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Item No.:
*
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Site:
Housekeeping-Mini Bar Refrigerator Cleaning
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Violation:
Staff explained the procedure of using Oxivir Five 16 to clean and sanitize the inside of mini bar refrigerators once per week. This chemical is not to be used in food zones per the manufacturer. If used, a rinse step should follow its application in these areas.
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Recommendation:
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
On 29 June, inspection date, the ship arrived in Seattle, WA from Victoria, BC around 0700 as scheduled. Medical staff did not send a 24-hour report. Once in port, medical staff sent a report. MIDRS clocked the report as submitted at 1144 Eastern Time (0844 Seattle time). At this time, the inspection already started. In addition, the 24-hour report send on 20 June was incorrect with reversed numbers of passengers and crew.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-AGE Surveillance Log & Food/Beverage Questionnaire
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Violation:
These forms did not follow sections 4.1.2.1.3 and 4.1.2.2.1 of the 2018 VSP Operations Manual. For example, the log did not have information on date and time of last AGE symptoms and the questionnaire did not have a designation if the case was a passenger or crew member.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
02
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Site:
Medical-Immediate Contacts of Symptomatic Crew
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Violation:
The review of the AGE logs found no notes documenting if the symptomatic crew members had immediate contacts or significant others, other than cabin mates.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. An immediate contact means sharing a cabin either full or part time or sharing its bathroom facilities. This includes boyfriends, girlfriends, spouses, or other significant others. If the symptomatic crew member has no cabin mate or other immediate contact, this must be documented.
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Item No.:
06
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Site:
Potable Water-Bunkering Microbiological Onboard Test
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Violation:
The sample of water from 29 June was being incubated at 38°C. The test required an incubation temperature of 35°C. Corrections started immediately.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool
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Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet. Corrections started immediately.
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Recommendation:
Section 6.8.1.2.1 - The rescue or shepherd?s hook must be long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc.
For a rectangular pool, the shorter distance would be from the long side of the rectangle as long as there are no obstructions (Figure 6-1). The 2 feet (0.6 meters) is measured from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last five cruises revealed that two crew members were not evaluated and isolated by medical staff immediately after AGE symptoms onset due to their choice of not reporting right away their symptoms. Specifically, (1) a nonfood employee experienced an onset of AGE symptoms on 31 May at 1800, continued to work after those symptoms began, reported being around the ship, and visited the medical center on 2 June at 1143; and (2) a food employee experienced an onset of AGE symptoms on 2 June 0625, reported eating in the crew mess at 0700, self-isolated in cabin, and visited the medical center on 2 June at 1143. Staff stated that there were not aware of any counseling for these crew members.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Buffet-Terrace Café
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Violation:
Different raw marinated herring products were in the buffet line during breakfast service and no consumer advisory was in place. This was corrected immediately.
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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 disclosure is (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 or 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.
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Item No.:
17
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Site:
Pantry-Barista
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Violation:
The dry store cabinet was identified in the time control plan as a time control unit, but it was not identified as such.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, esnure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Galley-Walk-in Cooler
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Violation:
A hotel pan of cut honeydew was labeled as containing smoked turkey and a hotel pan of smoked turkey was labeled as containing cut honeydew. Both pans had production dates of 29 June indicating that the labels were reversed. This was corrected.
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Recommendation:
Label food correctly.
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Item No.:
19
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Site:
Housekeeping-Deck 7 Forward/Starboard Passenger Cabin Corridor
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Violation:
One open ice cooler was on a trolley unprotected in the passenger corridor. In addition, the handle of the ice scoop was in the ice. A housekeeping crew member exited one of the cabins after the finding. Corrections started immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized). 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The in-use dough sheeter belts were stained in several areas. Crew stated that they clean them scraping them. Although the belts were in use, it was only dough and the stains were colored and dark. Staff stated that they could replace the belts.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Hot Line
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Violation:
Two previously cleaned waffle makers had encrusted debris and looked difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Bar-Barista
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Violation:
The decorative wood on one of the undercounter refrigerator doors of the back bar was loose creating a difficult to clean area. Corrections started immediately.
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Recommendation:
Ensure 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.:
22
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Site:
Galley-Potwash
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Violation:
The pressure gauge of the in-use potwash machine measured 30 psi during operation. The data plate indicated a pressure of 15 to 25 psi. Corrections started immediately.
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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:
Galley-Dishwash
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Violation:
The wash temperature gauge of the in-use rack-type warewasher was broken. The crew working with the machine were unaware and using the machine. Corrections started immediately.
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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:
Galley-Potwash
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Violation:
The front-loading potwash machine poured streams of wash water from inside, through the left side of the front door, to the deck. Corrections started immediately.
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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:
Galley-Dishwash
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Violation:
The final rinse gauge of the in-use rack-type warewasher seemed to be inaccurate. Although the gauge was measuring a temperature of 180°F at the manifold, the temperature at the final rinse upper arm only indicated a maximum of 160°F and the temperature at the utensil surface was 154°F. Corrections started immediately.
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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.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature of the in-use rack-type warewasher was 154°F at the utensil surface in several evaluations. A thermolabel in the final rinse upper arm only indicated a maximum of 160°F after several evaluations. The final rinse gauge was measuring 180°F. Corrections started immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Galley-Terrace Café
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Violation:
There were food residues above the cleaning locker. This was corrected.
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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.:
27
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Site:
Other-Engine Control Room
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Violation:
The water filter housing and the water hoses to the espresso machine were soiled. In addition, the table under the espresso machine was soiled. This area was previously cleaned and not in operation.
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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.:
28
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Site:
Galley-Deck 3 to Deck 4 Service Stairs
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Violation:
A waiter was observed taking a stack of previously cleaned plates from the main galley to the crew mess through this area. The plates were upright and unprotected.
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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.:
29
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Site:
Galley-Terrace Café
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Violation:
The temperature at the handwashing sink did not reach 100°F after about 2 minutes of running water. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
29
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Site:
Galley-Dishwash
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Violation:
The temperature at the handwashing sink did not reach 100°F after about 2 minutes of running water. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
33
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Site:
Galley-Tiled Deck
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Violation:
The tiled deck in the main galley was heavily in disrepair and difficult to clean. There were sections with epoxy deck that were in good state of repair.
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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:
Other-Engine Control Room
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Violation:
The carpeted deck of the coffee station was stained and difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
35
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Site:
Galley-Potwash
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Violation:
The streams of wash water coming out of the potwash machine during operation were pooling on the deck.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
At least one set of multiple forward lines had one open rat guard.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
44
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
A nonfood employee experienced an onset of AGE symptoms on 31 May at 1800, continued to work after those symptoms began, reported being around the ship, and visited the medical center on 2 June at 1143. This is almost 42 hours after symptoms began.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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