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Item No.:
*
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Site:
Potable Water-Bunkering Charts
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Violation:
The chart recorder paper was on a scale of 0-100 ppm for both the chlorine residual and pH, but the bunkering was also done manually and the correct levels of both chlorine residual and the pH were met. Also, upon inspection of the analyzer the digital readout gave the correct chlorine residual level and pH. It is strongly recommended that the chart recorder paper be used on a scale of 1-10, so that it is easier to read and monitor by crew members.
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Recommendation:
It is strongly recommended that the chart recorder paper be used on a scale of 1-10, so that it is easier to read and monitor by crew members.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On July 4, 2013, the AGE surveillance log indicated a non-food worker had 10 episodes of diarrhea and a headache, but was a nonreportable case. The underlying illness column stated 'none'. According to the medical notes, this individual had too much alcohol consumption.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Cases
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Violation:
On July 29, 2013, a non-food worker had an AGE illness onset of two episodes of diarrhea and abdominal cramps, but were recorded as non-reportable. The underlying illness column indicated 'none'. According to the staff, they did not realize the diarrhea definition of an AGE reportable case included symptoms above normal for the individual. According to the medical notes, this person should have been an AGE case. The time stamp in the electronic medical records system stated this individual was not isolated for 24 hours, but upon review of the medical notes, this individual was isolated for 24 hours. Documentation was shown to the inspector indicating corporate staff were working on the time stamp problem in the electronic medical records system.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]). Ensure the information in the electronic medical records system is correct and accurate.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
It was unknown if there was a technical problem with the format of the new electronic log because after the 19th case entry, the grid lines were missing. As a result, it was not clear if the data in the columns of the log could be sorted and analyzed correctly. There were no entries after the 19th row of the AGE log observed during the inspection and all of the other issues from the last inspection regarding this violation had been corrected.
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Recommendation:
The new electronic AGE log should be reviewed and adjusted so as the AGE cases exceed the grid of 19, there is a new page generated which starts with the 20th case.
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Item No.:
02
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Site:
Medical-Asymptomatic Crew Documentation
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Violation:
There was no way to enter 'none' into the close contacts section for each AGE case. This was written on the last inspection, but the other issues identified with the close contacts section had been corrected.
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Recommendation:
If ill crew members do not have any cabin mates or other immediate contacts that need to be interviewed, ensure there is a way for medical staff to enter into an electronic system or otherwise document "none".
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Item No.:
06
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Site:
Potable Water-Far Point Charts
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Violation:
The charts for both the upper and lower loops on July 29, 2013 were not initialed and there was no indication the analyzers had been calibrated that day.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer's instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading. Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The backflow prevention device for the lube oil separator was a Watts N9 upon inspection, but the cross-connection control log indicated this device was a S8C.
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Recommendation:
Update the cross-connection control log.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The distillate lines to the three mineralizers and the drain lines to the mineralizer drains were striped blue for potable water. According to the staff, the mineralizers were currently not being used, but the ship would use them again soon.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Whirlpool #1 Compensation Tank Supply Line
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Violation:
There was no air gap or backflow prevention device between the potable water filling line and the compensation tank. Also, there was no backflow prevention between the water supply line to the compensation tank and the water softener. Finally, the potable water supply line to the compensation tank was not striped blue for potable water.
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Recommendation:
Install appropriate air gaps or backflow prevention devices. Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
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Site:
Potable Water-Whirlpool Sample Lines
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Violation:
It could not be determined if there was an air gap from the sample lines for whirlpools #1 - #3 and the drain. The lines went straight into the deck in the mechanical room.
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Recommendation:
Ensure an air gap is provided.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
None of the six whirlpool spas were shock halogenated daily, according to the documentation. According to the staff, they did not realize the spas had to be shocked daily. The whirlpool spas were shocked every other day. Also, the documentation indicated the chlorine residual levels during shock halogenation were more than 10 ppm, such as 11, 12, 13, 14, and 15 ppm, but staff were using chlorine test strips that only measured the chlorine residual of 10, 50, 100, and 200 ppm.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure the recorded values for shock halogenation are accurate.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
There were no flow meters installed for the RWFs. A manual flow meter device was presented to the inspector by staff, but the flow rates of the RWFs had not been monitored since June. According to staff, this device was used to calculate the turnover rates and bather loads of each of the RWFs.
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Recommendation:
Install flow meters. Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool #1
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Violation:
The digital display on the chart recorder was broken and the values were not visible. The value on the chart recorder chart matched the value on the analyzer digital readout, which was within the allowable limit. According to the staff, a work order had been submitted to repair the unit.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions.
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Item No.:
16
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Site:
Other-Cafe Latte-Tudes
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Violation:
The time control plan did not list the setup and discard times.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet.
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Item No.:
16
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Site:
Galley-Giovanni's/Chops
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Violation:
The reach-in time control units R-6-5-5 and R-6-5-8 were used to store foods held on temperature. Staff stated this was temporary because the walk-in refrigerator on the Chops side was broken so food was moved to the time control units to maintain temperature.
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Recommendation:
Ensure time control refrigeration units are not used to store food on temperature control.
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Item No.:
16
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Site:
Galley-Giovanni's/Chops
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Violation:
The under counter refrigerator unit R-6-5-4 on the Giovanni cook line was not labeled as being on time control. This unit was listed on the time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Deck 4 Time Control Plan
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Violation:
The reach-in refrigerator 4.13 was not listed on the cold food time control plan. This unit was labeled as time control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
18
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Site:
Preparation Room-Meat Walk-In Refrigerator
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Violation:
Several boxes of ground beef were stored on top of several boxes of tenderloin and other whole cuts of meat.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Bar-Pool Bar
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Violation:
A bar employee's jacket was stored in an undercounter cabinet with cans of soda and drinking straws.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deck 4 Soda Machine
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Violation:
The underside of the Diet Coke and Sprite dispensing nozzles had slotted fasteners.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Pizza Machine
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Violation:
The electrical wire was draped on the counter.
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Recommendation:
Shorten, remove or secure the electrical wire so it does not drape on the counter.
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Item No.:
21
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Site:
Galley-Giovanni's/Chops
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Violation:
The clearance between the counter and the counter-mounted combination oven on the Chops grill line was less than 4 inches.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Galley-Giovanni's Beverage Station
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Violation:
The telephone wire was draped on the counter.
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Recommendation:
Shorten, remove, or secure the telephone wire so it does not drape on the counter.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwashing
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Violation:
The final rinse temperature gauge on the in-use conveyor type warewash machine was well past 210F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Food Service General-Dishwash Machine Data Plates
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Violation:
The data plates for the dishwash machines in the Windjammer galley, deck 2 crew galley, and the glasswash machine in the main galley on Deck 4 and Deck 5 listed the conveyer speed as 150 racks per hour.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
23
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Site:
Galley-Potwash Area
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Violation:
The detergent water in the wash compartment or the three-compartment sink was heavily soiled. No bubbles were seen in the solution to indicate the presence of soap. This sink was operating in this condition during the inspection. The water was immediately drained and replaced.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
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Site:
Galley-Deck 5 Cold Preparation Area
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Violation:
Food residue was present on the backside of the main blade on the previously cleaned deli slicer.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Provisions-Chef Storeroom
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Violation:
Food service equipment such as pots and baking trays were stored on the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Deck 8 Forward
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Violation:
A trolley with clean plates that were not covered or inverted was in the middle of busy hallway with passengers. The room service steward was using the trolley to deliver clean plates and food to guests.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Galley-Deck 5 Warewashing
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Violation:
The handwash station did not have a waste receptacle.
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Recommendation:
Provide easily cleanable receptacles for waste materials.
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Item No.:
33
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Site:
Galley-Deck 5 Bakery Elevator
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Violation:
Food residue was accumulated in the corners on the elevator deck.
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Recommendation:
Ensure 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.:
36
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Site:
Dining Room-Deck 5
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Violation:
The lighting intensity at the waiter stations could not be raised to 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Dining Room-Deck 4
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Violation:
The lighting intensity above the center waiter station and the waiter station to the right of the center staircase could not be raised to 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Windjammer
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Violation:
The lighting intensity behind the combination oven was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Main Stove Bench
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|
Violation:
The corner of the exhaust hood closest to the stock pots and potwash area had water accumulated which was dripping onto an empty deck stand and the deck below.
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Recommendation:
Ensure 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.:
38
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Site:
Bar-Pool Bar
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Violation:
A bar employee's jacket was stored in an undercounter cabinet with cans of soda and drinking straws.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Integrated Pest Management-Follow-up Inspections
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Violation:
There were several entries for flies in the active surveillance portion of the log, but for each of these entries it was indicated that there was no follow-up inspection and a date of the follow-up inspection was not recorded. Also, there was a column asking if the problem had been resolved, and this column was checked yes for every entry even though there were still flies seen in each area. Staff stated they thought the resolved column meant that the area had been sprayed and not that the flies were gone. Upon further inspection, it appeared that most areas were followed-up on at some point after the initial flies were seen, but it was very difficult to determine from reviewing the log.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
41
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Site:
Other-Bridge Toilet Room
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|
Violation:
There was no sign advising users to use a paper towel or tissue to open the door.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
43
|
|
Site:
Ventilation-Air Handling Units
|
|
Violation:
Technical water was used to clean the air handling units.
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|
Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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Item No.:
44
|
|
Site:
Medical-AGE Reportable Case Definition
|
|
Violation:
The medical staff in charge did not know the AGE reportable case definition included diarrhea that was above normal for the individual.
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|
Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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Item No.:
44
|
|
Site:
Recreational Water Facilities-Shock Halogenation
|
|
Violation:
The staff in charge of the shock halogenation of the six whirlpool spas did not know the spas had to be shock halogenated daily. They were shock halogenating the spas at the same time as they were draining the spas, which is only required every three days. Also, the documentation indicated the chlorine residual levels during shock halogenation were more than 10 ppm, such as 11, 12, 13, 14, and 15 ppm, but staff were using chlorine test strips that only measured the chlorine residual of 10, 50, 100, and 200 ppm.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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