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Item No.:
*
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Site:
Recreational Water Facilities-Neptune Pool
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Violation:
The sign for the pool was not located at the pool entrance. It was also not legible.
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Recommendation:
Ensure the signage is at the entrance and is legible so that the public health information is conveyed.
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Item No.:
06
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Site:
Potable Water-Distant Point Chart
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Violation:
On multiple occasions, the distant point chart was in place for 25-hours. Staff stated that this was due to time zone changes.
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Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
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Item No.:
08
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Site:
Potable Water-Bunkering Hoses
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Violation:
Four potable water bunkering hoses were in disrepair. For all hoses noted, the outer rubber cover was eroded, and the inside fabric netting was frayed. The hoses were discarded immediately. The hoses were not in use at the time of the inspection.
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Recommendation:
Ensure other equipment and tools used in the bunkering of potable water are constructed of safe, easily cleanable materials, dedicated solely for potable water use, and maintained in good repair.
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Item No.:
08
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Site:
Potable Water-Ventilation
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Violation:
The inspector observed a portable high pressure washing unit which included two hose attachments, one which was affixed with a backflow prevention device. Staff stated the backflow prevention device was installed on the hose so as to make it mobile for easy use and that it is only temporarily connected.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP. Ensure the potable water distribution system is maintained free of cross-connections.
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Item No.:
08
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Site:
Preparation Room-Potato Peeler
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Violation:
There was a direct connected water line feeding into the hopper part of the unit which did not have a backflow prevention device installed on it. Staff began disinfecting a backflow prevention device to install right away.
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Recommendation:
Provide backflow prevention devices on all fixtures using potable water and that have submerged inlets.
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Item No.:
10
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Site:
Recreational Water Facilities-Neptune Pool
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Violation:
The depth markers outside the pool were difficult to locate and read. Additionally, the depth marker inside the pool area was worn off and not legible.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
15
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Site:
Galley-Deck 14 Lido Walk in Refrigerator #14637
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Violation:
There were two containers of white dressing mixture in closed, sealed containers that did not have labels. The products were identified as ranch dressing but were not labeled otherwise. Staff placed a written label on the lids. The missing label appeared to have occurred at the manufacturer's level.
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Recommendation:
Obtain food from sources that comply with applicable local, state, federal, or country of origin's statutes, regulations, and ordinances.
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Item No.:
16
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Site:
Buffet-Deck 15 Horizon Court Starboard Side
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Violation:
There was no consumer advisory placard/signage on the buffet line for the cold smoked salmon. Staff stated this was misplaced during service. The advisory placard was located and placed back onto the buffet line right away.
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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 or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Medical-Water Storage Cabinet
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Violation:
Four cases of water were stored on the deck in a storage cabinet. Remediation began immediately.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Bar-Good Spirits at Sea
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Violation:
There were two undercounter cabinets at the back bar of the coffee service side of the area, which had packaged food items stored beneath drain lines. Staff removed the items right away.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Galley-Deck 5 Officer Mess Pantry
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Violation:
The coffee machine had one smooth fastener that was loose creating a small gap in the food splash zone. Staff immediately corrected this issue.
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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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 5 Beverage Station
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Violation:
Beverage equipment hoses were draped down and in contact with the counter surface. This made it difficult to clean properly around and under the beverage machine. This was corrected immediately with the hoses lifted up and secured.
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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. Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Buffet-Deck 15 Horizon Court Portside
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Violation:
The 'time control' label for the carving station was peeling and difficult to clean. This was removed right away and replaced with a new label.
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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-Deck 6 Soup Station Hot Galley
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Violation:
There was one tilting pan faucet which had chipped black paint. The faucet was difficult to clean and could possibly flake paint into the food in the tilting kettle. There was no food cooking in the kettle during the inspection.
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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-Bridge Coffee Machine
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Violation:
The coffee machine located in the pantry rested 2 inches from the countertop. Technically this machine was removable; however, the machine was very large and placed in a small area making the machine non-movable for cleaning purposes.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
22
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Site:
Galley-Deck 6 Potwash
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Violation:
The final rinse gauge on the hood-type potwash machine was not calibrated with the internal, manual temperatures measured during the inspection. The inspector and crew member used thermolabels on the manifold which indicated that it was reaching 180F. The crew member also used a tip-sensitive thermometer to measure the surface temperature during the final rinse and this reached 166F but the gauge was reading between 140F and 160F. The crew member in charge of warewashing presented the inspector with a work order to calibrate or replace the gauge.
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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:
Buffet-Deck 15 Horizon Court Starboard Side
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Violation:
The hood type potwash machine had a broken thermostat for one week. Staff stated this was to be delivered the day of inspection and repairs would be made as soon as possible.
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Recommendation:
Ensure warewashing machines that provide a fresh hot water sanitizing rinse are equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, ensure the device is mounted in a 6.4-millimeter (1/4-inch) iron pipe size (IPS) valve.
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Item No.:
22
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Site:
Galley-Deck 5 Officer Mess Pantry
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Violation:
In the undercounter glasswashing machine, piece of food debris was lodged in a spray nozzle. This was immediately removed, and staff indicated the unit would be cleaned before use.
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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.:
26
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Site:
Bar-Mix
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Violation:
There was one previously-cleaned glass which had red, waxy residue resembling lipstick along the lip edge. Staff sent this to be cleaned right away.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Pantry-Medical
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Violation:
Food debris was resting on the top shelf of the food storage cabinet. No food was stored at the time of the inspection. Cleaning began immediately.
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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:
Bar-Good Spirits at Sea
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Violation:
There was no coving at the bar's waiter pick up area.
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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.:
39
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Site:
Buffet-Deck 15 Horizon Court Portside
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Violation:
There was one fruit fly and one house fly in this area.
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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.:
41
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Site:
Housekeeping-OPRP
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Violation:
The written OPRP lacked ship specific procedures for Levels 1 and 2 response. The written OPRP did have specific procedures for Level 3 response. The corporate policy and procedures indicated to have ship specific outbreak turnaround plan on the ship local drive.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
44
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Site:
Potable Water-Bunkering Water Process
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Violation:
The inspector asked several questions about the bunkering process and staff was unable to answer the questions according to VSP manual. Halogen residuals, pH requirements and the time allotted for the shoreside residual levels to meet the VSP standard range of 2-5 ppm were not fully understood by staff. Teaching began immediately.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 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 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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