chipped and missing grout.
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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.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Broken deck tiles and missing and recessed grouting was noted in several areas during the inspection Specific areas include throughout lido galley, especially the center galley in front of the soup kettle, crew mess, staff mess, crew galley, and main galley. This was noted on the previous inspection report and although the ship had a plan in place to fix the decks and had corrected some areas since the last inspection, there was still significant damage.
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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.:
39
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Site:
Preparation Room-Meat Preparation Room
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Violation:
There was a square shaped hole in the deckhead above the preparation counter which was exposing piping and wiring. Staff stated that this was cut for maintenance and repairs and had been left open since 11 August. Additionally, there were four fruit flies flying out of the opening.
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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-Red Frog Pub Air Handling Room
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Violation:
Air handling units 62-02-5 and 63-02-5 were heavily soiled with a significant amount of black soil, especially around and on the water drip eliminators. Also, the condensation collection pans for these units and 61-02-5 were not easily accessible for inspection and did not have sight windows installed.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical. 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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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
There was no AGE log for the voyages from 06 August to13 August and 30 July to 06 August. Staff stated that they were not keeping this AGE log because on 23 July, they began using a new electronic medical recording system which did not automatically generate the log like the former system did. Staff stated they were unaware they needed ton continue keeping an AGE log.The inspector was able to extract AGE information for recent voyages by reviewing patient charts during the inspection.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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