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Item No.:
06
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Site:
Potable Water-Microbiological Analysis
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Violation:
When positive results occurred there was no further determination between total and/or fecal coliforms. This vessel has a UV light onboard.
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Recommendation:
Conduct fecal coliform tests on positive coliform results and record the result.
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Item No.:
08
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Site:
Provisions-Deck 0
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Violation:
A steady leak was noted on the backflow prevention device located on the deck washing tap near the dry stores room.
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Recommendation:
Replace the backflow prevention device.
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Item No.:
13
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Site:
Galley-Deck 2
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Violation:
The cook preparing the poultry for crew lunch was not aware of the proper cooking temperature and time needed for safe cooking practices. Four other cooks were also unaware of the proper cooking temperature. Proper cooking temperatures stated by galley staff ranged from 140°F to 160°F.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties. Person in charge: Ensure that employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated.
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Item No.:
16
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Site:
Galley-Deck 5 Pastry
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Violation:
Cooling was not monitored for all potentially hazardous foods in the pastry area. Cheese cakes were the only food items currently monitored for cooling. Crème Brule' and other cream filled pastries were noted in the pastry area during the inspection.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less. Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Deck 4 Pantry
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Violation:
One tray of sliced honey dew melon was measured at 44-46°F. It was unclear how long the item had been in the undercounter reach-in refrigeration unit. Cooling logs were not available for the melon. All other items in the unit were in proper temperature. The item was moved to the blast chiller.
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Recommendation:
Ensure that potentially hazardous food is cooled within 4 hours to 5°C (41°F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-Deck 5 Pastry
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Violation:
Cooling was not documented for all potentially hazardous foods in the pastry area.
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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 5°C (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 2
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Violation:
A serving utensil was noted in direct contact with a food item placed out for passenger self service. This was corrected.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Deck 4 Room Service
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Violation:
Four holes were noted in the preparation counter top, making cleaning difficult.
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Recommendation:
Repair the holes.
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Item No.:
20
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Site:
Galley-Deck 5
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Violation:
A cook's thermometer was out of calibration by 10°F. All other galley staff's thermometers were calibrated.
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Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to ±1°C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to ±2°F in the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 4 Hot Galley
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Violation:
A ambient air temperature thermometer was not provided in reach-in refrigerator 4.6. This was corrected.
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Recommendation:
Install a thermometer in the warmest part of the unit.
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Item No.:
21
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Site:
Provisions-Deck 0 Butcher shop
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Violation:
The ambient air temperature thermometer was out of calibration in walk-in refrigerator 016312 by greater than 10°F. This was corrected during the inspection.
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Recommendation:
Ensure that ambient air temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to ±3°F in the intended range of use.
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Item No.:
21
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Site:
Buffet-Starboard side Buffet
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Violation:
The wok induction top was chipped and pitted, making cleaning difficult.
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Recommendation:
Repair the induction unit top.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The support arms were rough where they met the tilting pan, making cleaning difficult.
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Recommendation:
Repair the support arms.
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Item No.:
24
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Site:
Galley-Pot Wash
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Violation:
The sanitizing solution for the three compartment system was measured at greater than 200 PPM. This area was in active use. This was corrected.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Preparation Room-Fish Area
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Violation:
The sanitizing solution was measured at greater than 200 PPM. This was corrected.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Deck 4 Potwash
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Violation:
The sanitizing solution for the three compartment sink was measured at greater than 200 PPM. This was corrected.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The sanitizing solution for the three bucket system was measured at less than 50 PPM. The solution in this bucket was cloudy and was in active use. This was corrected.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The support arms on both side of the tilting pan were soiled with more than a days worth of food debris.
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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:
Housekeeping-Deck 8 Ice Pantry
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Violation:
A crew member was observed dumping cabin room ice buckets, which still contained an ice/water mixture into the drain in front of the ice machine. Once empty, this individual would refill these buckets with ice and replace them on the cart.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food. Ensure that equipment food-contact surfaces and utensils are cleaned: (5) At any time during the operation when contamination might have occurred. Person in charge: Ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
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Item No.:
33
|
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Site:
Galley-Hot Galley
|
|
Violation:
A large gap was noted on the right hand side of the bain marie between the cabinet and the bulkhead.
|
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Recommendation:
Profile the gap to create an easily cleanable surface.
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Item No.:
33
|
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Site:
Other-Dining Rooms
|
|
Violation:
The wait stations and work counters were not coved in the dining rooms. This was noted on the previous inspection on April 2006.
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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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Item No.:
33
|
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Site:
Galley-Deck 4 Soup Area
|
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Violation:
A few chipped and cracked deck tiles were noted around the soup kettles.
|
|
Recommendation:
Repair the chipped and cracked deck tiles.
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Item No.:
33
|
|
Site:
Buffet-Lido
|
|
Violation:
The deck-cabinet junctures of both starboard and port buffet counters were not coved.
|
|
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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Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
Recessed grout was noted throughout the galley spaces.
|
|
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.:
36
|
|
Site:
Buffet-Portside Buffet Carving Station
|
|
Violation:
The protective film on the shatter-resistant bulb had peeled off.
|
|
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.:
36
|
|
Site:
Bar-Pool Bar
|
|
Violation:
A light was not shielded or shatter resistant behind the bar counter.
|
|
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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