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Item No.:
06
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Site:
Potable Water-Potable Water Distribution - Microbiological Testing
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Violation:
Although the locations of the 10 potable water samples collected weekly from the potable water distribution network are changed each week, the locations do not change monthly as required.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Crew Laundry
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Violation:
The potable water lines for the laundry machines and the handwash station were not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The cross-connection control program listed the backflow prevention device for the steam generator as an ORAS. The device was a Watts 9D.
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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:
Potable Water-
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Violation:
The potable water lines supplying hose connections near the sink at the aft evaporator and near the starboard bunker station were not fitted with backflow prevention devices.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Spa Pool 1 and 4
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Violation:
There was no daily shock chlorination conducted for these spa pools June 8-14, 2009.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spas 3, 4 and 5
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Violation:
The letter for the drain covers did not specify the vessel or the whirlpools where the drain covers were installed. Additionally, the letter did not certify that the covers meet the safety requirements outlined in 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:
Galley-Deck 3 Hot Galley
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Violation:
Per staff, undercounter refrigeration unit 481100221100 across from the fryer was on time control and labeled as such. The foods inside this unit had 7 day discard labels. This unit was not on the time as a public health control plan.
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Recommendation:
Ensure that when potentially hazardous foods are placed in refrigerators dedicated to time only as a public health control that the 7 day discard labels are removed from those foods.
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Item No.:
16
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Site:
Galley-Deck 3 Pantry
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Violation:
Three bulk milk bags inside the undercounter fridge were measured between 43-44 F. They were placed inside the unit 2 and 1/2 hours prior. These items were placed inside the blast chiller.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Johnny Rockets - Galley
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Violation:
The counter model chest freezer sliding doors had no gasket installed and there was a large visible gap along both ends when the doors were closed shut. Condensate was formed on the interior upper sliding door surfaces and dripping onto boxes of frozen food stored inside.
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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.:
19
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Site:
Buffet-Coffee Station A
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Violation:
There were trays of pre-staged glasses of various drinks at the counter. The counter was equipped with a sneeze shield, however, the first two rows of glasses were not under the shield.
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Recommendation:
Ensure that all pre-staged glasses of beverages are protected under the sneeze shield. Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Hearty Starters Station
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Violation:
A container of brown sugar and a container of raisins were not under the sneeze shield. This was corrected.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Other-Ben & Jerry's Ice Cream Parlor
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Violation:
There were 3 open holes in the lower stainless steel interior panel of the ice cream display chest freezer. It appeared this was where a small steel handle was to be installed and they were removed.
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Recommendation:
Close the holes with a panel or with the handle meant to be installed.
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Item No.:
20
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Site:
Galley-Deck 3 Pantry Cold Table
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Violation:
The ambient air thermometer inside the undercounter fridge read 45 F. There were bulk milk bags inside this unit.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
21
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Site:
Buffet-Officer's Mess
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Violation:
The ambient air thermometer inside the undercounter refrigerator under the cold cuts read 60 F. The foods inside this unit was measured below 41 F. This was corrected.
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Recommendation:
Ensure that ambient air temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to 3F in the intended range of use.
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Item No.:
21
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Site:
Buffet-Officer's Mess
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Violation:
There was excessive electrical wires inside both technical compartments at the buffet station.
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Recommendation:
Ensure that the wires inside the buffet station technical compartments are either bundled and hung inside to allow easy access for cleaning or they are directed thru a closed conduit pipe to achieve the same result.
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Item No.:
21
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Site:
Other-Deck 8 Bell Box Pantry
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Violation:
The power cables for the juice dispensers at the beverage counter were draped over the counter, making cleaning difficult.
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Recommendation:
Shorten power cables or fix them in a way that allow free space for cleaning the counter below.
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Item No.:
21
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Site:
Galley-Johnny Rockets - Galley
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Violation:
The counter model chest freezer sliding doors had no gasket installed and there was a large visible gap along both ends when the doors were closed shut. Condensate was formed on the interior upper sliding door surfaces and dripping onto boxes of frozen food stored inside.
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Recommendation:
Provide a gasket which creates a full seal on both doors when fully closed and does not allow warm, room air to enter the unit and create condensation conditions.
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Item No.:
21
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Site:
Buffet-Port and Starboard Food Service
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Violation:
There were long void spaces under and behind the hot holding units in technical spaces 6270 and 5605 that were 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. Install a stainless steel panel in the technical space along the side of the hot holding units to seal off the void spaces.
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Item No.:
21
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Site:
Buffet-Beverage Station C
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Violation:
There was some loose sealant in the technical space floor/wall juncture below the soda dispenser. Additionally, the left side door frame support had exposed wood.
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Recommendation:
Remove the loose sealant.
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Item No.:
21
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Site:
Bar-Plaza Bar
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Violation:
The marble surface below the water wall at the back bar was no longer smooth.
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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-Portorinos and Chops
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Violation:
There were void spaces along the top edges of the drip pan housings and at the pipe penetrations into the housing for the grooved grills.
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Recommendation:
Seal the void spaces.
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Item No.:
21
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Site:
Buffet-Crew Mess
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Violation:
There was a crack on the side sneeze guard of the portable buffet station.
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Recommendation:
Repair or replace the cracked sneeze guard.
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Item No.:
22
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Site:
Buffet-Potwash
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Violation:
The potwasher was posted "out of order". Per staff it had been posted three days prior and that the only problem was the front door hinges were damaged.
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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-Deck 5 Warewash
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Violation:
Two final rinse nozzles were positioned so that the water would not touch all the plate surfaces.
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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.:
27
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Site:
Other-Sorrento's Pizza Parlor
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Violation:
The decorations hanging from the deckhead over the pass-thru service counter were dust soiled.
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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-Port and Starboard Food Service
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Violation:
The void spaces under and behind the hot holding units in technical spaces 6270 and 5605 were soiled.
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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:
Pantry-Pool Bar - Pantry
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Violation:
There were four clean ice buckets stored in the right side technical space of the service bar counter.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Sorrento's Pizza Parlor
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Violation:
The handwash station paper towel dispenser was positioned over the preparation service counter, allowing water from handwashing to drip onto the counter when reaching for paper towels.
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Recommendation:
Position the paper towel dispenser directly above the handwash sink, where any water dripping down would be trapped within the station.
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Item No.:
30
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Site:
Other-Ben & Jerry's Ice Cream Parlor
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Violation:
There was no "WASH HANDS OFTEN" sign posted at the handwash station.
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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:
Galley-Deck 4
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Violation:
There was no waste receptacle at the portside handwash station at the entrance to the galley.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Deck 5 Warewash
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Violation:
There were wet paper towels inside the paper towel dispenser at the soiled landing of the dishwash machine.
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Recommendation:
Ensure that the paper towel dispenser is not subject to water splash and that the paper towels are changed whenever they become wet.
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Item No.:
33
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Site:
Bar-Bull and Bear
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Violation:
The carpet mat covering the scupper drain in front of the pantry entrance was worn and damaged, making cleaning difficult. The mat was soiled.
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Recommendation:
Replace the mat.
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Item No.:
33
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Site:
Food Service General-Windjammer Technical Spaces
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Violation:
There were electrical lines secured to the floor of the technical spaces, making cleaning difficult.
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Recommendation:
Relocate the electrical lines along the technical space walls. Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
34
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Site:
Galley-Deck 3 Hot Galley
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Violation:
There was a leak at the drain line inside the technical compartment of baine marie unit 1051.
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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.:
34
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Site:
Galley-Deck 4
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Violation:
There was a leak at the drain line of the portside handwash station at the entrance to the galley.
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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.:
37
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Site:
Galley-Deck 4 Hot Galley
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Violation:
There was excessive condensate collecting on the deckhead above the alto-sham. The condensate was dripping onto the equipment and the deck.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 3 Vegetable Preparation
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Violation:
There was excessive condensate collecting on the underside of the shelf above the bain marie.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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