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Item No.:
08
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Site:
Potable Water-
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Violation:
The backflow preventers on the A and Royal suites whirlpool tubs were not listed in the cross-connection control program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Buffet-Beverage Station Port/Aft
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Violation:
The backflow prevention device on the potable water line serving the beverage station was specifically made for carbonation units.
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Recommendation:
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Item No.:
08
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Site:
Pantry-Pool Bar
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Violation:
The backflow prevention device on the potable water line serving the soda gun unit was specifically made for installation on the carbonation unit.
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Recommendation:
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Portside and Roman Spas
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Violation:
The letter for the metal drain covers in the whirlpool spas stated "We herewith certify that drain covers which have been installed in whirlpools have been designed to conform with ANSI/ASME A112.19.8M and grate area (1014cm) exceeds 12" x 12". It was not clear whether the drain covers were tested in accordance with the standard.
The vessel has forwarded information to the corporate office asking for resolution of the issue.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Starboard
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Violation:
The drain covers were milled on the vessel and not tested to ASME/ANSI A112.19.8M.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
16
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Site:
Room Service-Deck 5 - Time as a Public Health Control Plan
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Violation:
Room service was included in the time as a public health control plan that was used for all of deck 5. The room service was open 24-hrs a day. Staff stated that 4-hr discard labels were used in room service, but this was not indicated in the plan.
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Recommendation:
Include the requirement for 4-hour discard labels on the time control plan used for room service.
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Item No.:
19
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Site:
Galley-Deck 4
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Violation:
In Locker/Galley 4784, there were cases of cereal stored on an inverted dish rack on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There was soft sealant on the back of the slicer.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Galley-Chops
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Violation:
There was a small seam around the grease drip tube of the grooved top grill.
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Recommendation:
Seal the seam.
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Item No.:
21
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Site:
Galley-Windjammer Dishwash
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Violation:
There was an unsealed beverage tube penetration in the back of the carbonation cabinet.
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Recommendation:
Seal the beverage tube penetation.
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Item No.:
21
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Site:
Buffet-Windjammer & Jade Cafe
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Violation:
The grout/sealant around the warming plates was missing creating seams.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Windjammer & Jade Cafe
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Violation:
The grout/sealant around the warm plates was missing creating seams.
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Recommendation:
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Item No.:
21
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Site:
Galley-Deck 3 - Vegetable Station
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Violation:
In the bain marie technical compartment, the support panel was separating from the left wall of the compartment.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Chops
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Violation:
There was a small seam around the grease drip tube of the grooved top grill.
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Recommendation:
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Item No.:
22
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Site:
Galley-Johnny Rockets
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Violation:
All the curtains for the dishwash machine were soiled and heat damaged. This machine was not in use at the time of inspection.
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Recommendation:
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The gray rubber shield on the right side of the exit of the flight dishwash machine was soft and sticky along the edge. Both shields were removed.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use. Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The right two nozzles of the final rinse arm were clogged. This was corrected.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Windjammer Dishwash
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Violation:
Three nozzles on the dishwash machine final rinse were clogged, causing a weak spray pattern.
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Recommendation:
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Item No.:
22
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Site:
Galley-Windjammer Dishwash
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Violation:
All four of the top final rinse nozzles on the glasswash machine were clogged, causing a weak spray pattern.
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Recommendation:
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Item No.:
22
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Site:
Galley-Windjammer Dishwash
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Violation:
Three nozzles on the dishwash machine final rinse arm were clogged, causing a weak spray pattern.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Windjammer Dishwash
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Violation:
All four of the top final rinse nozzles on the glasswash machine were clogged, causing a weak spray pattern.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Johnny Rockets
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Violation:
All the curtains for the dishwash machine were soiled and heat damaged. This machine was not in use at the time of inspection.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use. Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
24
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Site:
Buffet-Beverage Station Starboard/Aft
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Violation:
The sanitizing solution in the sanitizing bucket was dirty.
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Recommendation:
Ensure that sanitizing solutions are changed when they become dirty.
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Item No.:
24
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Site:
Buffet-Jade Starboard Waiter Station
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Violation:
The sanitizing water in the sanitizing bucket was dirty.
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Recommendation:
Ensure that sanitizing solutions are changed when they become dirty.
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Item No.:
24
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Site:
Buffet-Beverage Station Starboard/Aft
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Violation:
The sanitizing solution in the sanitizing bucket was dirty.
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Recommendation:
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Item No.:
24
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Site:
Buffet-Jade Starboard Waiter Station
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Violation:
The sanitizing water in the sanitizing bucket was dirty.
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Recommendation:
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Item No.:
27
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Site:
Buffet-Windjammer & Jade Cafe
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Violation:
The area around the warm plates with missing grout were soiled with grease.
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Recommendation:
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Item No.:
27
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Site:
Buffet-Windjammer & Jade Cafe
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Violation:
The area around the warming plates with missing grout were soiled with grease.
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Recommendation:
Ensure that 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.:
28
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Site:
Provisions-Dry Stores #2
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Violation:
There was a box of red cedar papers with the top open and the papers were not protected. These papers were used to wrap fish for cooking.
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Recommendation:
Ensure that single-service and single-use articles are kept in the original protective package or stored by using other means that afford protection from contamination until used.
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Item No.:
29
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Site:
Galley-Dishwash
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Violation:
The sensor on the automatic handwashing station on the soiled end of the dishwash unit was not working. The crew member working in the area had reported the sensor.
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Recommendation:
Reapir the automatic sensor.
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Item No.:
30
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Site:
Pantry-Pool Bar
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Violation:
There was not a "WASH HANDS OFTEN" sign at the handwash station next to the exit door 11740 C.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Pantry-Pool Bar
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Violation:
There was not a "WASH HANDS OFTEN" sign at the handwash station next to the exit door 11740 C.
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Recommendation:
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Item No.:
33
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Site:
Buffet-Jade Portside Galley Service Line
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Violation:
The deckhead above the service line was heavily soiled with dust.
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Recommendation:
Ensure that 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:
Buffet-Windjammer Starboard
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Violation:
There was a loose profile strip creating a gap next to the toaster.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Windjammer Dishwash
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Violation:
There was an unsealed beverage tube penetration in the back of the carbonation cabinet.
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Recommendation:
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Item No.:
33
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Site:
Buffet-Windjammer Starboard
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Violation:
There was a loose profile strip creating a gap next to the toaster.
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Recommendation:
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Item No.:
33
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Site:
Buffet-Jade Portside Galley Service Line
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Violation:
The deckhead above the service line was heavily soiled with dust.
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Recommendation:
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Item No.:
34
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Site:
Galley-Deck 3
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Violation:
At the handwash station to the left of the combination ovens, the faucet for the bucket fill station was leaking.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Buffet-Jade Starboard & Portside Waiter Stations
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Violation:
There were many small flies in these areas.
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Recommendation:
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Item No.:
39
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Site:
Buffet-Jade Starboard & Portside Waiter Stations
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Violation:
There were many small flies in these areas.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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