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Item No.:
02
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Site:
Medical-
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Violation:
THE SAMPLE COLLECTION CONTAINERS WERE LABELED FOR OVA AND PARASITES AND NOT BACTERIAL ANALYSIS.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
09
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Site:
Recreational Water Facilities-SWIMMING POOLS AND WHIRLPOOLS
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Violation:
THE HALOGEN LEVEL IN THE #6 WHIRLPOOL WAS MEASURED 1.86 PPM. THE HALOGEN LEVEL IN #2 POOL WAS MEASURED AT 0.66. THE HALOGEN LEVEL IN THE ROMAN SPA WAS MEASURED AT 2.2 PPM.
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Recommendation:
Ensure that a free residual halogen of >1.0 and <5.0 mg/L (ppm) is maintained in recirculated swimming pools. Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-SWIMMING POOLS AND WHIRLPOOLS
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Violation:
THE HALOGEN METER USED FOR CALIBRATION OF THE ANALYZER FOR THE POOLS AND WHIRLPOOLS WAS NOT ACCURATE. AT THE KIDS POOL, THE VESSEL'S METER WAS READING 1 PPM ABOVE THE INSPECTOR'S METER. AT SWIMMING POOL #2, THE VESSEL'S METER READ 0.5 PPM LOWER THAN THE INSPECTOR'S. AT THE ROMAN SPA, THE VESSEL'S METER WAS 2 PPM HIGHER THAN THE INSPECTOR'S AND 2.3 PPM HIGHER THAN ANOTHER TEST KIT THAT WAS CHECKED SATISFACTORY AGAINST SECONDARY STANDARDS. THERE WAS NO SECONDARY STANDARDS TO CHECK THE CALIBRATION OF THE INACCURATE HALOGEN TEST KIT.
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Recommendation:
Ensure that the halogen test kit used for calibrating the analyzers for the swimming pools and whirlpools is operating within manufacturers recommendations. Purchase a set of secondary standards for the test kit and check the calibration of the meter on a regular basis.
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Item No.:
19
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Site:
Bar-CAFE PROMENADE
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Violation:
THE IN-USE TONGS WERE KEPT IN STANDING WATER. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Store in-use tongs dry or in water that is a minimum of 140F and changed every 4 hours.
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Item No.:
19
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Site:
Galley-CAFE PROMENADE
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Violation:
FRUITS THAT REQUIRE PEELING WERE NOT UNDER A SNEEZE GUARD AND WERE NOT PROVIDED WITH SERVING UTENSILS.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-WINDJAMMER OMELET STATION
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Violation:
THE HANDLE OF THE SPOON USED IN A CONTAINER OF CHOPPED PEPPERS WAS TOO SHORT AND THE ENTIRE SPOON WAS INSIDE THE CONTAINER. THIS CONTAINER WAS NOT SELF SERVICE AND WAS ONLY ACCESSED BY THE CREW MEMBER AT THE OMELET STATION. THE OTHER CONTAINERS AND SPOONS WERE THE SAME SIZE, BUT THE CONTAINERS WERE FULL AND THE SPOON HANDLE WAS OUTSIDE THE CONTAINERS.
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Recommendation:
Use shallow containers or spoons with longer handles to ensure that the handle stays outside of the container of food.
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Item No.:
19
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Site:
Galley-CAFE PROMENADE
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Violation:
THE HOOD CLEANING CABINET WAS OVER A PREPARATION TABLE. WHEN THE CABINET WAS OPENED WATER FROM THE EDGE OF THE CABINET DRIPPED ON TO THE PREPARATION COUNTER BELOW.
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Recommendation:
Ensure that the cabinet is leak-proof and that the cleaning chemical is placed in a spill-proof container.
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Item No.:
20
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Site:
Food Service General-
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Violation:
SMALL HOLES WERE NOTED IN THE CHUTE AREA OF THE ICE CRUSHERS THROUGHOUT THE VESSEL, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (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 such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Buffet-CREW MESS
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Violation:
THE TUBES AT THE BULK MILK DISPENSER WERE GREATER THAN 1 INCH LONG.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-
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Violation:
THE GRILL LABELS WERE PEELING, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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. Remove the peeling labels.
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Item No.:
21
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Site:
Galley-DECK 3 HOT GALLEY
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Violation:
SOME OF THE CAPS WERE MISSING AT THE SIDE PROFILES FOR THE GRILLS.
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Recommendation:
Replace the caps on the side profiles for the grills.
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Item No.:
21
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Site:
Galley-DECK 3 HOT GALLEY
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Violation:
SOME OF THE INSULATION MATERIAL WAS EXPOSED ALONG THE SIDES OF THE GRILLS, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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:
Galley-DECK 3 SAUCE STATION
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Violation:
CORROSION WAS NOTED AT THE MIXER COLLAR. THE COLLAR WAS ALSO NOTED TO HAVE STANDING WATER.
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Recommendation:
Ensure that 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:
Galley-DECK 5 BUFFET GALLEY
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Violation:
LOOSE SEALANT WAS NOTED ALONG THE OUTSIDE FRONT SECTION OF THE ICE MACHINE AT THE JUNCTURE BETWEEN THE UPPER COMPARTMENT AND THE ICE BIN, MAKING CLEANING DIFFICULT.
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Recommendation:
Remove the loose sealant and reapply sealant that is smooth and easy to clean.
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Item No.:
22
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Site:
Galley-DISHWASHING
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Violation:
THE FINAL RINSE TEMPERATURE GAUGE READ 228F. THERE WAS NO STEAM COMING FROM THE FINAL RINSE SPRAY NOZZLES, INDICATING THAT THE GAUGE IS NOT ACCURATE. THE TEMPERATURE AT PLATE LEVEL WAS 170F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
24
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Site:
Preparation Room-
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Violation:
THE CHLORINE RESIDUAL AT THE SANITIZE BUCKET WAS TESTED AT LESS THAN 50 PPM.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Pantry-SCHNOONER BAR PANTRY
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Violation:
A FEW GLASSES WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that 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:
Pantry-SCHNOONER BAR PANTRY
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Violation:
A SMALL AMOUNT OF MOLD WAS NOTED ALONG THE TOP OF THE WATERFALL ON THE LEFT SIDE OF THE UPPER COMPARTMENT OF THE ICE MACHINE.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-DECK 5 BUFFET GALLEY
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Violation:
THE DRAIN LINES UNDER THE REFRIGERATION UNITS WERE SOILED.
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Recommendation:
Ensure that 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:
Galley-DECK 3 HOT GALLEY
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Violation:
THE AREAS UNDER THE SIDE PROFILES FOR THE GRILLS WERE HEAVILY SOILED WITH GREASE RESIDUE. THE SIDES OF THE GRILLS WERE SOILED UNDER THE LEDGE AT THE SIDES OF GRILLS.
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Recommendation:
Ensure that 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:
Buffet-CREW MESS
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Violation:
THE UNDERSURFACE OF THE SOILED DROP-OFF COUNTER WAS HEAVILY SOILED.
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Recommendation:
Ensure that 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:
Pantry-SCHNOONER BAR PANTRY
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Violation:
THE INSULATION MATERIAL IN THE TECHNICAL COMPARTMENT UNDER THE ICE WELL WAS SOILED WITH MOLD.
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Recommendation:
Ensure that 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:
Bar-POOL BAR
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Violation:
A FEW WET PLASTIC SOUVENIR GLASSES WERE OUT FOR USE.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
THE HANDWASH SINK WAS LOW ON THE BULKHEAD. SPLASH FROM THE HANDWASH SINK WAS NOTED ON THE CLEAN STORAGE SHELVING UNIT.
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Recommendation:
Raise the handwash sink or install a splash guard.
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Item No.:
28
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Site:
Galley-DECK 3 PASTRY
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Violation:
THE PIE TINS AND CAKE BOARDS WERE STORED WITH THE FOOD CONTACT SURFACES FACING UP.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Other-DECK 3 DINING ROOM STAIRWELL LOCKER
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Violation:
SOME OF THE ITEMS IN THIS AREA WERE STORED LESS THAN 6 INCHES FROM THE DECK.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Buffet-STAFF AND OFFICER'S MESS
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Violation:
A FEW PLASTIC COFFEE MUGS WERE PLACED OUT FOR SERVICE WET.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Galley-DECK 5 GALLEY-ROOM SERVICE SECTION
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Violation:
THE ELECTRICAL LINES FOR THE PIZZA OVEN DRAPED THE DECK, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Buffet-STAFF AND OFFICER'S MESS
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Violation:
THE GROUTING WAS WORN AND SEVERAL DECK TILES WERE CRACKED AT THE ENTRANCE TO THE PANTRY AND AT THE BUFFET, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-PORTOFINO
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Violation:
THE SHELF ABOVE THE FRYERS WAS SEPARATING FROM THE BULKHEAD, RESULTING IN A DIFFICULT TO CLEAN GAP.
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Recommendation:
Re-attach the shelf to the bulkhead.
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Item No.:
33
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Site:
Buffet-PORT SIDE ISLAND GRILL
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Violation:
THE BULKHEAD UNDER THE FLAT GRILL WAS SOILED. THE GRILL WAS NOT IN USE AND HAD BEEN CLEANED.
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Recommendation:
Ensure that 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:
Galley-
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Violation:
THE FRYER WARNING SIGN TAPED ON THE BULKHEAD TO THE RIGHT OF THE DEEP FAT FRYERS WAS PEELING FROM THE WALL, THERE WAS MOISTURE BEHIND THE SIGN AND THE SIGN WAS SOILED WITH A BLACK MATERIAL. THE SIGN WAS REMOVED.
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Recommendation:
Remove the sign and ensure that the replacement sign is maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-CHEF'S STORGAGE ROOM
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Violation:
ITEMS WERE STORED ON A MILK CRATE, MAKING CLEANING OF THE DECK DIFFICULT.
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Recommendation:
Remove the milk crates and store items at least 6 inches above the deck.
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Item No.:
33
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Site:
Provisions-BEER BOX
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Violation:
ITEMS WERE STORED ON A MILK CRATE, MAKING CLEANING OF THE DECK DIFFICULT.
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Recommendation:
Remove the milk crates and store items at least 6 inches above the deck.
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Item No.:
33
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Site:
Other-DECK 3 DINING ROOM STAIRWELL LOCKER
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Violation:
A WOODEN PLATFORM AND MILK CRATE WERE USED FOR STORAGE, MAKING CLEANING OF THE DECK DIFFICULT.
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Recommendation:
Remove the wooden platform and the milk crate.
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Item No.:
33
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Site:
Other-DECK 3 DINING ROOM STAIRWELL LOCKER
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Violation:
THE DECK SURFACE WAS ROUGH, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-DRY STORES ROOM 2
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Violation:
THE DECK WAS SOILED UNDER THE CORN SYRUP AND SOUP BASE STORAGE PALLET.
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Recommendation:
Ensure that 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-CREW MESS
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Violation:
THE DECK-BULKHEAD JUNCTURE WAS NOT COVED AT THE BEVERAGE STATION, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-CREW MESS
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Violation:
THE SEALANT USED ALONG THE BULKHEAD-DECK JUNCTURE AT THE OPEN END OF THE BUFFET WAS SEPARATING FROM THE BULKHEAD, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Remove and replace the sealant, ensuring it is smooth and easily cleanable.
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Item No.:
33
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Site:
Buffet-CREW MESS
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Violation:
COVING WAS NOT PROVIDED AT THE DECK-BULKHEAD JUNCTURE AT THE SOILED DROP-OFF STATION.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
|
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Site:
Galley-
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Violation:
THE GROUT WAS WORN, ESPECIALLY ALONG THE SOILED AREA OF THE POTWASH, MAKING CLEANING DIFFICULT. THE GROUT WAS USED AS COVING IN THE GALLEY.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
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Site:
Galley-
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Violation:
THE STAINLESS STEEL PANEL AROUND THE PILLAR, WAS LOOSE MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
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Site:
Food Service General-
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Violation:
THE COVING IN THE GALLEYS WAS GROUTING. SOME OF THIS MATERIAL WAS WORN, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
36
|
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Site:
Bar-POOL BAR
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Violation:
INADEQUATE LIGHTING WAS NOTED AT THE BACK AND SIDES OF THE BAR.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
|
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Site:
Preparation Room-
|
|
Violation:
THE BLAST CHILLER AND CHOPPER WERE LABELED OUT OF ORDER. IT WAS NOT CLEAR IF THESE ITEMS WERE NEEDED.
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|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Remove the equipment if there are no plans for their use.
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Item No.:
41
|
|
Site:
Housekeeping-OUTBREAK RESPONSE PLAN
|
|
Violation:
THE PLAN NOTED THAT SURFACES FREQUENTLY TOUCHED WERE TO BE DISINFECTED TWICE OR THREE TIMES PER DAY AND NOT CONTINUOUSLY THROUGHOUT THE DAY AS REQUIRED.
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|
Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to <2%.
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Item No.:
41
|
|
Site:
Ventilation-DECK 9 FWD
|
|
Violation:
THREE AIR HANDLING UNITS ON DECK 9 FORWARD IN THE ROOM WITH THE ROMAN SPA SAND FILTER WERE OPENED TO INSPECT THE CONDENSATE PANS. NONE OF THE CONDENSATE PANS WERE FULLY ACCESSIBLE FOR INSPECTION. ONLY A SMALL AMOUNT OF THE EDGE OF THE PANS COULD BE SEEN.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning. Use the vessel's fiberoptic camera to inspect the condensate drain pans.
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