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Item No.:
33
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Site:
Provisions-Vegetable Stores
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Violation:
There was an excessive amount of sealant around the deckhead access hatch.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
34
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Site:
Provisions-Vegetable Stores
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Violation:
Water was leaking from the deckhead access hatch onto the deck.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Provisions-Vegetable Stores
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Violation:
The left bolt for the access hatch was corroded and broken.
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Recommendation:
Replace the bolt.
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Item No.:
16
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Site:
Preparation Room-Meat Walk-In
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Violation:
There were three bins of pork roast, one bin of pork chops, one side of corned beef, three bins of beef medallions, eight bins of ground beef and three bins of pork ribs where the internal temperatures of the meat products was between 47° F and 51° F. The meat products were discarded. The internal ambient temperature of the walk-in refrigerator was 48° 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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
20
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Site:
Preparation Room-Meat Walk-In
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Violation:
There were three bins of pork roast, one bin of pork chops, one side of corned beef, three bins of beef medallions, eight bins of ground beef and three bins of pork ribs where the internal temperatures of the meat products was between 47° F and 51° F. The meat products were discarded. The internal ambient temperature of the walk-in refrigerator was 48° F.
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Recommendation:
Ensure that the refrigeration units are able to keep potentially hazardous foods at 41 degrees F or below.
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Item No.:
16
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Site:
Preparation Room-Fish Walk-In
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Violation:
All the fish products, which included salmon, scallops and barramundi, in the walk-in had internal temperatures between 51° and 57 ° F. The internal ambient temperature of the walk-in refrigerator was 52° 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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
20
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Site:
Preparation Room-Fish Walk-In
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Violation:
All the fish products, which included salmon, scallops and barramundi, in the walk-in had internal temperatures between 51° and 57 ° F. The internal ambient temperature of the walk-in refrigerator was 52° F.
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Recommendation:
Ensure that the refrigeration units are able to keep potentially hazardous foods at 41 degrees F or below.
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Item No.:
21
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Site:
Food Service General-Stove Tops & Grills
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Violation:
There was an unsealed opening around the grease chutes for the stove tops, the flat grills and the grooved grills.
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Recommendation:
Ensure that 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.:
27
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Site:
Galley-Hot Galley
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Violation:
The drip tray housing for the grooved grill was 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.:
30
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Site:
Bar-Club
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Violation:
There was not a "WASH HANDS OFTEN" sign at the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Other-Hamburger Bar
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Violation:
The grout at the deck/bulkhead juncture was cracked and damaged.
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Recommendation:
Ensure that 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:
Buffet-Panorama
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Violation:
The outdoor beverage station was not coved at the deck/counter juncture.
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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:
There was an open void space in the frame of the dirty dish pass through, where the latching pin for the door inserted.
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Recommendation:
Close the void.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spas and Swimming Pool
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Violation:
The standard precautions and risks signs were not posted at the whirlpool spas. The safety sign was not posted at the swimming pool. The pool and whirlpool spas were empty and netted. The vessel just returned from a dry dock and the signs were removed so that the teak surrounding the pool and whirlpool spas could be refinished.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised. Ensure that safety signs are provided for public swimming pools and whirlpool spas.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
The shepherd's hook and floatation device were not in a prominent location. The pool was empty and netted. The vessel just returned from a dry dock and the railing where these devices were previously mounted had been replaced.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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