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Item No.:
06
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Site:
Potable Water-Production
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Violation:
The potable water production record for 07 June 2026 did not document calibration of the analyzer before potable water production began.
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Recommendation:
Calibrate halogen and pH analyzer-chart recorders or data loggers used in lieu of manual tests and logs, at the beginning of bunkering or production and each time bunkering or production is restarted. Ensure the calibration is recorded on the chart or logbook (e.g. calibration done, checked, verified, or similar language).
Ensure the free halogen residual and pH measured by the halogen/pH analyzer are accurate to within 0.2 mg/L (ppm) of the free halogen residual and 0.2 of the pH as measured by the manual test.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 20 - Hydropool
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Violation:
The free chlorine residual inside the heated hydropool interactive RWF was not maintained within the required range while the facility was in operation. Crew measured the free chlorine residual at representative locations within the RWF's tub at 1.38 mg/L (ppm), 1.36 mg/L (ppm), and 1.38 mg/L (ppm). The inspector measured the free chlorine residual at representative locations within the RWF's tub at 1.17 mg/L (ppm) and 1.21 mg/L (ppm). Crew immediately closed the facility. The analyzer in the recreational water facility (RWF) equipment room identified a free chlorine residual of 3.82 mg/L (ppm). Crew and the inspector measured the free chlorine residual at the analyzer sampling point at 1.29 mg/L (ppm) and 1.38 mg/L (ppm), respectively. Crew recalibrated the analyzer.
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Recommendation:
Maintain a free halogen residual in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF or a facility is modified, apply the more protective halogen residual. Immediately close RWFs not maintained within these halogen ranges.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 16 - Jungle Whirlpool Spa Portside
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Violation:
The pH inside the recreational water facility was not maintained within the required range while the facility was in operation. Crew measured the pH at representative locations within the whirlpool spa tub at 7.85, 8.02, and 7.88. Additionally, crew measured the pH at the analyzer sampling point in the equipment room at 7.94 and 7.84. The analyzer identified a pH of 7.5, which was not in calibration with the measurements collected from the tub or the analyzer sampling point. Crew recalibrated the analyzer inside the equipment room.
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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-Deck 20 - Hydropool
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Violation:
The analyzer in the heated hydropool's recreational water facility (RWF) equipment room was not maintained in calibration while the facility was in operation. Crew measured the free chlorine residual at representative locations within the RWF's tub at 1.38 mg/L (ppm), 1.36 mg/L (ppm), and 1.38 mg/L (ppm). The inspector measured the free chlorine residual at representative locations within the RWF?s tub at 1.17 mg/L (ppm) and 1.21 mg/L (ppm). The analyzer in the RWF equipment room identified a free chlorine residual of 3.82 mg/L (ppm). Crew and the inspector measured the free chlorine residual at the analyzer sampling point at 1.29 mg/L (ppm) and 1.38 mg/L (ppm), respectively. Crew immediately closed the facility. Crew recalibrated the analyzer.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Jungle Whirlpool Spa Portside
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Violation:
The analyzer in the recreational water facility (RWF) equipment room was not maintained in calibration with the pH measurements collected from the analyzer sampling point. Crew measured the pH at representative locations within the whirlpool spa tub at 7.85, 8.02, and 7.88. Additionally, crew measured the pH at the analyzer sampling point in the equipment room at 7.94 and 7.84. The analyzer identified a pH of 7.5. Crew recalibrated the analyzer.
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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.
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Item No.:
11
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Site:
Medical-Symptomatic Crew Isolation
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Violation:
A food worker had an onset of acute gastroenteritis (AGE) symptoms on 14 June at 0800 but did not report to the medical center to begin isolation until 14 June 2026 at 1810. According to the timecard, this crew member was on duty when symptoms began and worked the entire shift while symptomatic. The crew member received disciplinary action and a risk assessment was completed.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
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Item No.:
16
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Site:
Galley-Deck 16 - Marketplace Walk-In Refrigeration Unit # 53
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Violation:
One open bulk plastic container, approximately one-quarter full of milk, was stored without a 7-day discard label in a plastic crate on top of a full bulk milk container. Crew stated the open bulk container was used during breakfast service to refill smaller milk containers, but could not identify when the container was opened. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (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.:
19
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Site:
Provisions-Deck 3 - Frozen Fruit Walk-In Freezer
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Violation:
Liquid condensed on the deckhead and dripped onto ten boxes of white asparagus stored below. 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.
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Item No.:
19
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Site:
Provisions-Deck 3 - Frozen Vegetable Walk-In Freezer
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Violation:
Liquid condensed on the deckhead above and the evaporator condenser unit and dripped onto a box of packaged wonton wrappers stored below. 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.
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Item No.:
21
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
The front left wheel of time control unit #2 was peeling and in disrepair, creating difficult-to-clean surfaces.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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. 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.:
21
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Site:
Galley-Deck 20 - Yacht Club Walk-In Refrigeration Unit # 56
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Violation:
The four metal casters surrounding the wheels of the mobile trolley were covered with brown and orange corrosion. Crew initiated corrective action.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 - Marketplace Forward Scullery
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Violation:
The external temperature gauge for the potwashing machine was not functioning and could not accurately display the water temperature during each cycle. This machine was in operation when the inspector entered the area. Crew initiated corrective action.
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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 16 - Marketplace Aft Potwash Area
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Violation:
The potwashing machine was off when the inspector entered the area, but no sign identified the machine as out of service. Crew stated the machine had been out of order since the morning of 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.
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Item No.:
22
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Site:
Galley-Deck 16 - Marketplace Aft Warewashing Area
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Violation:
Steam escaped the clean end of the starboard conveyor-type warewashing machine and condensed on the deckhead above. Steam condensed on the deckhead outside the ventilation hood and dripped onto the clean item sorting table below. Although the ventilation hood was extracting, it did not adequately capture the steam. The machine lacked an internal curtain after the final rinse spray to contain the steam. Crew initiated corrective action.
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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.
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Item No.:
26
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Site:
Buffet-Deck 16 - Marketplace Aft Line, Starboard
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Violation:
The undersides of five metal food-contact hot dog heating rollers were soiled with more than one day's accumulation of yellow food residue. Crew stated the equipment had not been used since the previous day. Crew initiated corrective action.
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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-Deck 16 - Marketplace Aft Line, Portside
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Violation:
The undersides of five metal food-contact hot dog heating rollers were soiled with more than one day's accumulation of beige food residue and brown encrusted debris. Crew stated the equipment had not been used since the previous day. Crew initiated corrective action.
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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.:
30
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Site:
Buffet-Deck 16 - Marketplace Forward Family Line
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Violation:
No paper towels were available at the starboard handwashing station in the crew service area of the buffet. Crew initiated corrective action.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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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:
Decks, deckheads, and bulkheads were maintained in disrepair in the following food-service areas:
Deck 20 ? Yacht Club Buffet Crew Service Area: The grout between the deck tiles and the metal landing at the deep-fat fryer was missing and chipped.
Deck 16 ? Marketplace Aft Buffet Line Crew Service Area: The grout between the deck tiles and the metal landing at the grill station was missing, with grease and residue accumulating in recessed areas.
Deck 16 ? Marketplace Aft Hot Line, Portside: The grout between the deck tiles and the metal landing at the deep-fat fryer was missing and chipped, with grease and residue accumulating in recessed areas.
Deck 16 ? Marketplace Aft Hot Line, Portside: The metal profile strip at the base of the column next to the deep-fat fryer was damaged and bent, creating difficult-to-clean gaps and sharp edges.
Deck 16 ? Marketplace Aft Scullery: The deck tile in front of the soiled drop-off handwashing station was loose, with liquid accumulating in areas of missing grout.
Deck 16 ? Marketplace Aft Scullery: The grout between the deck tiles and the bulkhead near the handwashing sink at the column was missing, with liquid accumulating in recessed areas.
Deck 16 ? Marketplace Aft Potwashing Area: The deckhead hatch above the soiled storage rack was in disrepair, with numerous difficult-to-clean rough edges.
Deck 16 ? Marketplace Aft Scullery: The grout between the deck tiles and the landing at the clean-area handwashing sink was missing, with dust and debris accumulating in recessed areas.
Deck 6 - Crew Galley Hot Preparation Area: Water pooled on the deck beneath the undercounter temperature-control unit # FZ/QFYB3000.
Deck 6 - Crew Galley Pantry: Water pooled on the deck beneath the utility sink.
Deck 3 - Provisions Fruit Walk-In Freezer: Liquid condensed on the deckhead behind the evaporator condenser unit and dripped onto 10 boxes of raw white asparagus stored below.
Deck 3 - Provisions Vegetable Walk-In Freezer: Liquid condensed on the deckhead above the evaporator condenser unit and dripped onto a box of packaged wonton wrappers stored below.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
33
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Site:
Galley-Deck 16 - Marketplace Aft Warewashing Area
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Violation:
Steam escaped the clean end of the starboard conveyor-type warewashing machine and condensed on the deckhead outside the ventilation hood. Although the ventilation hood was extracting, it did not adequately capture the steam. The machine lacked an internal curtain after the final rinse spray to contain the steam. Crew initiated corrective action.
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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.:
33
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Site:
Provisions-Deck 3 - Frozen Fruit Walk-In Freezer
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Violation:
Liquid condensed on the deckhead and dripped onto ten boxes of white asparagus stored below. Crew initiated corrective action.
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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.:
37
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Site:
Galley-Deck 16 - Marketplace Aft Warewashing Area
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Violation:
Steam escaped the clean end of the starboard conveyor-type warewashing machine and condensed on the deckhead outside the ventilation hood. Although the ventilation hood was extracting, it did not adequately capture the steam. The machine lacked an internal curtain after the final rinse spray to contain the steam. Crew initiated corrective action.
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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. Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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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 locations:
Deck 20 ? Yacht Club Buffet Crew Service Area: One small insect crawled on the starboard cold well basin.
Deck 20 ? Yacht Club Galley: One housefly flew in front of the hood-type warewashing machine.
Deck 16 ? Marketplace Aft Buffet Line Crew Service Area: One fly flew around the handwashing sink and buffet line.
Deck 16 ? Marketplace Aft Buffet Line: A small insect crawled on the door of undercounter time-control unit #JC 1630224B.
Deck 16 ? Marketplace Starboard Pizzeria: One small fly was on the bulkhead column.
Deck 16 ? Marketplace Forward Soup and Pasta Station: One small fly was on the deckhead above the soup wells.
Deck 16 ? Marketplace Aft Hot Line, Portside: One fly flew around the portable hot dog roller.
Deck 13 ? Forward Housekeeping Pantry, Starboard: One small live fly was on the deck.
Deck 6 ? Main Galley Vegetable Preparation: One small fly was present in the area.
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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.:
42
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Site:
Children Area-Doremiland - Diaper Changing Station
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Violation:
While describing the process for changing diapers and demonstrating disinfection of the diaper-changing station after use, the child activity center manager stated that hand sanitizing wipes were used to disinfect the diaper-changing station.
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Recommendation:
Clean and disinfect diaper changing stations, handwashing facilities, and toilet rooms daily and when soiled during use.
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Item No.:
42
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Site:
Children Area-Mini Club
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Violation:
When asked to demonstrate toy disinfection, the crew member sprayed the disinfectant three times onto a cloth and wiped the surface of the toy. This method could not achieve the required disinfectant concentration or contact time.
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Recommendation:
Ensure toys used in the child activity center are cleaned and disinfected daily and balls used in ball pits/pens are cleaned when contaminated or at least once per week. If a chemical disinfectant is used, ensure toys are air dried before use.
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Item No.:
44
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Site:
Children Area-Mini Club
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Violation:
When asked to demonstrate toy disinfection, the crew member sprayed the disinfectant three times onto a cloth and wiped the surface of the toy. This method could not achieve the required disinfectant concentration or contact time.
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Recommendation:
Ensure the supervisor or person responsible for child activity center operations on the vessel demonstrates to VSP, on request during inspections, knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 10 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
44
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Site:
Children Area-Diaper Changing Station
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Violation:
While describing the process for changing diapers and demonstrating disinfection of the diaper-changing station after use, the child activity center manager stated that hand sanitizing wipes were used to disinfect the diaper-changing station.
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Recommendation:
Ensure the supervisor or person responsible for child activity center operations on the vessel demonstrates to VSP, on request during inspections, knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 10 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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