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Item No.:
19
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Site:
Galley-Main Galley - Wine Steward Service Station
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Violation:
The ice scoop was stored in a clean stainless steel hotel pan on the outside panel of the ice machine with a 200 ppm chlorine solution inside. Using such a scoop directly, as described by the staff, would subject the ice being served and that in the machine to a very high chlorine concentration for consumption with any beverage the ice was added to.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
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Item No.:
16
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Site:
Food Service General-Milk Refrigerators on WMF Bistro Machines
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Violation:
There was no written time as a public health control plan written for the small milk refrigerators on the WMF Bistro model cappuccino machines used in the main galley coffee station (open extended hours), the 4 Seasons Preparation Area (extended hours), Lido Gourmet, and Pool Bar. Staff are following a time only control system, with small yellow labels on the milk insert pans, but some of those were poorly completed, giving discard dates one day later (main galley) or wrong discard times (4 Seasons station).
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Food Service General-Main Galley, Crew Galley, and Lido Galley, All Buffets
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Violation:
There was no written time only as a public health control plan provided for any of the food preparation areas or buffet areas around the ship where time only control is being utilized. Staff are maintaining detailed time control logs for each area, but there is no basic plan written that details how time control is to function in each, with service times listed.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-Main Galley - Glass Door Pass-Thru Refrigerators
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Violation:
The cut watermelon (2 bowls) and cut honeydew melon (1 bowl) found in the sliding pass-thru refrigerators had internal temperatures of 44-49 F. These foods were said to be on time control for the breakfast service, but there was no plan detailing this practice.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
22
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Site:
Galley-Main Galley - Potwash
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Violation:
The in-use pot washing machine had a wash gauge reading of 136 F, while the direct reading of water temperature in the wash tank was 157 F.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
33
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Site:
Other-Officer's Mess - Self Serve Buffet Counter
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Violation:
The area under and in front of this counter was carpeted and difficult to clean.
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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.:
16
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
An internal temperature taken of clarified butter held hot on the grill top was 135 F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
23
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Site:
Galley-Crew Galley - Dishwash
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Violation:
The in-use conveyor dishwasher had a wash temperature measured in the tank and on the mounted gauge thermometer of only 118 F, while the manufacturer's dataplate specified a wash temperature of 150 F. Additionally, the two mounted thermometers do not have any marking to indicate wash, rinse, or final rinse so it is clear what each is for.
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Recommendation:
Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74C (165F); (2) For a stationary-rack, dual-temperature machine, 66C (150F); (3) For a single-tank, conveyor, dual-temperature machine, 71C (160F); or (4) For a multitank, conveyor, multitemperature machine, 66C (150F).
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Item No.:
33
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Site:
Buffet-Crew Mess - Buffet
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Violation:
The deck juncture with the bulkhead throughout the buffet area was not coved.
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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-Lido Buffet
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Violation:
The deck juncture with the bulkheads and with the buffet counter foundations were not coved on either the crew service or passenger service sides.
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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.:
39
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Site:
Buffet-Lido Buffet
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Violation:
One filth fly was noted in the buffet area during the late breakfast service period.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Pantry-Pool Bar - Pantry
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Violation:
Both doors from the bar to the pantry were pinned open. These doors open to the outside (open deck). This item was also noted on the previous VSP inspection of 24 November 2009.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
08
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Site:
Potable Water-Comprehensive Listing of Cross-Connections
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Violation:
The comprehensive listing of backflow preventers was incomplete in that the information on the preventer used (type or model) was not provided and in many cases the specific water connection was not identified, such as beverage machine, toilet, or shower.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
07
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Site:
Potable Water-Evaporators
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Violation:
There was no backflow prevention device installed on the high saline overboard discharge pipes for the two evaporators installed in the engine room. This was noted on the last two VSP inspections.
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Recommendation:
Ensure that potable water tanks and any parts of the potable water distribution system are cleaned, disinfected, and flushed with potable water:
(1) Before being placed in service; and (2) Before returning to operation after repair, replacement; or (3) Being subjected to any contamination, including entry into a potable water tank.
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