|
|
|
Item No.:
16
|
|
Site:
Provisions-Parasite Destruction
|
|
Violation:
The letter for the smoked mackerel stated that it was frozen at -24C for a minimum of 24 hours.
|
|
Recommendation:
Before service in ready-to-eat form, ensure that raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish: (1) Are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer; or -35C (-31F) or below for 15 hours in a blast freezer.
|
|
|
Item No.:
19
|
|
Site:
Galley-Bellbox Galley
|
|
Violation:
There was one stainless steel pan of flour that was not labeled.
|
|
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.:
21
|
|
Site:
Galley-Bellbox Galley
|
|
Violation:
One of the pipe penetrations was not sealed in the back of the technical compartment for the undercounter refrigerators between the induction cook tops and the tilting kettles.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Crew Bar
|
|
Violation:
There was no data plate on the undercounter dishwash machine.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
28
|
|
Site:
Galley-Cafe Bordeaux
|
|
Violation:
The soiled landing in the dishwash area is immediately adjacent to the clean storage racks, where clean items could be splashed by items placed on the soiled landing.
|
|
Recommendation:
Ensure that cleaned equipment and utensils are stored where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
29
|
|
Site:
Galley-
|
|
Violation:
The handwash station by the toasters was not operational. There were other handwash stations in the area, but they were located greater than 8 meters from this area.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-
|
|
Violation:
At the beverage station and the central buffet station, soft sealant was used as coving at the deck/cabinet juncture.
|
|
Recommendation:
Ensure that coving has a smooth, hard finish.
|
|