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Item No.:
33
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Site:
Galley-Deck 5: Pastry
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Violation:
The deck grouting was recessed throughout the area.
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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.:
37
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Site:
Galley-Deck 5: Flight-Type Dishwashing machine
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Violation:
The ventilation above the soiled side of the dishwashing machine was insufficient. Condensate dripped consistently from the deckhead.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
18
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Site:
Galley-Deck 8: Cagney's Starboard Galley
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Violation:
Five trays of raw crab were stored above watercress and onion. The crab was moved below the watercress and onion.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
27
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Site:
Galley-Deck 15: Hot Preparation Galley
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Violation:
Dried food debris was on the bottom of a previously cleaned and sanitized bowl stored on the clean storage rack.
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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.:
24
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Site:
Galley-Deck 16: Flight Type Dishwash Machine
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Violation:
When isolating the final sanitizing rinse, the plate surface temperature did not reach a minimum of 160F. Using a thermocouple, the maximum temperature measured at plate surface was 156F. The second measurement reached 143F. When testing the manifold, the maximum temperature measured was 143F. The area was in operation at the time of the inspection. The dishwashing machine was retested prior to the end of the inspection, and the temperatures were measured in the appropriate range.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
33
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Site:
Galley-Deck 16: Garden Cafe Main Line
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Violation:
The deck grouting was in disrepair.
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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.:
20
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Site:
Bar-Deck 17: American Diner
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Violation:
Liquid ice cream mix leaked out of the bottom of the ice cream machine.
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Recommendation:
Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
16
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Site:
Bar-Deck 17: American Diner
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Violation:
It was unclear if a can of whipped topping was under time control or temperature control. When the inspection team first entered the area, the can was on a time control counter, but it did not have a time control label. The can was then found in a refrigerator, but it did not have a 7-day discard label. When asked, the crew member working in the area first said it was on time control. Then the crew member said it was on temperature control. The can was discarded.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
Ensure refrigerated, ready-to-eat, TCS/PHF: (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 package opening is counted as day 1.
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Item No.:
33
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Site:
Galley-Deck 5: Flight-Type Dishwashing machine
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Violation:
Condensate dripped consistently from the deckhead above the soiled side of the dishwashing machine.
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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.:
39
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Site:
Galley-Deck 8: Palamar
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Violation:
One fruit fly was at the entrance to the galley.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
22
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Site:
Galley-Deck 15: Hood-type Potwashing Machine
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Violation:
The hood-type potwashing machine was out of order.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (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-Deck 15: Three-Compartment Sink
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Violation:
The temperature gauge on the 3-compartment sink was clouded by water and could not be read.
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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; (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.:
16
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Site:
Galley-Deck 15: Walk-in Cooler
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Violation:
A pan of mushroom quesadillas was not properly labeled with the date of the first prepared time/temperature control for safety/potentially hazardous food ingredient. The pan of quesadillas was marked with a preparation date of 13 February; however, the crew member stated the mushrooms in the quesadillas were prepared on 12 February. The quesadillas were re-marked with the correct preparation and discard dates.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (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 package opening is counted as day 1.
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Item No.:
21
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Site:
Galley-Deck 15: Hot Preparation Galley
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Violation:
Two bowls with chipped edges on the non-food contact area were stored in the clean storage rack.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are 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 16: Flight Type Dishwash Machine
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Violation:
The dishwashing machine was out of order since the day before the inspection. Staff stated they would be able to fix it the day after 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; (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.:
19
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Site:
Other-Deck 4 - Starboard Midship Zone 3 Loading Area
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Violation:
A food trolley with water, juice, coffee, creamer, soiled single use cups, and an open box of donuts on the top was stored in the corner of the loading area. The cargo door was open, and the trolley was beside a large wooden box.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units. 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; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Covers
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Violation:
For each of the four pools, documentation from the manufacturer confirming compliance with antientrapment covers was not available. Additionally, the covers were not stamped with the required information.
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Recommendation:
Ensure the testing of manufactured drain covers is done by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover or provide documentation from the manufacturer confirming compliance with these requirements: (1) Certification standard and year; (2) Type of drain use (single or multiple); (3) Maximum flow rate (in gallons or liters per minute) [or according to current VGBA]; (4) Type of fitting (suction outlet); (5) Life expectancy of cover; (6) Mounting orientation (wall, floor, or both); (7) Manufacturer?s name or trademark; (8) Model designation.
Ensure the design of field fabricated ASME compliant drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF.
Provide a letter from the shipyard for each field fabricated ASME compliant drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool Spa Dk FZ3 S/S F
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Violation:
The crew's measurements for the pH of the whirlpool spa were 7.87 and 8.08 (average 7.97). The inspector's measurements for the pH of the whirlpool spa were 8.07 and 8.4 (average 8.20). Samples were taken from various areas to ensure a representative average. The pH exceeded the maximum allowable level of 7.8 and the pool was closed after the readings were taken. The analyzer's alarm was going off when the team visited the RWF equipment room as the reading was 7.79 (the upper alarm threshold was set below 7.79). The crew's measurement at the analyzer was 8.17 and the inspector's was 8.38.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Dk FZ3 S/S F
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Violation:
The crew's measurements for the pH of the whirlpool spa were 7.87 and 8.08 (average 7.97). The inspector's measurements for the pH of the whirlpool spa were 8.07 and 8.4 (average 8.20). Samples were taken from various areas to ensure a representative average. The pH exceeded the maximum allowable level of 7.8 and the pool was closed after the readings were taken. The analyzer's alarm was going off when the team visited the RWF equipment room as the reading was 7.79 (the upper alarm threshold was set below 7.79). The crew's measurement at the analyzer was 8.17 and the inspector's was 8.38.
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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 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations.
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Item No.:
09
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Site:
Recreational Water Facilities-Infinity Pool Spice H20
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Violation:
The crew's measurements for the pH of the pool were 7.99, 7.92, and 7.96 (average 7.96). The inspector's measurements for the pH of the pool were 8.19 and 8.16 (average 8.18). Samples were taken from various areas to ensure a representative average. The pH exceeded the maximum allowable level of 7.8 and the pool was closed after the readings were taken. The analyzer displayed the following message: warning, the measuring channel is not yet calibrated. The analyzer's reading was 7.10 (the lower alarm threshold was set above 7.10). The crew's measurement at the analyzer was 7.51 (device #1) and 7.53 (device #2).
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Infinity Pool Spice H20
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Violation:
The crew's measurements for the pH of the pool were 7.99, 7.92, and 7.96 (average 7.96). The inspector's measurements for the pH of the pool were 8.19 and 8.16 (average 8.18). Samples were taken from various areas to ensure a representative average. The pH exceeded the maximum allowable level of 7.8 and the pool was closed after the readings were taken. The analyzer displayed the following message: warning, the measuring channel is not yet calibrated. The analyzer's reading was 7.10 (the lower alarm threshold was set above 7.10). The crew's measurement at the analyzer was 7.51 (device #1) and 7.53 (device #2).
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. 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 mg/L (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.:
44
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Site:
Housekeeping-Jetted Tubs
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Violation:
The housekeeping team indicated that the ship did not have jetted tubs, only tubs that blew air into the tub to create bubbles; however, when the inspector went to observe a tub being cleaned, the tub did have jets. The inspector reviewed the definition of a jetted tub with the team and explained how their tubs met the definition.
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Recommendation:
Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
12
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Site:
Galley-Potwash Three Compartment Sink
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Violation:
A crew member in charge of the rinse and sanitizing step of dishwashing was observed handling a tray that had not yet been cleaned without removing his rubber gloves and then resumed handling dishes in the rinse and sanitize compartments of the sink with the same gloves.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
Several cutting boards were placed on drying racks stacked next to each other, preventing them from fully drying.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
21
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Site:
Preparation Room-Meat
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Violation:
One of the thawing cabinets had an excessive amount of water pooled at the bottom of the unit. Water was observed dripping from the evaporator fan to the bottom of the unit. It was found that the door to the unit had not been properly closed, causing excessive condensate to form in the unit.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
39
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Site:
Buffet-Serving Line
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Violation:
One fruit fly was observed near the handwashing station next to the serving line in the crew galley.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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