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Item No.:
02
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Site:
Medical-Close Contacts
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Violation:
For voyages #255 and #256, there was no information that close contacts were followed up for AGE symptoms for 48 hours. Information was available for the current voyage #257 and voyages #254 and earlier. Additionally, a shop staff member had acute gastroenteritis (AGE) symptoms on 16 October. There was no information that her close contact was followed up for AGE symptoms for 48 hours.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
06
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Site:
Potable Water-Potable Water Distribution - Chemical Injection
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Violation:
The potable water distribution halogenation and pH chemical injection dosing points were not located on the delivery line downstream of the potable water pumps. Additionally, the potable water distribution halogenation and pH chemical injection dosing points were not located above the chemical dosing tanks.
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Recommendation:
Install a check valve or nonreturn valve between the distribution halogen and pH pumps and the injection points. In addition, ensure the potable water distribution halogenation and pH chemical injection dosing points are located on the delivery line downstream of the potable water pumps, OR if the injection dosing point is before the potable water pumps, ensure it is located above the chemical dosing tanks.
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Item No.:
08
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Site:
Potable Water-Mineralizer - Striping
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Violation:
The mineralizer backwash potable water lines were striped blue/gray/blue instead of blue/green/blue or just blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Buffet-Deck 16 - Windjammer Starboard/Port Beverage Stations
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Violation:
The hot water dispenser backflow device in the technical compartment was constantly leaking causing water to pool in the compartment.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 - Beach Pool
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Violation:
The water level around the tub area of the beach pool was filled to the skim gutter level; however, in the entire beach level area, which was approximately half the surface area of the pool, the water level was insufficient and did not reach the skim gutter level. The ship provided plans to improve skimming of this areal during dry dock in March 2023.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
16
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Site:
Buffet-Dog House
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Violation:
The potato salad and coleslaw were out on time control for service at 1108, but the time control label for the products stated 1115 to 1515. Staff removed both containers and disposed of the food.
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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 is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
20
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Site:
Galley-Deck 6 - 150 Central Park
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Violation:
The cutting boards were heavily scored and discolored. Cutting boards were removed immediately.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Buffet-Deck 16 - Windjammer All Beverage Stations
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Violation:
3 of the movable coffee dispensers had slotted fasteners in the splash zone.
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Recommendation:
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.:
20
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Site:
Galley-Deck 5 - Room Service Coffee Station
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Violation:
Two juice machines were each missing one fastener near the dispensing nozzle in the food-splash area.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Deck 16 - Windjammer Starboard Beverage Stations
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Violation:
The left most undercounter technical compartment would not close properly.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Hooked
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Violation:
A fixed coffee machine in the galley bar storage area had cables draped on the counter impeding cleaning.
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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.:
22
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Site:
Galley-Deck 6 - 150 Central Park
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Violation:
The active hood type dishwasher had pieces of white debris blocking one of the final rinse spray nozzles on the upper spray arm. The debris was removed before the end of the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 6 - Jamie?s Italian
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Violation:
The active hood type dishwasher had pieces of white debris blocking one of the final rinse spray nozzles on the upper spray arm. The debris was removed before the end of the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 6 - Johnny Rockets
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Violation:
The active hood type dishwasher had pieces of white debris blocking one of the final rinse spray nozzles on the upper spray arm. The debris was removed before the end of the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 5 - Warewashing
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Violation:
The second wash tank to the flight-type conveyer dishwash machine did not reach the minimum 160F as indicated on the data plate. Ship technical team responded to adjust the machine to 162F before the inspector left the area.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
24
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Site:
Galley-
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Violation:
Buckets of sanitizing solution measured greater than 200 ppm chlorine. The large sanitizing filling container also measured greater than 200 ppm. Crew added nearly four gallons of water to the large container to lower the chlorine concentration to be 50-200 ppm.
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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).
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Item No.:
25
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Site:
Galley-Deck 5 - Cold Galley
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Violation:
A damp wiping cloth was sitting at the bottom of an empty grey bucket as part of the portable three-bucket system.
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Recommendation:
Restrict wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Buffet-
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Violation:
One long brown hair was on the underside of a stack of clean plates out for crew self-service. The plates were immediately removed to be washed and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Windjammer Starboard
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Violation:
Two plates out for passenger use near the waffle topping station were soiled with a yellow substance along the edge and food contact surface of the plate. The area was in the process of closing and staff removed the stack of plates for cleaning.
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Recommendation:
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:
Galley-Deck 4 - Roast Station
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Violation:
The salamander oven had several chunks of charred food debris accumulated on the bottom nonfood contact surface. These were immediately removed.
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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-Windjammer Potwash
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Violation:
The metal piece at the end of the hood type potwash machine's drain line was on its side, preventing a proper air-break. Staff extended the hose to place the metal piece upright as designed.
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Recommendation:
Ensure all drain lines from warewashing sinks or machines drain through an air gap or air-break to a drain or scupper.
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Item No.:
29
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Site:
Galley-Johnny Rockets
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Violation:
The handwashing sink's water temperature was measured at 124F, exceeding the maximum of 120F. The handwashing sink had an electronic sensor, and the temperature could not be adjusted by the user. Staff adjusted the temperature immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
33
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Site:
Buffet-Deck 16 - Windjammer Starboard/Port Beverage Stations
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Violation:
The hot water dispenser backflow device in the technical compartment was constantly leaking causing water to pool in the compartment.
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Recommendation:
Ensure decks, bulkheads, and deckheads areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4 - Roast Station
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Violation:
There were two significantly damaged deck tiles. The deck was clean.
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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.:
36
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Site:
Galley-Chop's Grill Show Galley
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Violation:
Two light bulb's shatter resistant coating was melted on over 1/3 of the light bulb. Staff replaced the light bulbs.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
44
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Site:
Recreational Water Facilities-Baby-Only Water Facility
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Violation:
The water depth in the baby-only water facility ranged from 2 to 4 inches, instead of the required 2 inches written in the variance.
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Recommendation:
Ensure the depth of water in the baby pool does not exceed your variance limit.
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