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Item No.:
16
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Site:
Galley-Garde Manger
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Violation:
A few sliced melons were found with internal product temperatures of 45F-47F. These items were prepared the same morning and were sent directly to the blast chiller.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Summer Palace
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Violation:
A few kipper (fish) were found with internal product temperatures of 46F-47F. These items were placed in the blast chiller for rapid cooling.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Indigo
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Violation:
The wet wiping cloth was found stored on top of a covered container of breadcrumbs.
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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-Lotus Galley
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Violation:
Three cutting boards were found pitted and scored, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Provisions-Cold Buffet
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Violation:
Soft sealant was noted on the back plate of the table-top meat slicer. The soft sealant was also beginning to peel, making cleaning difficult.
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Recommendation:
Replace the soft sealant with a hard, durable, food grade sealant for food contact areas of equipment.
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Item No.:
21
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Site:
Galley-Summer Palace
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Violation:
Insulation around the deep fat fryer was separating and hanging into the technical compartment beneath the deep fat fryer, making cleaning difficult.
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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-Dishwash Area
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Violation:
One of the upper final rinse spray nozzles on the in-use conveyor dishwasher was partially clogged. According to the ship staff, there is a warranty claim on the Opti-rinse nozzles. The final rinse temperature was measured at 165 F at the plate surface.
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Recommendation:
Ensure that all the final rinse nozzles are working properly.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
One of the upper rinse nozzles on the in-use conveyor dishwasher was clogged. The final rinse temperature measured 166F and 170F at the plate surface on two separate tests
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Recommendation:
Ensure that all the final rinse nozzles are working properly.
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Item No.:
25
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Site:
Galley-Indigo
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Violation:
A wet wiping cloth was found stored inside an undercounter refrigerator.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
Two previously cleaned pans were found slightly soiled and stored as clean. This item was corrected during the inspection.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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