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Item No.:
08
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Site:
Potable Water-Replacement Pipe Sanitizing
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Violation:
The records for sanitizing replacement pipes did not indicate that the pipes had been flushed with potable water or otherwise dechlorinated until the free halogen residual was less than or equal to 5 ppm. The free halogen residual test was also not documented.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
19
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Site:
Buffet-Windjammer
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Violation:
Some of the portable sneeze shields did not provide sufficient protection because the shield was too high. This was observed for some food items on the middle and port side buffet islands. Staff reported they could adjust the height of the sneeze shields to provide adequate food protection.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Ice Machine
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Violation:
The ice machine deflector panels on both of the ice machines were cracked in several places.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
21
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Site:
Dining Room-Port Side Waiter Station
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Violation:
The waiter station doors were in disrepair. The laminated particle wood board was chipping and exposed raw and rough material.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Lattetudes
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Violation:
The granite countertop under the espresso machine with two group heads was chipped in two locations, exposing a rough surface.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Windjammer Storage Locker
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Violation:
Condiments and food equipment were stored on painted galvanized shelving units, and the paint on the galvanized metal shelving was chipping.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Windjammer Potwash
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Violation:
Water was observed spraying from the bottom right corner where the hood closed from the machine while in operation.
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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.
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Item No.:
23
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Site:
Galley-Windjammer Potwash
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Violation:
The wash cycle of the in-use potwash machine did not reach the minimum temperature of 150°F, as stated on the manufacturer's data plate. The inspector's and ship's thermocouple thermometers measured temperatures between135-137°F. The ship's thermometer measured the wash tank to be less than the 150°F. The machine was in operation at the time of the inspection.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
26
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Site:
Galley-Chops
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Violation:
A pan was soiled with food residue in the clean storage racks.
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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.:
26
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Site:
Other-Rita's
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Violation:
The espresso machine on the front counter was soiled with dust and debris on the food splash surface around the dispensing nozzles. This area was not in operation.
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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.:
26
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Site:
Galley-Deck 5 - Dishwash
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Violation:
Two previously cleaned plates were soiled with food debris. They were sent to be re-cleaned.
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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.:
27
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Site:
Other-Conciege Lounge
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Violation:
The counter behind the espresso machine was soiled with dust and coffee grounds beyond a day's accumulation.
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Recommendation:
Ensure 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.:
30
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Site:
Bar-Pool
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Violation:
The paper towels at the port handwashing station were slightly damp around the edges. These were replaced immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Bar-R Bar
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Violation:
On the starboard side of the bar near the entrance, water came up from the deck tiles when stepped on.
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Recommendation:
Ensure 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-Chops
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Violation:
Food residue was noted on the bulkhead behind the combination oven. This area was previously cleaned and not in operation.
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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.:
33
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Site:
Buffet-Windjammer Storage Locker
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Violation:
Some of the coving at the deck bulkhead juncture of the buffet storage locker was missing or in disrepair. The deck was soiled around the corners of the locker. This locker was used to store condiments and equipment.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure 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-Deck 5 - Starboard Beverage Station
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Violation:
The deckhead exhaust vents above the espresso machine were soiled with dust. Espresso mugs and plates were stored directly under these vents.
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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.:
34
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Site:
Bar-Lattetudes
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Violation:
The espresso machine with three group heads was leaking from the bottom in two locations: from where the drain line connected to the underside of the machine, and on the left underside of the machine.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Windjammer Potwash
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Violation:
Water had pooled on the deck to the right side of the potwash, and water was observed spraying from the machine when in operation.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Staff Mess Beverage Station
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Violation:
The light was not shielded or shatter resistant above the cup storage rack adjacent to the left of the beverage station. Cups were not stored on the rack at the time of inspection.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Other-Rita's
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Violation:
A live fly was observed by the point-of-sale machine and door.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Other-Conciege Lounge
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Violation:
A live fruit fly was observed by the bar of the Concierge Lounge.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Omelet Station
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Violation:
A live fly was observed behind the starboard omelet station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Ice Machine
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Violation:
Two live flies were observed by the ice machines.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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