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Item No.:
02
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Site:
Medical-Medical - Gastrointestinal Illness Surveillance Log
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Violation:
The standardized gastrointestinal illness surveillance log output in both the electronic and printed version were missing the cabin number field.
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Recommendation:
Ensure that a standardized gastrointestinal illness surveillance log for each cruise is maintained daily by the master of the vessel, the medical staff, or other designated staff. The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature, abdominal cramps, headaches and muscle aches; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spa - Filter Maintenance Records
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Violation:
The whirlpool spa filter records include a date for every month where the filters are inspected and a sedimentation test performed. There is also on the same log form a record for a weekly inspection of cartridge filters. The monthly inspection and sedimentation test refers to sand filters, but all the whirlpool spas on the ship use only cartridge filters.
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Recommendation:
Ensure that staff only record activities they actually perform. The lower box for sand filter inspection and sedimentation test should be marked as not applicable or left blank.
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Item No.:
19
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Site:
Bar-Lobby Bar
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Violation:
The decorative flowers set on the bar top over clean glasses and open ice bin were heavily soiled with dust.
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Recommendation:
Clean any decorative flowers staged over clean equipment or exposed foods, including beverages and ice.
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Item No.:
21
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Site:
Food Service General-Grill Drip Pans
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Violation:
The front of many grill drip pans was separating from the body of the drip pan, creating a gap that is difficult to clean.
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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.
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Item No.:
21
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Site:
Galley-Portofino
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Violation:
There was peeling sealant along the top edge of the front panel of the flat grill. This sealant is not necessary as the panel is removable.
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Recommendation:
Remove peeling sealant and only replace if there is a need.
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Item No.:
21
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Site:
Buffet-Windjammer - Starboard Thirst Quencher
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Violation:
In the technical compartment below the WMF coffee machine, there was excess equipment from an old coffee machine that had been replaced. Also, one of the potable water hoses for the new coffee machine was draped on the bottom of the technical compartment.
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Recommendation:
Remove excess equipment in the undercounter technical compartment and hang the water hose for the new coffee machine at a position at least 100 mm above the bottom of the technical compartment.
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Item No.:
21
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Site:
Bar-Star Quest Bar
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Violation:
The front bar aft technical compartment lower interior steel panels had peeling sealant along the the two joining panels which made cleaning difficult.
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Recommendation:
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. 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.
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Item No.:
21
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Site:
Pantry-Pool Bar Pantry - Deck 11 Midships
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Violation:
There was a large open void in the lower left interior side wall of undercounter technical compartment R-11-10, making cleaning difficult.
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Recommendation:
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:
Galley-Deck 5 - Bakery
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Violation:
Both plastic curtains at the entrance to the walk-in freezer from the walk-in refrigerator were torn at the top.
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Recommendation:
Repair the damaged plastic curtains.
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Item No.:
21
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Two of the flat grills were warped. New grill surface plates were on order.
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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-Hot Galley
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Violation:
Two of the flat grills were warped. New grill surface plates were on order.
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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.:
27
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Site:
Buffet-Windjammer - Starboard Thirst Quencher
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Violation:
The area under the water hose that was draped on the bottom of the technical compartment was soiled. This was corrected during the inspection.
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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.:
27
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Site:
Galley-
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Violation:
The back side of the turning handle at the tilting pan was soiled with old food debris.
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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.:
27
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Site:
Buffet-Windjammer - Starboard Omelet Station
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Violation:
The underside of the counter below the flat grill and the pipes and wires below the counter were soiled with a black material.
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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.:
29
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Site:
Pantry-Deck Pantry - Aft Deck 8
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Violation:
There were buckets on the deck immediately in front of the handwash sink filled with solutions for washing, rinsing, and sanitizing. Staff were cleaning cabins at the time of the inspection and the buckets blocked access to the handwashing station.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Bar-Schooner Bar
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Violation:
A soft, absorbant sail cloth deckhead, attached with rope formed the deckhead over the bar front. The cloth was soiled in areas and stained in others.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Bar-Star Quest Bar
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Violation:
The deck in the front bar had sections of deck tile which were broken and cracked.
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Recommendation:
Ensure that 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-Seaview
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Violation:
At the center island preparation counter, the grouting between the stainless steel foundation and the deck tiles was cracked and separating from the stainless steel surfaces.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 - Dishwash
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Violation:
The bucket fill faucet below the handwash station had a constant drip onto the deck.
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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:
Bar-Star Quest Bar
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Violation:
Three fruit flies were noted in the front bar area. The bar was closed at the time of the inspection, but some clean items were on the counters and exposed.
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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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