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Item No.:
20
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Site:
Galley-Windjammer Galley - Hot Galley
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Violation:
The Alto-Shaam steam kettle HH 11-07 was posted out of order. According to the AVO list this failure was from 22 September 2010.
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Recommendation:
Ensure that utensils are maintained in a state of repair or condition that meets the materials, design and construction specifications of these guidelines or are discarded.
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Item No.:
39
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Site:
Galley-Windjammer Galley - Port Entry
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Violation:
There was one live fruit fly noted on the deckhead just outside the soiled plate collection area at the port entry to the galley.
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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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Item No.:
21
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Site:
Buffet-Windjammer Buffet - Jade Counter Port
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Violation:
The two ovens at this service area were posted out of order. It was not clear according to the AVO list how long it was out of 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.:
33
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Site:
Buffet-Windjammer Buffet - Jade Counter Starboard
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Violation:
The deckhead over the soiled dish collection area at the starboard side was corroded and soiled with dirt debris, especially between the individual panels.
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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. 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.:
22
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Site:
Galley-Windjammer Galley - Dishwash
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Violation:
The flight-type conveyor dishwash machine was out of order. There was a large accumulation of soiled items which filled the entire soiled landing tables. Staff stated these soiled items would be moved to the deck 5 main galley dishwash for cleaning. The glasswash machine was in operation.
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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.:
19
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Site:
Galley-Windjammer Galley - Galley
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Violation:
One large plastic bin of unpackaged white grapes were stored uncovered on the top rack of a trolley. There were two other plastic bins of unpackaged and uncovered whole pears and apples on the preparation counter. All were covered immediately.
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Recommendation:
Keep unpackaged ready-to-eat foods covered in storage.
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Item No.:
21
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Site:
Buffet-Windjammer - Island Grills Aft
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Violation:
There was a large open void beside the hot cabinet 4811.1111.6032 in the under counter technical compartment at the port end of the island grill. The same large open void was present on the starboard side of the island grill aft where two hot cabinets were installed in the technical compartment 4811.1111.7036.
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Recommendation:
Install a stainless steel removable panel in the technical compartments to fully close the open voids present.
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Item No.:
39
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Site:
Buffet-Windjammer - Island Grill Aft
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Violation:
One live fruit fly was observed on the deckheat at the island grill aft - starboard side.
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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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Item No.:
20
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Site:
Buffet-Windjammer - Island Grill Aft
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Violation:
The port side deep fryer in the port island grill aft was posted out of order. This was since 26 October according to the AVO list.
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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.
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Item No.:
26
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Site:
Buffet-Windjammer - Hot Island Starboard Aft
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Violation:
Some of the previously cleaned plates stacked at the hot island buffet for passenger self-service were soiled with food debris.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
33
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Site:
Buffet-Windjammer - Hot Island Starboard Aft
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Violation:
The exhaust vent inside the small extraction section over the carving station was heavily soiled with dust debris. The exterior decorative wood for the extraction unit was heavily soiled with accumulate dust debris.
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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.:
29
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Site:
Buffet-Deck 9 Concierge Lounge
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Violation:
There is a cocktail drink service done by the ship's staff at this lounge, including ice and mixed drinks, but there is only a utility type sink installed in the counter, with no handwash station installed and no portable handwash station used.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
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Item No.:
21
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Site:
Galley-Deck 5 Main Galley - Room Service
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Violation:
The Brasilia espresso/cappuccino machine was posted out of order. It was not clear from the AVO list just how long this unit was out of 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.:
39
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Site:
Other-Cafe Promenade
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Violation:
One live fruit fly was observed on the deckhead over the center of the back counter.
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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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Item No.:
39
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Site:
Other-Cafe Promenade - Coffee Counter
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Violation:
There were four live fruit flies observed on the wooden and metal deckhead over the coffee counter.
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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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Item No.:
30
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Site:
Pantry-Cabin Service Pantry - Deck 6 Forward
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Violation:
The handwash station inside this pantry was out of order since last week according to staff.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
28
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Site:
Food Service General-Cabin Service Pantries - General
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Violation:
The clean racks installed beside the soiled landing table in all the housekeeping pantries were within two meters of the overhead spray and subject to splash.
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Recommendation:
Install fixed or removable side splash panels on the clean dish storage racks to prevent splash from the soiled counter spray hose.
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Item No.:
27
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Site:
Galley-Deck 3 Hot
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Violation:
The back underside of flat griddle 4811.033.1027 was 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:
Galley-Deck 3 Pastry
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Violation:
The undercounter technical compartment 4811.033.4015 for the ice cream freezer was soiled. A work order had been submitted.
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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.:
34
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Site:
Galley-Deck 3 Pastry
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Violation:
The left dipper well was leaking at the faucet.
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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.:
26
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Site:
Galley-Deck 3
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Violation:
The area around the juice dispensing nozzles was soiled with a black substance on the juice machine next to the alcohol cabinet and across from the dishwashing area.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Preparation Room-Fish
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Violation:
The profile plates on the bulkhead water line penetrations for the handwash sink were loose, leaving gaps between the plates and the bulkhead.
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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-Deck 5 Hot
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Violation:
There was missing and recessed grout between the deck tiles in front of the grills.
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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 4
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Violation:
There were leaks at the faucet and cold water handle on the wash sink across from the service pantry area.
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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.:
21
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Site:
Bar-Boleros
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Violation:
There was a gap between the stone bar counter and the stainless steel panel underneath. This was above the service station. According to staff a work order was already submitted to repair this area.
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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.:
27
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Site:
Bar-Boleros
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Violation:
The gap between the stone counter and stainless steel panel underneath was soiled. This was above the service station.
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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.:
19
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Site:
Pantry-Pool
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Violation:
A bartender was observed placing limes and lemons in a plastic bin that was on the deck inside the walk in refrigerator.
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Recommendation:
Ensure that food and bins are not placed on the deck.
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Item No.:
13
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Site:
Pantry-Pool
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Violation:
A bartender was observed placing limes and lemons in a plastic bin that was on the deck inside the walk in refrigerator. As soon as the inspector and beverage manager entered the refrigerator, the bartender placed the plastic bin on a deck stand.
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Recommendation:
Ensure that employees are aware of proper food handling practices.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The listing did not include the two Watts 9D devices on the bin washer or the Watts N9 device on the deck tap in the garbage room.
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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-Cross-connection Control Program
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Violation:
Per the backflow prevention device inspection records, the devices are inspected annually. The backflow prevention device on the dialysis connection in medical was due to be inspected last month.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected.
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Item No.:
08
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Site:
Potable Water-Port/Aft Bunker Station
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Violation:
The potable water hoses in use and in the storage locker were not labeled potable water only at each connecting end.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
The written documentation for the tank coatings did not indicate that the manufacturer's recommendations for application, drying and curing were followed.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
06
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Site:
Potable Water-Microbiological Sampling
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Violation:
Per the Colisure test kit instruction, the potable water microbiological samples are to be incubated at 35 +/- 0.5C. There was a shoreside sample in the incubator and the temperature was 40C
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Recommendation:
Ensure manufacturer's instructions are followed to prevent inaccurate results.
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