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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The last symptom date and time was entered incorrectly on the AGE surveillance log for a crew member who experienced an onset of AGE symptoms at 1900 on 16 March 2026. The crew member's last symptom was recorded as 1940 on 16 March, but a review of the crew member's case showed the crew member's actual last symptom as 1230 on 18 March. Medical staff stated the last symptom AGE surveillance log was a typo. The crew member was isolated for the full 48 hours based on the time and date of last symptom.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) Medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) Interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation; (6) Documentation of the 3-day assessment of crew members for symptoms of AGE before joining the vessel; (7) Documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; (8) Assessment of food prepared or served by the food employee while symptomatic and corrective actions; (9) Documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
The potable water system was not sampled at least every six months. The potable water system and the recreational water facilities onboard are scheduled to be sampled in May 2026. (VSP 2025 Environmental Public Health Standard)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Deck D- Freshwater Compartment
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Violation:
The bunker line was striped blue/gray/blue instead of blue or blue/green/blue prior to the chemical injection point. Additionally, there was no striping on the bunker line where the line entered the area. This was corrected before the end of the inspection.
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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 water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Deck D- Freshwater Compartment
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Violation:
Two nonpotable water lines wrapped in insulation were striped with blue tape. Crew stated the tape was used to secure the insulation. This was corrected before the end of the inspection.
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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 water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Deck 1- Forward Starboard Bunker Station
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Violation:
The coating on one of the two hoses stored in the locker was ripped and in disrepair. This made the hose difficult to clean.
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Recommendation:
Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easy-to-clean materials approved for potable water use and maintain them in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8- Neptune Pool
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Violation:
The shepherd's hook was not easy to locate.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet). Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
36
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Site:
Buffet-Deck 9 - The Belvedere Aft Hot Station, Portside
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Violation:
The light intensity at the countertop plate storage area measured less than 220 lux. Crew initiated corrective action.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
16
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Site:
Buffet-Deck 9 - The Belvedere Omelet Station, Portside
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Violation:
There was no asterisk or other identification provided to link the boiled eggs, scrambled eggs, and fried eggs that can be cooked-to-order in a raw/undercooked state with the consumer advisory statement placard. Crew initiated corrective action.
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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 (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the 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, or 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 food 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.:
20
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Site:
Buffet-Deck 9 - The Belvedere Mid Beverage Station
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Violation:
The plastic filter inside the starboard water dispenser's dispensing nozzle was cracked. More than a day's worth of beige residue accumulated inside the difficult-to-clean surfaces.
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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; (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.
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Item No.:
26
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Site:
Buffet-Deck 9 - The Belvedere Mid Beverage Station
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Violation:
The plastic filter inside the starboard water dispenser's dispensing nozzle was cracked. More than a day's worth of beige residue accumulated inside the difficult-to-clean surfaces.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Buffet-Deck 9 - The Belvedere Mid Beverage Station
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Violation:
The soft sealant surrounding the top of the counter-mounted cold well was peeling and in disrepair, creating a difficult-to-clean surface. Crew initiated corrective action.
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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.:
20
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Site:
Galley-Deck 9 - The Belvedere Aft Preparation
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Violation:
Blast chiller #BEI2 was identified as out of order since 28 February 2026.
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Recommendation:
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.:
26
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Site:
Galley-Deck 9 - The Belvedere Aft Preparation
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Violation:
One recently cleaned and sanitized metal blanching basket was soiled on the food-contact surface with caked-on food debris. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
31
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Site:
Buffet-Deck 9 - Neptune Grill
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Violation:
A bucket containing a disinfectant solution was stored on a mobile trolley inside the soiled area. Crew initiated corrective action.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and controlling insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
36
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Site:
Bar-Deck 9 - Neptune Bar
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Violation:
The light bulb inside the compartment to the right of the counter-mounted espresso machine was not shielded. Rubber drying mats lined the bottom of this compartment, and crew identified cleaned equipment and utensils were routinely stored on these drying mats. Crew initiated corrective action.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
19
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Site:
Galley-Deck 2 - Wine Cellar Walk-In Refrigeration Unit # 22
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Violation:
One glass bottle of liquor was stored inside the walk-in without a cap and open to the ambient environment. Crew initiated corrective action.
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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.
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Item No.:
33
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Site:
Galley-Deck 2 - Aft Warewashing Area
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Violation:
The cleaning materials locker was not installed flush to the bulkhead, creating a difficult-to-clean two-inch gap surrounding the left side. Visible beige splatter accumulated in the difficult-to-clean surfaces behind the locker.
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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. Do not use carpet in these areas. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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.:
22
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Site:
Galley-Deck 2 - Aft Warewashing Area
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Violation:
Steam exited the soiled end of the conveyor-type warewashing machine and accumulated on the bulkhead above. Though the ventilation system at the soiled end of the equipment was operational, it was not sufficient to prevent steam from condensing on the bulkhead and dripping back onto the machine and deck below. Crew stated they routinely wipe this deckhead throughout the day to prevent accumulation.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
37
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Site:
Galley-Deck 2 - Aft Warewashing Area
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Violation:
Steam exited the soiled end of the conveyor-type warewashing machine and accumulated on the bulkhead above. Though the ventilation system at the soiled end of the equipment was operational, it was not sufficient to prevent steam from condensing on the bulkhead and dripping back onto the machine and deck below. Crew stated they routinely wipe this deckhead throughout the day to prevent accumulation.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
33
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Site:
Galley-Deck 2 - Aft Warewashing Area
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Violation:
Steam exited the soiled end of the conveyor-type warewashing machine and accumulated on the bulkhead above. Though the ventilation system at the soiled end of the equipment was operational, it was not sufficient to prevent steam from condensing on the bulkhead and dripping back onto the machine and deck below. Crew stated they routinely wipe this deckhead throughout the day to prevent accumulation.
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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.:
17
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Site:
Galley-Deck 2 - Garde Manger
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Violation:
The cooling logs provided for the beef lasagna prepared on 18 March 2026 did not indicate that the raw ingredient of 'beef mince' finished cooling prior to the initiation of cooling for the final product. The cooling log identified beef mince began cooling at 2001 from a temperature of 75.1C and finished cooling at 2150. The cooling log for the final product of beef lasagna identified cooling began on 18 March 2026 at 0611 from a temperature of 69.3C and finished cooling at 0742.
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Recommendation:
Ensure cooked TCS/PHF is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
13
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Site:
Galley-Deck 2 - Garde Manger
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Violation:
The cooling logs provided for the beef lasagna prepared on 18 March 2026 did not indicate that the raw ingredient of 'beef mince' finished cooling prior to the initiation of cooling for the final product. The cooling log identified beef mince began cooling at 2001 from a temperature of 75.1C and finished cooling at 2150. The cooling log for the final product of beef lasagna identified cooling began on 18 March 2026 at 0611 from a temperature of 69.3C and finished cooling at 0742.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food areas; (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (4) Food employees are effectively cleaning their hands; (5) Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool TCS/PHF that is not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat food of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases transmissible through food.
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Item No.:
*
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Site:
Galley-Deck 3 - Hot Preparation Area
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Violation:
The drinking fountain inside the area was not hands free, requiring the user to activate water through a thumb press on the dispenser.
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Recommendation:
Provide a hands-free method of operating the drinking fountain.
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Item No.:
37
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Site:
Galley-Deck 3 - Hot Preparation Area
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Violation:
Liquid steadily dripped from the ventilation duct above the three-compartment sink onto the bulkhead and deck below. The source of the leak could not be identified.
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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.:
33
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Site:
Galley-Deck 3 - Hot Preparation Area
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Violation:
Liquid steadily dripped from the ventilation duct above the three-compartment sink obto the bulkhead and deck below. The source of the leak could not be identified.
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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.:
17
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Site:
Buffet-Deck A - Forward Beverage Station
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Violation:
The milk-compartment for the espresso machine was physically labeled as a 'time control unit;' however, this unit was not identified as a time control unit on the posted plan. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
36
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Site:
Provisions-Deck A - Dry Storage
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Violation:
The light intensity along the aft of the storage space near the two storage racks measured less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food service areas:
Deck 9 ? The Belvedere buffet forward waiter station, portside: Two flies were on the bulkhead above soiled items.
Deck 9 ? The Belvedere buffet forward condiment station, starboard: Two flies were on the deckhead above condiments out for passenger service.
Deck 9 ? The Belvedere buffet condiment station, portside: Two flies were on the curved bulkhead.
Deck 9 ? The Belvedere buffet cold station, portside: Two flies were on the bulkhead above the cold food items out for service.
Deck 9 ? The Belvedere mid beverage station: One fly flew around the counter-mounted coffee machine.
Deck 9 ? The Belvedere mid beverage station: Two flies were on the deckhead above the aft line.
Deck 9 ? The Belvedere aft galley pantry: One fly flew around soiled items on the storage rack.
Deck 9 ? The Belvedere mid galley pantry, portside: Four flies flew around open plastic containers of bread stored on the rack.
Deck 3 ? Main Galley potwash area: One fly flew around the soiled area.
Deck 2 ? Main Galley starboard entrance: One fly flew around the handwashing station.
Deck 2 ? Main Galley aft beverage station: One fly was on the underside of the water filling station counter.
Deck 2 ? Main Galley aft beverage station: Three flies flew around the outside of the technical compartment for the counter-mounted hot water dispenser.
Deck 2 ? Main Galley forward ice station: One fly flew around the deck-mounted ice machine.
Deck A ? Provisions dry storage: One fly flew around stored plastic bottles of bulk condiments.
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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.:
33
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Site:
Food Service General-Conditions of Decks, Deckheads, and Bulkheads
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Violation:
The decks, deckheads, and bulkheads were in disrepair in the following food service areas:
Deck 9 ? The Belvedere buffet forward coffee station, portside: The profile strip was detached from the corner of the bulkhead to the right of the coffee machine, creating a difficult-to-clean surface.
Deck 9 ? The Belvedere buffet aft hot station, portside: The plastic, deckhead-mounted light fixture covers were cracked, creating a difficult-to-clean surface.
Deck 9 ? The Belvedere buffet cold station, portside: The corner of the bulkhead above the service counter in the crew area was covered in torn, peeling, and difficult-to-clean aluminum foil.
Deck 9 ? The Belvedere buffet forward hot station, portside: The left grommet surrounding the chilled water lines for unit # JC B10 was missing, creating a difficult-to-clean gap. Dust and slimy residue accumulated inside the gap.
Deck 9 ? The Belvedere buffet starboard hot station, crew area: A wad of paper was placed between the deckhead and the bulkhead, creating a difficult-to-clean two-inch gap.
Deck 9 ? The Belvedere buffet starboard hot station, crew area: The epoxy deck surrounding the deck drain in front of the grooved grill was damaged and peeling, with food debris accumulating in areas of recess.
Deck 3 ? Main Galley bakery entrance: The epoxy deck at the bulkhead juncture behind the handwashing sink was peeling and separating, creating a difficult-to-clean surface.
Deck 2 ? Main Galley hot preparation area: The epoxy deck at the bulkhead juncture behind the handwashing sink was peeling and separating, creating a difficult-to-clean surface.
Deck A ? Crew Galley: The epoxy deck at the juncture to the deck drain in front of the flat-top grill was peeling and damaged, with water and grease accumulating inside areas of recess.
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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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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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