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Item No.:
02
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Site:
Medical-Bacterial Specimen Collection Containers
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Violation:
There were no bacterial specimen collection containers.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The air gaps for the backwash on the two mineralizers were not listed on the cross connection control program.
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Recommendation:
Ensure that air-gaps are included in the listing of cross-connections and the backflow prevention method/device.
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Item No.:
16
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Site:
Galley-Time Contol Plan for Hot Foods
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Violation:
The time control plan for this food outlet did not indicate where foods were taken after the preparation process.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines provide details to the flow of foods in each food service outlet.
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Item No.:
16
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Site:
Galley-Garde Manger -- Time Control Plan
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Violation:
The time control plan for this outlet did not list the pass through refrigeration units as part of the plan. The units were not labeled for time control. Per staff, these units are on time control.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines provide details to the flow of foods in each food service outlet.
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Item No.:
16
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Site:
Provisions-Meat Freezer
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Violation:
A few boxes of Cinghiale (frozen pork) had evidence of temperature abuse.
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Recommendation:
Ensure that upon receipt, potentially hazardous food shall be free of evidence of previous temperature abuse.
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Item No.:
17
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Site:
Galley-Pastry
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Violation:
There were potentially hazardous foods such as cheese cakes in the pastry walk-in refrigeration unit. Staff stated that the foods are prepared with ingredients such as eggs and milk, cooked and then cooled. There were no cooling logs for this area to document the cooling process.
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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.:
20
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Site:
Galley-Refrigeration Unit 136303
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Violation:
Two storage shelves were buckled and otherwise damaged.
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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.:
21
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Site:
Food Service General-Sneeze Shields
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Violation:
The glass edges were chipped on numerous sneeze shield panels in the lido and crew buffets.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Provisions-Dry Stores
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Violation:
The blue plastic deck stands had void spaces and other difficult to clean features.
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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-Glasswash Machine
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Violation:
There was no spray from one of the final rinse spray nozzles.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
There was no spray from two of the final rinse spray nozzles.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The operator was observed submerging sheet pans in the sanitizing rinse for less than 7 seconds.
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Recommendation:
Ensure that the chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution.
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Item No.:
26
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Site:
Galley-Hot Galley
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Violation:
The interior of the previously cleaned tilting pan was soiled. The previously cleaned preparation counter and deep fryer edges were soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Refrigeration Units 136303 and 136304
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Violation:
The technical spaces for the refrigeration units were soiled. The exterior surfaces of the access panels for these spaces were 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-Four Seasons Service Line
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Violation:
The floor of the undercounter plate holder 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.:
28
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Site:
Galley-Dishwash Clean Storage
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Violation:
A few of the coffee urns were stored upright, preventing self draining and air drying.
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Recommendation:
Ensure that clean equipment and utensils are stored in a self-draining position that allows air drying.
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Item No.:
28
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Site:
Galley-Scullery
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Violation:
A staff member was observed using a cloth to polish wet silverware.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The previously cleaned deck under the preparation counter was soiled.
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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.:
36
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Site:
Galley-Ice Machine
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Violation:
The lighting intensity behind the ice machine was less than 110 lux.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Bar-Buffet
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Violation:
The lighting intensity behind and on the side of the ice machine was less than 110 lux.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Galley-
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Violation:
The light intensity behind and at the side of the ice machine near the dishwash area was less than 110 lux.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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