|
|
|
Item No.:
08
|
|
Site:
Galley-Dishwash
|
|
Violation:
The backflow prevention device for the dishwash machine was leaking.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Hoses
|
|
Violation:
The potable water bunkering hoses were not labeled "potable water only" at both connection ends.
|
|
Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tanks
|
|
Violation:
There was no indication that the manufacturer's specifications for application, drying or curing were followed when applying the tank coating during repairs.
|
|
Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time As A Public Health Control Plan
|
|
Violation:
The time as a public health control plan listed the cold and hot galleys in the main galleys as under temperature and time control. Per staff, the bulk milk dispenser, pass-through refrigerators, room service and bain maries in the main galleys were only under time control.
|
|
Recommendation:
Ensure the time as a public health control plan lists all the areas which use time control.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Portside Deli
|
|
Violation:
According to the posted time as a public health control plan in the deli, discard labels were to be used since the service time was longer than 4 hours. However, there were no discard labels on the potentially hazardous food.
|
|
Recommendation:
Ensure all potentially hazardous foods when placed on time control have discard labels.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Pizza Station
|
|
Violation:
Time as a public health control was being used at the pizza station which was open longer than four hours. Discard labels were not being used for the potentially hazardous pizza toppings. The fully topped, pre-cooked pizzas were labeled with discard times.
|
|
Recommendation:
Ensure all potentially hazardous foods when placed on time control have discard labels.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 2 Pastry
|
|
Violation:
Per the pastry chef, the baked cheesecakes were cooled inside the walk-in freezer. However, cooling logs were not maintained.
|
|
Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 Saladier
|
|
Violation:
There was an unlabeled container of bread crumbs inside the walk-in cooler. This was corrected.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Asian Wok
|
|
Violation:
Working bowls of coconut cream and corn starch were not labeled at the cooking station.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
There were slotted fasteners in the food contact areas of the potato peeler, making cleaning difficult.
|
|
Recommendation:
Replace the slotted fasteners with low-profile, smooth, non-corroding fasteners.
|
|
|
Item No.:
21
|
|
Site:
Bar-Lido
|
|
Violation:
The inside of the island cabinet was made of raw wood, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The wire mesh for the fryer basket was torn, making cleaning difficult.
|
|
Recommendation:
Repair or replace the fryer basket.
|
|
|
Item No.:
21
|
|
Site:
Galley-Technical Compartments
|
|
Violation:
There was a hole around the bulkhead pipe penetrations in all the technical compartments, making cleaning difficult.
|
|
Recommendation:
Close the holes in the technical compartments.
|
|
|
Item No.:
23
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was a soapy residue on the thermometer at the completion of the cycle for the single rack dishwash machine.
|
|
Recommendation:
Ensure that washed utensils and equipment are rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water by using one of the following procedures: (1) Use of a distinct, separate water rinse after washing and before sanitizing if using a 3-compartment sink, alternative manual warewashing equipment equivalent to a 3-compartment sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (2) If using a warewashing machine that does not recycle the sanitizing solution, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution, and wasted immediately after each application; or (3) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
There were wet paper towels inside the dispenser above the handwash station.
|
|
Recommendation:
Ensure the paper towels are dry.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
There was a steady leak at the drain line under the soiled end of the dishwash machine.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-
|
|
Violation:
The handwash sink was clogged.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 3 Dining Room
|
|
Violation:
The lights at the waiter stations were not shielded or shatter-resistant.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 2 Soup Station
|
|
Violation:
There was an excessive amount of condensate on the deckhead above the soup kettles.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|