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Item No.:
08
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Site:
Galley-Deck 15 Galley - Dishwash
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Violation:
During operation of the port flight-type conveyor dishwash machine, continuous leaking observed from the manifold pipe and backflow preventer at the final hot water sanitizing rinse. Staff replaced the leaking backflow preventer during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Pipe Maintenance Records
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Violation:
Two December maintenance records for work conducted on deck 1 potable water tank 19 automatic valve (12/9/15) and deck 1 potable room bypass (12/7/15) stated pipe disinfection was done at 50 ppm for 1 minute contact time and no free halogen residual levels were recorded before pipes placed back into service. Staff reported they recorded the wrong information on the log.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The cross connection control log did not indicate the plumbing system component for many of the nontestable devices. The column contained information about the location and area where the backflow prevention device was installed, but did not specify the plumbing component. Also, the backflow preventers installed for the automatic hood washing systems were not listed on the log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (9) automatic galley hood washing systems.
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Item No.:
16
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Site:
Buffet-Deck 5 Serving Line
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Violation:
While the line was open, no consumer advisory was posted for the pickled herring served on the crew buffet.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Buffet-Pastry Shop
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Violation:
One of the wicker baskets on the passenger self-service counter contained mixed whole fruit in direct contact with the basket. Only breads or rolls are allowed inside such baskets and there must be a cloth installed to keep the bread or rolls from touching the basket interior.
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Recommendation:
Ensure linens and napkins are not used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.
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Item No.:
20
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Site:
Bar-Outrigger Port Beverage Station
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Violation:
The stainless steel access panel to the undercounter ice bin was sealed to the counter with silicone. The silicone had to be removed with a box cutter in order to inspect and clean the ice bin.
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Recommendation:
Ensure multiuse food-contact surfaces are: (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
21
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Site:
Buffet-Horizon Court - Hot Buffet Line Aft
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Violation:
The power cable to the counter-mounted toaster oven was draped over the counter below, making cleaning difficult. Staff corrected this during the inspection.
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Recommendation:
Ensure nonfood 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. Elevate power cables to fixed equipment so cleaning beneath is easy.
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Item No.:
22
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Site:
Galley-Deck 5 Main Potwash
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Violation:
During operation, the low soap alarm was not functioning properly due to a light that was burned out and did not indicate the unit was on.
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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.:
26
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Site:
Buffet-Horizon Court - Hot Buffet Line Aft/Starboard
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Violation:
Three of the previously cleaned self-service bowls were visibly soiled with food residue that were among the bowls stacked for passenger self-service.
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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:
Buffet-Horizon Court Aft Pantry
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Violation:
The previously cleaned milk urn on the pantry counter was soiled with a black residue on the surface of the gasket inside the dispensing nozzle. Staff immediately cleaned the nozzle interior and gasket.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Bar-Outrigger
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Violation:
The left beer tap had an accumulation of soil and debris when checked with a drinking straw.
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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:
Bar-Outrigger Bar Store 16709
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Violation:
Two stacks of buckets used to serve beer were stored inverted on the deck. Also, about ten sombreros were stored on the top boxes of new food equipment. Staff stated these sombreros are worn by passengers during an event once a week and then returned to store room.
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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-Outside Deck 4, M1, Engineer Workshop
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Violation:
A deli slicer was observed stored on the deck in a crew public hallway outside of the engineer workshop. Staff reported this was waiting to be repaired.
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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.:
33
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Site:
Buffet-Horizon Court - Bistro Beverage Station Stbd/Aft
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Violation:
An open gap was observed along the forward bulkhead at the juncture with the deckhead that appeared to be a ventilation slot. This gap was heavily soiled with layered amounts of dust debris.
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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-Ocean View Starboard Speedwell
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Violation:
The two deck drains under the speedwell had approximately one inch of standing water in the recessed collection area around both drains.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Bar-Outrigger Bar Store 16709
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Violation:
About ten sombreros were stored on the top boxes of new food equipment.
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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-Provision Logs
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Violation:
The inspection of the food provisions that were loaded on 14 February was not documented.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
43
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Site:
Ventilation-Deck 17 AC Unit 17.5.03
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Violation:
Dirt and soil was accumulating on the far end of the condensation collection pan.
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Recommendation:
Keep air handling units clean.
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Item No.:
43
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Site:
Recreational Water Facilities-Piazzo Fountain
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Violation:
Green debris was observed on the bottom of the fountain in three different areas.
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Recommendation:
For decorative fountains and misting systems, ensure: (1) Maintain decorative fountains and misting systems free of Mycobacterium, Legionella, algae, and mold.
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