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Item No.:
16
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Site:
Galley-
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Violation:
Shredded and block cheeses stored inside the 3-door reach-in refrigerator had food temperatures of 45 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.:
19
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Site:
Buffet-Ice Machine
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Violation:
The ice scoop was found stored in the ice with the handle in contact with the ice.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
21
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Site:
Buffet-Counter
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Violation:
There were difficult to clean gaps present throughout the undercounter technical compartment for the buffet counter.
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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.:
21
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Site:
Bar-
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Violation:
There were difficult to clean gaps present under the bar top and behind both the sink and the chest cooler. There were also gaps present at the deck where the two water pipes penetrated.
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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.:
21
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Site:
Galley-
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Violation:
There were difficult to clean gaps present in the upper food storage cabinet left of the MOFFAT oven.
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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.:
21
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Site:
Galley-
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Violation:
There were difficult to clean gaps present between the two microwave ovens. This was also noted oin the January VSP inspection.
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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.:
21
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Site:
Galley-
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Violation:
Cloth towels were used to line the shelves where the clean bowls, platters, and cutting boards were stored.
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Recommendation:
Ensure surfaces which contact food equipment and dishware are smooth, durable, and non-absorbent.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The chemical sanitizing undercounter dishwash machine produced a free chlorine residual of 400 ppm (mg/L) in the final, chemical rinse cycle. A repair technician boarded the ship to repair the machine at the end of the inspection.
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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:
Bar-Soda Dispenser
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Violation:
The dispensing nozzle for the self-service counter soda dispenser was heavily soiled inside.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. 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:
Buffet-Counter
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Violation:
The undercounter technical compartment for the buffet counter 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.:
27
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Site:
Galley-Storage
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Violation:
The upper food storage cabinet shelves were soiled with old food residue and coffee grounds. There were foods in containers stored in all these cabinets.
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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-
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Violation:
There was old food soil and dirt present in the gaps between the two microwave ovens.
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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:
Galley-
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Violation:
There was food debris present in the drawer interiors where clean food utensils were stored.
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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.:
30
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Site:
Galley-Handwash Station
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Violation:
There was no waste bin for the handwashing station. The bin used for waste paper towels was covered and the lid was fixed so users had to lift with their hands to dispose of paper towels after handwashing and close again.
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Recommendation:
Provide a waste bin at the handwash station or change the bin lid so it does not require handling to dispose of waste paper towels following handwashing.
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Item No.:
40
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Site:
Integrated Pest Management-Provisions Inspection
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Violation:
There were no notations of the provisions inspection for pests in the log from April to August.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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