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Item No.:
16
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Site:
Galley-Le Veranda Galley - Hot Galley
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Violation:
The written time as a public health control plan states that once prepared, foods are either placed out on buffet for service, or cooled, or held in hot or cold storage as back-up for the buffet service line. Today, there were three potentially hazardous foods held in back-up for the buffet, but they were on pans in a covered trolley in the hot galley. The cut cantaloupe was held at 62 °F, the smoked salmon was 66 °F, and the mueslix and milk was at 56 °F. Staff stated these items were on time control as well.
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Recommendation:
The written plan for using time only as a public health control should be modified to address time management with foods held in back-up but not in hot or cold holding units, such as the foods found on trolleys.
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Item No.:
16
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Site:
Galley-Le Veranda Galley - Hot Galley
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Violation:
There was a written time control only plan for the milk at the coffee station (coffee machine), but the plan did not mention milk and the plan contents did not describe this operation at all. It did state that cold food would be held under temperature control. Staff stated that this was the case for milk in the coffee machine milk refrigerated compartment.
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Recommendation:
The time control plan for the coffee machine milk compartment should be re-written to reflect what is actually being done.
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Item No.:
16
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Site:
Galley-Main Galley - Hot Galley Cold Room
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Violation:
A large pot of beef consomme was found with an internal product temperature of 50° F. and stored inside the walk-in unit.
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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.
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Item No.:
16
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Site:
Other-Signature
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Violation:
A pan of lobster sauce was measured with an internal product temperature of 48°F and stored in an undercounter refrigerator. According to staff the sauce was prepared on 22 November, and according to the blast-chiller log, cooled appropriately.
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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.
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Item No.:
17
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Site:
Buffet-Provisions - Certificate of Parasite Destruction
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Violation:
The Danish HACCP Production Certificates did not list the food items, nor the time or temperature to which the cold smoked salmon was treated for parasite destruction.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Galley-Le Veranda Galley - Hot Galley
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Violation:
A working container of melted butter and another of salt were set on the preparation counter of the hot galley without a label identifying the ingredients.
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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.:
19
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Site:
Other-Pool Grill - Buffet
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Violation:
As passengers were observed serving themselves at this buffet, a large basket of rolls was offered on one end and it was not protected with a sneeze shield. On the opposite end of the buffet line there were 3 large plates with a variety of cookies displayed with no sneeze shield. At the time of the inspection there was a fixed sneeze shield at the same end of the buffet as the cookies with nothing displayed underneath. Additionally, the serving utensils for both the roll basket and the cookie plates were also stored outside of any sneeze shield.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Galley-Main Galley - Wine Locker
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Violation:
A gallon container of ice tea concentrate was found stored directly on the deck inside the walk-in refrigerator unit. This item was corrected during the inspection.
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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.:
20
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Site:
Galley-Main Galley - Ice Machine (Port)
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Violation:
The ice scoop inside the ice machine was pitted with rust spots.
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Recommendation:
Repair or replace the pitted ice scoop.
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Item No.:
22
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Site:
Pantry-Housekeeping - Deck Pantries General
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Violation:
The undercounter dishwash machines installed in all of the deck pantries were missing the wash and rinse cycle times on the manufacturer's data plate.
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Recommendation:
Affix an additional plate or post a sign with the manufacturers recommended wash and final rinse cycles for each dishwash machine and each cycle option.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash Area (Starboard)
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Violation:
Both the glasswasher and the conveyor dishwashers were posted out of order. The conveyor dishwasher was in full operation approximately 20-30 minutes (reported measured temperature of 150°F)
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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-Main Galley - Potwash
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Violation:
The dataplate was missing from the mechanical potwash. The final rinse pressure gauge registered zero bar. The machine was in active use at the time of the finding.
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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.
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Item No.:
24
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Site:
Galley-Main Galley - Potwash
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Violation:
The in-use mechanical potwash final rinse rinse temperature measured 146-150°F, for a total of 6 readings using two thermometers (3 separate tests).
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Galley-Main Galley - Butcher
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Violation:
A sanitizer bucket chlorine concentration measured less than 50 ppm.
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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.:
26
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Site:
Galley-Main Galley - Pastry
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Violation:
The previously cleaned wire basket to the table-top mixer was slightly soiled with dried food debris.
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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.:
26
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Site:
Galley-Main Galley - Room Service
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Violation:
The orange juicer machine was heavily soiled on the top component with dried pulp, orange parts and standing water. According to the ship's staff, this equipment was last used the previous evening. The other components of the machine had been disassembled and cleaned.
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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.:
26
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Site:
Galley-Main Galley - Butler's Locker
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Violation:
A few previously cleaned plate domes were found soiled and stored inside the locker.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Main Galley - Dishwash Area (Port)
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Violation:
Some previously cleaned dishes were found soiled with small specks of dried food and stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Main Galley - Room Service Pantry
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Violation:
Some of the previously cleaned dishes, saucers and soups cups were found soiled with specks of dried food and stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Crew Galley
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Violation:
Some recessed or missing grout was noted between deck tiles in this area.
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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:
Other-Lattitudes
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Violation:
Some recessed/missing grout was noted between deck tiles in this area.
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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:
Buffet-Horizon Bar
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Violation:
An open pipe penetration flange was noted in the bottom of the technical compartment. There was no pipe attached to the flange.
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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:
Buffet-Horizon Bar
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Violation:
The sealant in the technical compartment beneath the sink was loose and did not have a smooth surface, 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-Main Galley - Hot Galley
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Violation:
Some broken deck tiles were noted around the scupper in front of the tilting pan.
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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:
Other-Crew Mess - Service Line
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Violation:
Some recessed/missing grout was noted between deck tiles in this area.
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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.:
36
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Site:
Provisions-Provisions - Fruit Walk-in Refrigerator
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Violation:
Some of the overhead light bulbs were blown out. This item was corrected during the inspection.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Le Veranda Galley - Buffet
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Violation:
The larger fluourescent lights in the deckhead throughout the buffet and island areas were not shatter-resistant lights.
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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:
Other-Crew Mess - Beverage Station
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Violation:
The ice dispenser was posted "not in use". According to the ship's staff, this item is considered unnecessary and will be removed.
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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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