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Item No.:
08
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Site:
Other-Garbage Room
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Violation:
The potable water lines for the handwash station were not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
21
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Site:
Galley-Windjammer
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Violation:
The plastic coating on a few of the cold display plates and containers was in poor condition, 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.:
33
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Site:
Galley-Windjammer
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Violation:
Minor recessed grouting was noted in the hot galley area of the galley, making cleaning difficult.
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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.:
33
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Site:
Galley-Windjammer
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Violation:
Three loose profile strips were noted in the hot galley area of the galley, making cleaning difficult.
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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.:
21
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Site:
Galley-Windjammer
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Violation:
Excessive sealant was noted on the two flat top grills, making cleaning difficult.
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Recommendation:
Remove the excessive sealant from the equipment.
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Item No.:
22
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Site:
Galley-Pot Wash Area
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Violation:
The final rinse temperature gauge on the potwash machine was not operational. It did not move while the final rinse cycle was functioning.
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Recommendation:
Install a new temperature gauge for the final rinse cycle.
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Item No.:
22
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Site:
Galley-Warewash Area
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Violation:
The final rinse pressure gauge on the warewash machine was not operational. It never moved from 0 bars during the operation of the machine.
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Recommendation:
Install a new final rinse pressure gauge for the warewash machine.
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Item No.:
21
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Site:
Housekeeping-Ice Buckets
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Violation:
The vessel has made significant improvement on replacing the old difficult to clean ice buckets. There are only two decks which still use these ice buckets. The older ice buckets had two pop rivets in the bottom, making them diffcult to clean.
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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.:
33
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Site:
Pantry-Deck 3 Forward
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Violation:
Two trays of soiled room service items were stored on the deck of the housekeeping deck 3 forward pantry, making cleaning of the deck difficult.
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Recommendation:
Ensure items are stored off the deck so they do not obstruct cleaning.
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Item No.:
17
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Site:
Galley-Deck 4 Galley - Cold Pantry
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Violation:
There was a hotel pan of sliced cantaloupe inside the walk-in refrigerator 46-17 with a temperature of 48F. The pan had a production date of 5 May 2008 and the time of the test was 8:15 am. Staff stated it was in cooling mode, but a review of the cooling logs showed only one entry for cantaloupe at 4 am, which was at 36F within 2 hours. The pan of sliced cantaloupe was immediately blast chilled and recorded on the cooling log.
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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.
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Item No.:
19
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Site:
Galley-Deck 4 Galley - Hot Galley - Service Line
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Violation:
Unlabeled working containers of sugar and cinnamon (2), cooking oil (2), and liquid pasteurized egg were found on the hot service line sections for pancakes, omelets, and egg preparation. This item was corrected during the inspection.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 Galley - Potwash
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Violation:
The in-use hot water sanitizing sink had a water temperature of 174F, but the mounted sink thermometer registered 75F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 4 Galley - Potwash
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Violation:
The potwash wash compartment was filled with soiled pots on the dirty landing table and there were 5 deck stands with dirty pans and pots of one meter height at a position between the final sanitizing sink and the clean pot storage racks. This area should be re-constructed to provide sufficient space for staging of soiled items on a dirty side of the operation.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
08
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Site:
Galley-Deck 5 Galley - Aft Soda Station
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Violation:
The backflow preventer installed on the potable water feed line for soda dispensing in the undercounter syrup cabinet was a non-continuous pressure model, but the potable water line involved was connected to the dispenser in a continuous pressure method.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
28
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Site:
Galley-Deck 5 Galley - Bakery
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Violation:
The aft handwash station had the paper towel dispenser positioned over the adjacent preparation counter and overshelf, subjecting those counters to water from the handwashing process. There were water droplets on the two counters from earlier handwashing. The bakery was in use at the time of the inspection.
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Recommendation:
Ensure the paper towel dispenser is move to a position where contamination will not occur to the preparation counter.
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Item No.:
20
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Site:
Galley-Deck 5 Galley - Pastry Service Station
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Violation:
The 4-door stack oven interior door panels and frames, including the screw fasteners had layered corrosion along the surfaces, making cleaning difficult.
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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.:
28
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Site:
Galley-Deck 5 Galley - Room Service Pantry
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Violation:
The handwash station paper towel dispenser was positioned over the adjacent food preparation counter, subjecting that counter to potential contamination.
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Recommendation:
Reposition the paper towel dispenser where water from the handwashing process will not contaminate the preparation counter.
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Item No.:
28
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Site:
Galley-Deck 5 Galley - Dishwash
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Violation:
The handwash station paper towel dispenser was positioned over the clean dish counter adjacent, subjecting the clean counter to potential contamination.
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Recommendation:
Reposition the paper towel dispenser where water from the handwashing process will not contaminate the counter.
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Item No.:
22
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Site:
Galley-Crew Galley - Potwash
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Violation:
The soiled landing table was filled with dirty pots and pans, and there were deck stands set opposite the 3 compartment sinks with all dirty pots and pans stacked a meter high. The stacked dirty items were within one meter from the sinks and the clean storage racks. This area should be re-constructed to better separate staging of soiled items on the soiled side of the potwash operation.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
19
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Site:
Preparation Room-Provisions - Vegetable Preparation
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Violation:
There were over 20 bags of ice for consumption stored in contact with unwrapped blocks of non-potable ice.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Bar-Pool Bar
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Violation:
There was no handwash sink installed at the front bar area. Staff passed to the pantry through one of two doors on opposite ends of the bar, but both doors were normally closed while the bar was open and neither was a swinging door.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door.
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Item No.:
33
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Site:
Bar-South Pacific Bar
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Violation:
The square deckhead panels over the front bar had a significant dust layer between the squares.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-South Pacific Bar
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Violation:
The deck juncture with the bar counter at the front, side, and back bar was not coved, making cleaning difficult.
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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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