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Item No.:
15
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Site:
Provisions-Deck 0 Fish Freezer
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Violation:
Six out of twenty oyster tags dated back to April 1 2026 did not identify the date when the last oyster was served. Staff stated they were unsure why they were unlabeled.
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Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty; (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served. Record the date when the last shellstock from the container is served on the tag, label, or invoice.
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Item No.:
33
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Site:
Provisions-Deck 0 Dry Storeroom
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Violation:
The bulkhead near the evaporator was protruding outward which created a large gap.
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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.:
19
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Site:
Provisions-Deck 0 General Storeroom
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Violation:
An excessive accumulation of ice was on four boxes of churros, five salad dressing containers and four chickpea containers.
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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; (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; (6) At least 150 millimeters (6 inches) above the deck on shelving units. 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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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Site:
Preparation Room-Deck 0
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Violation:
When the inspector used the test strips to measure the parts per million (ppm) for the fruit wash there was no color change to verify the correct amount of chlorine. Crew stated the ppm of the fruit wash needed to be 50 - 100ppm and was unsure why it did not change.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
39
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Site:
Buffet-Hot Line
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Violation:
One fly was in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas. Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
21
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Site:
Buffet-Hot Line - Grills
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Violation:
The undercounter refrigerator thermometer read 50F; however, temperatures measured 27F with the inspectors thermometer. This was replaced immediately.
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Recommendation:
Ensure ambient air temperature-measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
33
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Site:
Galley-Deck 3 Dishwash
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Violation:
Puddles of water were on the deck near the flight-type dishwash machine.
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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.:
16
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Site:
Dining Room-Deck 3 Main
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Violation:
The special events menu's consumer advisory statement had very small and faded text.
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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 (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. (2) On a menu using an asterisk at the animal-derived food 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.:
24
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Site:
Bar-Deck 5 English Pub
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Violation:
The sanitizing bucket was less than 50 ppm with the inspectors test strip.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
39
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Site:
Bar-Deck 5 English Pub
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Violation:
A fly was in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
13
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Site:
Galley-Hooked
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Violation:
Six out of twenty oyster tags dated back to April 1 2026 did not identify the date when the last oyster was served. Staff stated they were unsure why they were unlabeled.
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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, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (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 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 supervisor or 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 transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of TCS/PHF, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards. 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, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (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 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 supervisor or 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 transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of TCS/PHF, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards.
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Item No.:
26
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Site:
Galley-Deck 8 - Lincoln Supper Club
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Violation:
A plastic tray of previously cleaned and sanitized glasses and bowls had food residue on the food contact surface.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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:
Pantry-Deck 16 - Hideaway
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Violation:
Water pooled underneath the Carbon dioxide canisters in the soda cabinet.
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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.:
20
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Site:
Bar-Deck 16 - Hideaway
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Violation:
A soda gun dispenser had a slotted fastener in the food splash zone.
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Recommendation:
Use 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.:
20
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Site:
Bar-Deck 15 - Base Camp
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Violation:
A soda gun dispenser had a slotted fastener in the food splash zone.
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Recommendation:
Use 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.:
20
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Site:
Bar-Deck 15 - Lime and Coconut
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Violation:
A soda gun dispenser had a slotted fastener in the food splash zone.
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Recommendation:
Use 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.:
39
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Site:
Buffet-Deck 15 - Windjammer - Bar - Starboard
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Violation:
Three fruit flies were near the orange juicer machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
29
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Site:
Buffet-Deck 15 - Windjammer - Bar - Starboard
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Violation:
A sanitizer bucket was blocking the crew handwashing sink making it difficult to access.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
21
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Site:
Galley-Deck 17 - Coastal Kitchen - Pantry
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Violation:
The ambient air thermometer in the undercounter refrigerator was not easily readable. Crew immediately replaced the thermometer.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) Scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) Scaled only in Fahrenheit are accurate to within 3F in the intended range of use. Ensure ambient air temperature-measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
26
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Site:
Dining Room-Deck 17 - Coastal Kitchen - Bar
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Violation:
Two previously cleaned and sanitized glasses were soiled with debris on the food contact side.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Galley-Deck 17 - Coastal Kitchen Waiter Pick Up Station
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Violation:
Open seams and peeling silicone were around the top side of the metal warming tops.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
39
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Site:
Bar-Deck 17 - Lime and Coconut
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Violation:
One fruit fly was in the basin of the crew hand washing sink.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
17
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Site:
Galley-Deck 4 Cold Cuts Pantry
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Violation:
Six cooling logs were missing for the following time/temperature control items date marked 9 May - 15 May 2026 and could not be reviewed to verify correct cooling processes:
one tray of cut honeydew
two trays of cut cantaloupe
one tray of sliced salami
one tray of sliced mortadella
one tray of sliced soppressata
The crew provided the correct logs 45 minutes later and mentioned they were placed in a different food area.
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Recommendation:
Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
42
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Site:
Children Area-Adventure Ocean
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Violation:
The bottom of the jungle gym's play area was in disrepair and not easily cleanable. A service order had already been placed.
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Recommendation:
Ensure toys used in the child activity center are cleanable and maintained in a clean condition.
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Item No.:
43
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Site:
Ventilation-Passenger and Crew Cabin Filters
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Violation:
The air filter for stateroom #156 was soiled with dust and debris.The Chief Technician stated all cabin filters were soiled due to the lint coming from the new carpet. All cabin filters needed to be replaced; however, replacement air filters were back-ordered by approximately one month.
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Recommendation:
Keep air handling units clean. Ensure vessels have a plan to inspect and maintain HVAC systems in accordance with the manufacturer?s recommendations and industry standards. Maintain the written inspection, cleaning, and maintenance plan for the HVAC system on the vessel and available for review during inspections. Ensure documentation of the inspection, cleaning, and maintenance plan is available for review during inspections.
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Item No.:
28
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Site:
Bar-Deck 17 - Locker 17.4.07
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Violation:
Two previously cleaned and sanitized chafing dishes stored in the locker were unprotected and soiled with dust and debris on the food contact surface.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
26
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Site:
Bar-Deck 17 - Bar Locker 17.4.07
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Violation:
Two previously cleaned and sanitized chafing dishes stored in the locker were unprotected and soiled with dust and debris in the food contact area.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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