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Item No.:
08
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Site:
Galley-Deck 10 Club
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Violation:
The backflow preventer on the portside forward combination oven #1 was constantly dripping.
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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-Cross-Connection Control Log
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Violation:
The list of testable backflow prevention assemblies did not have actual testing dates listed or when the previous tests were conducted. Additionally, the pressure differential values were confusing to understand. Some were believed to be written in psi units; however, other devices had entered values that did not correspond with the minimum pressure values associated with the type of testing device used. Additionally, two noncontinuous pressure devices for pulper #1 and one device for pulper #2 were installed but were not recorded in the non-testable device 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. Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Pulper #1
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Violation:
The backflow prevention device for pulper #1 was in disrepair. Remediation began immediately.
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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-Production Line
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Violation:
The potable water production line was not stripped blue green blue or blue after the halogen injection point. Remediation began immediately.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
The AGE log stated that a food worker had a symptom onset on 11 March 2023, at 0958, This food worker did not report to medical until 13 March 2023 at 1000. The food worker went to work and to the crew mess after their symptom onset and before they reported to medical. A food risk assessment was conducted, and the worker was disciplined.
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Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. 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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
The AGE log stated that a food worker had a symptom onset on 11 March 2023, at 0958, This food worker did not report to medical until 13 March 2023 at 1000. The food worker went to work and to the crew mess after their symptom onset and before they reported to medical. A food risk assessment was conducted, and the worker was disciplined.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food.
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Item No.:
16
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Site:
Other-I-95 Corridor
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Violation:
A food transportation cart with a hotel pan, full of previously cooked squid and a hotel pan with four previously cooked ham sandwiches did not have a time control designation nor a food transportation log.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
18
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Site:
Other-I-95 Corridor
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Violation:
A food transportation cart bringing food from the main galley to the officer's mess had a plate of raw steak stored on top of a plate of cooked chicken. Both the chicken and the steak were covered. No cross-contamination was observed during the inspection.
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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.:
20
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Site:
Preparation Room-Deck A
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Violation:
The not-in-use dough sheeter's belt was scored and had frayed edges. Remediation started immediately.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 1 Pasta Station
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Violation:
The paint was chipped on the assembly arm of the deck-mounted stand mixer in the area.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; and (4) Finished to have smooth welds and joints.
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Item No.:
21
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Site:
Galley-Deck 1 Soup Station
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Violation:
Water was dripping from the control panel of the soup kettle on the right. This area was not in use at the time of the inspection. The source of water was identified as the steam line.
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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.
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Item No.:
21
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Site:
Galley-Deck 10 Club
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Violation:
The sealant around the control panel of the soup station was rough, peeling, and/or missing.
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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.:
24
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Site:
Galley-Deck 10 Club
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Violation:
The conveyor-type glasswash machine's final sanitizing rinse temperature measured at 140F. The machine was checked several times by inspector and crew. The inspector thermometer measurered 139.7F and 140.4F. The machine was shut down, and all items that passed through it were traced and brought back to go through the hood-type dishwash to be re-washed.
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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 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 1
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Violation:
The starboard side ice machine's had black debris inside the recirculation bath. The crew shutdown and started cleaning immediately.
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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.:
33
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Site:
Galley-Deck 10 Club Restaurant
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Violation:
The view window from the galley to the dining room brass finishing was coming away from the bulkhead creating a gap in the window finishing.
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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.:
39
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Site:
Preparation Room-Deck A
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Violation:
Three small flies were observed in the area.
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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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