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Item No.:
08
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Site:
Potable Water-Potable Water Hose Lockers
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Violation:
The potable water hoses were not labeled "potable water only" at each connecting end.
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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.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water line supplying the handwash sink near the potable water halogenation distribution system was not striped or painted 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.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The backflow prevention devices on all of the chemical dispensers were not listed on the cross-connection control program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Pantry-Multi-Flow Soda System
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Violation:
In the Murano Bar and the Sunset Bar, there was a cap on the vent for the backflow device for the carbonator on the multi-flow soda system. The caps were removed.
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Recommendation:
Ensure that all multi-flow soda systems are checked and the caps removed from the backflow prevention devices.
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Item No.:
12
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Site:
Galley-Deck 3 - Beverage Station Port
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Violation:
An employee was observed cutting the tip of the bulk milk dispensing tube with a knife and making bare hand contact with the tube food contact end.
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Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
16
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Site:
Buffet-Time as a Public Health Control Plan
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Violation:
Based on a conversation with the staff, the time as a public health control plan for the salad bar, pizza, and pizza toppings had the incorrect times for each color of trays. The times listed on the plan for one tray color was longer than 4 hours, but the times and color-coding system described by the staff was less than 4 hours for each color. The plan was corrected.
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Recommendation:
Ensure the time as a public health control plan reflects the operation of this food outlet.
Ensure the service time indicated by the tray colors do not exceed 4 hours.
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Item No.:
17
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Site:
Galley-Deck 3 - Pastry
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Violation:
Six sheet pans with three cheesecakes on each were found inside reach-in freezer #29 with preparation dates of 11 April 2009. When reviewing the cooling logs for 11 April, there was no documentation of cooling for these cheesecakes. Staff stated that they were cooked and cooled in the blast chiller.
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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.:
18
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Site:
Provisions-Dry Goods
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Violation:
The boxes of cherries in syrup were wet and sticky. The liquid from the cherries had seeped out of the boxes and onto the boxes below.
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Recommendation:
Ensure the product is removed from the box and placed inside a container with a lid.
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Item No.:
18
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Site:
Preparation Room-Thawing Room
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Violation:
A container of raw brisket was stored above containers of hotdogs. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
18
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Site:
Galley-Deck 4 - Pastry
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Violation:
One trolley of chocolate banana cake was stored uncovered inside the walk-in freezer.
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Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Working hotel pans of liquid whole eggs, egg whites, and egg beaters were unlabeled in a ice bath arrangement at the egg and omelette station. Two separate working pans of cooking oil were also unlabeled at the two egg stations.
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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.:
20
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Site:
Food Service General-Sealant
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Violation:
The vessel used Dow Corning DAP silicone for food contact areas. This sealant was not approved for use in food contact areas.
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Recommendation:
Ensure the sealant used is approved for use on food contact areas.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There was missing sealant along the edges of the potato peeler chute.
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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:
Buffet-Grill
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Violation:
The protective plastic coating for the stainless steel panels below the 2 grills had not been removed, making cleaning difficult.
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Recommendation:
Remove the protective plastic coating.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwash Starboard
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Violation:
The in-use flight-type conveyor dishwash machine had an erratic, pulsing spray from the final rinse upper spray arm nozzles, where flow stopped and started on an interval of about 5 seconds. Additionally, the spray from nozzle three (from the left) was quite weak. The spray pattern from the rinse and final rinse upper spray nozzles appeared too weak to span the complete distance between the spray nozzles on each spray arm.
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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-Deck 3 - Potwash
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Violation:
There was an excessive amount of soiled dishware throughout the potwash area. Staff had moved soiled pots, pans and utensils onto the racks which were designed in construction for clean items, and there was a ratio of 1/4 clean rack storage to 3/4 soiled storage. Staff could not answer where the soiled would be air-dried once cleaned, given this arrangement. The beverage station on the bulkhead behind the single clean rack should be removed and the beverage station converted to clean pot storage, since staff stated it was not used.
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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.:
22
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Site:
Galley-Deck 4 - Potwash
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Violation:
All but one of the clean pot storage racks had been changed to soiled. The port bulkhead soiled rack has a clean rack directly opposite without shielding. There was 1/4 clean pot storage to 3/4 soiled storage, and no answer to where all the soiled would be staged for air-drying. This entire potwash area has been reversed so the soiled staging took place after the hot water sanitizing sink, and soiled pots were stacked to the deckhead throughout this space. There should be some major renovation to extend the clean pot storage to reach a level sufficient to air-dry clean items.
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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.:
27
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Site:
Galley-Silk Harvest
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Violation:
There was food debris and grease in the hinge area of the ovens to the right of the woks.
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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-Grill
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Violation:
The pipes were soiled in the back section of the technical compartment for undercounter refrigeration unit R-14-06A.
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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:
Other-Deck 4 Dining Room
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Violation:
Tables throughout this dining room were set with glassware and china in an inverted manner. The dining room was closed, but passengers were sitting in at least 10 separate tables awaiting disembarkation, with more entering during the inspection. One passenger was observed picking up a plate, inspecting it, then returning the plate to the table.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
30
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Site:
Children Area-Teen Beverage Area
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Violation:
There was no soap or "wash hands often" sign at the handwash station.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Buffet-Crew Mess - Yellow
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Violation:
The deck beneath the wheeled soda vending machine was heavily soiled with dirt and food debris.
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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:
Other-Blu Waiter Station
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Violation:
The lights installed on the underside of the cabinets above the waiter station were not shielded or shatter-resistant.
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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.
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Item No.:
38
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Site:
Preparation Room-Poultry
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Violation:
There was an unused plastic pipe inside the technical compartment for the undercounter refrigeration unit. This was corrected.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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