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Item No.:
05
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Site:
Potable Water-Far Point
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Violation:
The halogen analyzer for the far point was out of calibration. The analyzer displayed 2.94 ppm chlorine at the time of inspection. Staff manually measured 4.79 and 4.89 ppm, and the inspector measured 3.92 and 4.23 ppm. The analyzer was immediately calibrated.
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Recommendation:
Ensure the free halogen residual measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free halogen residual measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
The hot water return line and hot water heater/hot water storage were not sampled during the most recent legionella testing on 28 May 2026. These locations were sampled during the 6 October 2025 testing.
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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.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
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.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
The recreational water facilities were not sampled for legionella at least every 3 months. They were sampled on 28 May 2026, and before that in December and October 2025.
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
If Legionella is detected, take the following steps: (1) Close the RWF; (2) Add disinfectant and maintain at least 10 ppm of free chlorine for 1 hour; (3) Drain the water; (4) Scrub, clean, and rinse all RWF surfaces with fresh potable water and drain as needed; (5) Clean and service filters according to manufacturer recommendations; (6) Refill; (7) Return the RWF to at least the minimum free halogen residual; (8) Reopen; (9) Collect follow-up samples.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 - Main Pool
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Violation:
The ropes on both life rings were tied too tightly to allow a user to quickly unravel and throw the rope and ring.
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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. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 0.6 meters (2 feet) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 0.6 meters (2 feet) distance from where the shepherd?s hook crosses the fill line of the RWF. Measurements can be from the edge of the tub for RWFs with a beach level.
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Item No.:
16
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Site:
Galley-Deck 4: Walk-in Cooler
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Violation:
It was unclear if a pan of roasted chicken wings was fully cooked. Staff stated the chicken wings were fully cooked; however, portions of the chicken wings still appeared raw. The cooling log showed the chicken wings began properly cooling at 147F. Staff said the wings are roasted, cooled, and then fried before serving.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry, and foods containing these raw animal foods, to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for comminuted fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratites; or stuffing containing fish, meat, poultry, or ratites. (4) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must be cooked in an oven preheated to the temperature specified for the oven type and roast?s weight and held at that temperature in accordance with the tables in this section of the standard.
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Item No.:
17
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Site:
Buffet-Deck 7: La Terrazza
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Violation:
The portable hot holding cabinet was physically labeled as on time control but not listed on the time control plan. The time control plan was updated.
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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.:
17
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Site:
Galley-Deck 4: Cold Galley
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Violation:
There was no cooling log for boiled eggs prepared and cooled on 17 June and later used to make egg mayo that same day.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
18
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Site:
Galley-Deck 7: La Terrazza
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Violation:
Raw ground beef was stored above raw shrimp in refrigerator T3. The beef was relocated below the shrimp.
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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.:
18
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Site:
Galley-Deck 4: Cold Galley
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Violation:
Cold smoked salmon was stored above ready-to-eat sandwiches in the undercounter refrigerator. This was corrected.
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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.:
20
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Site:
Buffet-Deck 3: Crew and Officer's Mess
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Violation:
Many slotted fasteners were in the food-splash zone near the juice machine's dispensing nozzles.
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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.
Use 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:
Dining Room-Deck 7: La Dame
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Violation:
Exposed, raw wood holes were inside the glass storage cabinet. The holes were covered before the end of the inspection.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 4: Pastry
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Violation:
The undercounter warewash 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.:
26
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Site:
Pantry-8 - Pantry Ice Machine
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Violation:
The ice chute to the ice bin was soiled with brown residue.
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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.:
27
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Site:
Pantry-6 - Pantry Ice Machine
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Violation:
The nonfood-contact surface near the ice tray was soiled with rust particles.
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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.:
27
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Site:
Pantry-8 - Pantry Ice Machine
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Violation:
The nonfood-contact surface near the ice tray was soiled with black debris.
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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.:
27
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Site:
Galley-Deck 4: Coffee Station
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Violation:
Dust accumulated at the top of the vertical supports for the deckhead-mounted shelf above the countertop. The area was cleaned 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:
Buffet-Deck 7: La Terrazza
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Violation:
The deck behind the ventilation slats under the buffet counter was rough, peeling up, and difficult to clean.
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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.
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Item No.:
33
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Site:
Dining Room-Deck 7: La Terrazza Waiter Station #2.
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Violation:
Coving was missing along the deck on the right side of the waiter station. Coving was added before the end of the inspection.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Dining Room-Deck 7: La Terrazza Aft Outdoor Waiter Stations
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Violation:
The deckhead above the waiter stations was canvas and not durable or easily cleanable.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Buffet-Deck 7: La Terrazza
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Violation:
The profile strip on the corner of the bulkhead next to the entrance to the galley pulled away from the bulkhead, creating a seam. The seam was sealed before the end of the inspection.
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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.
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Item No.:
33
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Site:
Buffet-Deck 7: La Terrazza
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Violation:
Circular gaps were in the door frame between the buffet and the galley. The gaps were closed before the end of the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Buffet-Deck 3: Officer's Mess
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Violation:
A cloth curtain was on the bulkhead behind the buffet countertop next the window. The curtain was removed.
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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.
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Item No.:
33
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Site:
Buffet-Deck 8: Pool Grill
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Violation:
Two curtain panels were behind the waiter station outside the grill area, making the area difficult to clean. The curtains were removed.
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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.
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Item No.:
33
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Site:
Buffet-Deck 8: Pool Grill
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Violation:
There was no coving on the open shelves bottle display.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Galley-Deck 4: Pastry
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Violation:
The deck grout was recessed along the tile/coving juncture behind the warewash machine.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 5: Hot Galley
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Violation:
The deck grout was in disrepair along the steel grates met the deck tile junctures under the tilting pans.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Dining Room-Deck 4: Waiter Station #14
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Violation:
The deck was soiled along the previously cleaned coving. The deck was cleaned immediately.
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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:
Buffet-Deck 3: Officer's Mess
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Violation:
One fruit fly was near the dessert station.
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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.:
39
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Site:
Galley-Deck 4: Pastry
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Violation:
One fruit fly was in front of the undercounter warewash machine.
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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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