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Item No.:
15
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Site:
Galley-Crew Galley
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Violation:
A can of sauce was found dented in two sections. This item was discarded.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Galley-Crew Galley
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Violation:
A tray of raw, sliced bacon was found inside an undercounter refrigerator with a product temperature of 50F. This item was discarded.
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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.:
20
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Site:
Galley-Hot Galley - Saucier
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Violation:
The interior of the undercounter oven beneath the salamander oven was corroded.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-Bakery/Pastry
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Violation:
The belt to the dough roller was frayed.
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Recommendation:
Replace the dough roller belt.
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Item No.:
20
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Site:
Bar-Exploration Cafe
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Violation:
The small ice machine was posted out of order for four months. The ship is awaiting spare parts.
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Recommendation:
Repair the ice machine.
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Item No.:
21
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Site:
Galley-Potwash Area
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Violation:
The plastic protective material on several cold top pans was peeling off, making cleaning difficult.
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Recommendation:
Replace peeling cold top pans.
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Item No.:
21
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Site:
Buffet-Starboard Buffet Technial Area
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Violation:
The pipe insulation in technical space under the induction tops was in poor repair, making cleaning difficult.
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Recommendation:
Repair the pipe insulation in the technical spaces under the induction tops.
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Item No.:
21
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Site:
Buffet-Portboard Buffet Technical Area
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Violation:
Many utility lines were draped along the cabinet interior base in the technical compartment under the induction top units.
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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:
Buffet-Portside Buffet Hot Line
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Violation:
Degraded pipe insulation and excessive sealant was noted in the technical compartments along the hot buffet service line.
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Recommendation:
Repair degraded pipe insulation and remove excessive sealant.
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Item No.:
21
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Site:
Galley-Hamburger Grill
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Violation:
Loose and peeling sealant was noted within the hood area above the grill.
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Recommendation:
Repair loose, peeling sealant.
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Item No.:
21
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Site:
Other-Main Dining Room - Rotterdam
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Violation:
Some of the waiter trays were damaged, making cleaning difficult.
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Recommendation:
Replace the damaged waiter trays.
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Item No.:
21
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Site:
Galley-Breakfast Pantry
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Violation:
The gasket on the reach-in hot cart was damaged, making cleaning difficult.
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Recommendation:
Repair or replace the damaged gasket.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The electrical box inside the technical compartment of the bain marie was rough and the coating was peeling, making cleaning difficult.
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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.:
22
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Site:
Galley-Dishwash Area - Inboard Conveyor Dishwasher
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Violation:
One of the upper final rinse spray nozzles on the in-use dishwasher was clogged. The final rinse measured 168F at the plate surface. This item was corrected during the inspection.
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Recommendation:
Repair clogged spray nozzle.
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Item No.:
22
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Site:
Galley-Dishwash Area - Outboard Conveyor Dishwasher
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Violation:
The outboard dishwasher was posted out of order since 11/2/2007.
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Recommendation:
Repair the outboard dishwasher.
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Item No.:
22
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Site:
Galley-Glasswash Area
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Violation:
One of the upper final rinse spray nozzles on the in-use glasswasher was not spraying water. This item was corrected during the inspection.
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Recommendation:
Repair the upper final rinse spray nozzle.
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Item No.:
24
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Site:
Galley-Glasswash Area - Glasswasher
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Violation:
The in-use glasswasher final rinse was measured at 150F on two separate runs and 156 on an additional run. On investigation by the ship's engineer, it was found that the thermostat was not adjusted correctly. This item was corrected during the inspection.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Galley-Warewash Area
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Violation:
The final rinse temperature never reached 160F or above the three times this flight type machine was checked. This machine was in active use at the time of the inspection.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-Soup Station
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Violation:
Standing water was noted inside both undercounter ovens. These ovens were otherwise clean.
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Recommendation:
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:
Galley-Garde Manger
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Violation:
Standing water was noted in the bottom units #4.46, 4.44 and 4.43. There was no food in any of the units at the time of the inspection.
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Recommendation:
Ensure that 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:
Galley-Hamburger Grill
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Violation:
A greasy food residue was noted in the open seams within the hood above the grill.
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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-Portboard Buffet Technical Area
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Violation:
A greasy food residue was noted in the technical compartment under the induction top units.
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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-Starboard Buffet Technial Area
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Violation:
A greasy food was noted on most of the wires located in the technical compartment under the induction top units.
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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.:
29
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Site:
Buffet-Starboard Salad Buffet
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Violation:
Orange pulp and seeds were in the basin of the handwash sink located in the salad buffet area.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
|
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Site:
Buffet-Starboard Deli Buffet
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Violation:
A hole was noted at the forward counter of the deli buffet station.
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Recommendation:
Repair the hole in the forward counter at the deli station.
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Item No.:
33
|
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Site:
Pantry-Ocean Bar Service Pantry
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Violation:
The door molding was separating, leaving a gap, making cleaning difficult. The bulkhead near the entrance was damaged, making cleaning difficult.
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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:
Food Service General-Food Service General - Decks
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Violation:
The poured deck was chipping, peeling and rough in most food service and some food storage areas, making cleaning very difficult. This is scheduled for repair during the May 2008 drydock. This is a repeat item from the last inspection.
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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.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
The ship is performing the night time inspections; however, it is not written in their pest management plan.
|
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Recommendation:
Include the night inspections in teh revised integrated pest management plan.
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