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Item No.:
1
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Site:
Other-POTABLE WATER
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Violation:
THE CHLORINE CHART DATED 5/6/2000 FOR THE DISINFECTION OF WATER BUNKERED FROM SHORE SHOWED THAT THE CHLORINE LEVEL DROPPED BELOW 2.0 PPM AT 9:30 AM AND REMAINED THERE UNTIL 3:00 PM WHEN BUNKERING STOPPED.
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Recommendation:
Water samples obtained from either a sample cock between the bunkering halogenators and the storage tanks or from tanks into which potable water has been bunkered (including water produced on board from a distillation system) must have a free halogen residual of at least 2.0 ppm.
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Item No.:
4
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Site:
Other-SCHOONER BAR
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Violation:
ONE BACKFLOW PREVENTER ON THE CARBONATION SYSTEM WAS LEAKING.
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Recommendation:
Vacuum breakers and backflow preventers must be properly installed and maintained in good repair at all times to assure reliable operation.
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Item No.:
4
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Site:
Other-BARS
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Violation:
SOME OF THE PLASTIC TUBING TO THE CHEMICAL DISPENSERS FOR THE GLASS WASHING MACHINES WAS LOCATED ABOVE THE BACKFLOW PREVENTERS.
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Recommendation:
Locate the present atmospheric vacuum breaker 6 inches above the highest point of the chemical piping system or install a pressure type backflow preventer. Vacuum breakers and backflow preventers must be properly installed and maintained in good repair at all times to assure reliable operation.
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Item No.:
6
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Site:
Other-WHIRLPOOL SPAS
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Violation:
THE BROMINE LEVEL IN THE SPAS WAS BETWEEN 8 AND 50 PPM. THE SPAS WERE NOT OCCUPIED AT THE TIME.
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Recommendation:
Whirlpool, spa and hot tub water must be filtered and a free halogen (bromine) residual of 3.0-10.0 ppm is recommended. Levels above 10.0 ppm may be toxic.
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Item No.:
6
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Site:
Other-WHIRLPOOL SPAS
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Violation:
SAND FROM THE HIGH RATE SAND FILTERS WAS PRESENT IN TWO OF THE SPAS INDICATING DAMAGE TO THE FILTRATION SYSTEM.
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Recommendation:
Recirculation, filtration and disinfection systems used with whirlpools must be operated and maintained in good repair in accordance with the manufacturer's specifications, recommendations and standards.
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Item No.:
6
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Site:
Other-WHIRLPOOL SPAS
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Violation:
BROMINE READINGS WERE RECORDED EVERY FOUR HOURS INSTEAD OF HOURLY.
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Recommendation:
Except as may be noted above, this vessel complies with the current VSP Operations Manual requirements pertaining to the operation and maintenance of whirlpool spas. As an added measure to protect the health and safety of persons using whirlpool spas, it is recommended that vessels implement the Final Recommendations to Minimize Transmission of Legionnaires' Disease from Whirlpool Spas on Cruise Ships, dated March 25, 1997. These recommendations include hourly testing and recording of the free halogen (bromine) level.
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Item No.:
14
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Site:
Other-WINDJAMMER
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Violation:
AN OPEN BOWL OF BROWN SUGAR WAS LOCATED NEXT TO THE OATMEAL ON A TABLE NEAR THE BUFFET.
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Recommendation:
While on display on a buffet, food shall be shielded or kept in covered containers so as to be protected from contamination.
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Item No.:
14
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Site:
Other-DECK 5 MAIN GALLEY-BAKERY
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Violation:
BAGS OF FLOUR STORED ON A PALLET WERE STORED NEAR THE SOILED POT DROP-OFF SUBJECTING THE BAGS TO POTENTIAL CONTAMINATION. SEVERAL BAGS WERE PUNCTURED AND OTHERS WERE PARTIALLY EMPTY WITH THE TOPS OF THE BAGS ROLLED CLOSED.
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Recommendation:
Re-locate the flour away from the soiled pot drop-off area. Place flour in protective bins once the bag is opened. During storage, food shall be kept in covered containers or completely wrapped or packaged so as to be protected from contamination.
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Item No.:
20
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Site:
Other-DECK 5 MAIN GALLEY-BAKERY
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Violation:
IT COULD NOT BE DETERMINED IF THE PLASTIC BAGS USED TO STORE DOUGH IN THE REFRIGERATOR WERE CONSTRUCTED OF FOOD GRADE PLASTIC.
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Recommendation:
Verify that the plastic bags used to store dough in are constructed of food grade plastic.
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Item No.:
20
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Site:
Other-DECK 4 MAIN GALLEY-BUFFET PREPARATION
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Violation:
MANY PLASTIC TRAYS WERE FOUND WITH SEVERE CRACKS AND BROKEN PIECES MAKING THE TRAYS DIFFICULT-TO-CLEAN.
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Recommendation:
Food contact surfaces must be easily cleanable and free of difficult-to-clean cracks and crevices.
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Item No.:
21
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Site:
Other-DECK 5 MAIN GALLEY-BUFFET PREPARATION
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Violation:
THE BLAST CHILLER DOOR DID NOT FIT TIGHTLY.
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Recommendation:
Adjust the door so that it closes tightly to prevent the escape of cold air.
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Item No.:
21
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Site:
Other-DECK 5 MAIN GALLEY-ROOM SERVICE
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Violation:
TWO JUICE DISPENSING MACHINES HAD DIFFICULT-TO-CLEAN TECHNICAL SPACE/FOOD SPLASH AREAS BEHIND THE COVERS.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, shall be readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-WINDJAMMER
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Violation:
SOME OF THE ICE BIN GASKETS WERE SPLIT AT THE CORNERS.
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Recommendation:
Ice bin gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
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Item No.:
22
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Site:
Other-CREW GALLEY-SCULLERY
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Violation:
INTERMITTENT STEAM WAS OBSERVED DURING THE SANITIZING RINSE SPRAY ON THE WAREWASHING MACHINE.
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Recommendation:
Adjust the temperature and/or pressure during the final sanitizing rinse to avoid the formation of steam. Warewashing machines that utilize hot water for sanitization shall be serviced and operated in accordance with manufacturers' instructions.
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Item No.:
26
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Site:
Other-DECK 4 MAIN GALLEY-BUFFET PREPARATION
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Violation:
A BUCKET OF SANITIZING RINSE WATER ON THE THREE BUCKET SYSTEM TROLLEY DID NOT CONTAIN A 50 PPM CHLORINE CONCENTRATION.
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Recommendation:
Chlorine chemical sanitizing solutions shall contain a minimum concentration of 50 ppm. Such solutions shall not exceed 200 ppm chlorine.
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Item No.:
28
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Site:
Other-DECK 5 MAIN GALLEY-SOUP STATION
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Violation:
FOOD RESIDUE WAS FOUND ON SEVERAL SOUP BOWLS IN CLEAN STORAGE.
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Recommendation:
To prevent cross-contamination, dishware, glassware, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
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Site:
Other-DECK 4 MAIN GALLEY-SCULLERY
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Violation:
FOOD SOIL WAS FOUND ON CLEAN GLASSWARE AND DISHWARE.
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Recommendation:
To prevent cross-contamination, glassware, dishware, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
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Site:
Other-DECK 5 MAIN GALLEY-BUFFET PREPARATION
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Violation:
FOOD SOIL WAS FOUND ON THE VERTICAL CHOPPER AFTER IT WAS CLEANED.
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Recommendation:
To prevent cross-contamination food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be immediately re-washed.
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Item No.:
28
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Site:
Other-DECK 5 MAIN GALLEY-POT WASH
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Violation:
SEVERAL SMALL UTENSILS IN CLEAN STORAGE HAD OLD FOOD RESIDUE ON THEM.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
29
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Site:
Other-DECK 5 MAIN GALLEY-BAKERY
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Violation:
THE PROOFING UNIT WATER RESERVOIR HAD A BUILD-UP OF A MOLD-LIKE SUBSTANCE PRESENT.
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Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of food soil, mold and other substances.
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Item No.:
38
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Site:
Other-CREW GALLEY-SCULLERY
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Violation:
SOIL WAS NOTED ON THE DECK BETWEEN COOKING EQUIPMENT AND THE BULHEAD.
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Recommendation:
Clean decks more thoroughly beneath equipment. Decks in food preparation, warewashing and storage areas shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
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Item No.:
38
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Site:
Other-WINDJAMMER
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Violation:
SOME OF THE PAINTED DOOR FRAMES WERE CHIPPED AND CORRODED.
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Recommendation:
Bulkheads, including door frames in food preparation, warewashing and storage areas, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair and kept clean.
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Item No.:
40
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Site:
Other-DECK 5 MAIN GALLEY-POT WASH
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Violation:
HEAVY CONDENSATION WAS PRESENT ON THE DECKHEAD ABOVE THE THREE COMPARTMENT SINK.
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Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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