|
|
|
Item No.:
*
|
|
Site:
*General Comments-
|
|
Violation:
The overall management and operations in all food areas, housekeeping, potable water and other technical areas was very good today.
|
|
Recommendation:
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Station (Port/Forward)
|
|
Violation:
The keeper chains to the two lower potable water connections of the filling line were not attached to the respective end caps. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free. The connections for the hose attachments shall be unique and fit only potable water hoses.
|
|
|
Item No.:
16
|
|
Site:
Galley-Garde Manger
|
|
Violation:
A tray of salami was found inside an undercounter refrigerator with an internal product temperature of 45-46F. According to galley personnel, the item was sliced in the morning less than four hours prior. The tray was placed into the blast chiller for rapid cooling and the item was placed on the cooling log.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 5 Main Galley - Garde' Manger
|
|
Violation:
There were two sheet pans (11 pieces in total) of duck gallantin inside the undercounter reach-in refrigerator with a preparation date of 22 October 2009. There was no entry on the cooling log for this product and it was prepared, cooked, and cooled onboard according to staff.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Provisions Meat and Fish Walk-in Freezers
|
|
Violation:
Several boxes of frozen fish and seafood were covered with an ice layer inside walk-in fish freezer #12. A significant ice accumulation was noted on the boxes of fish stored directly below the 3 fan coil units inside this freezer. There was an accumulated layer of ice on the boxes of frozen meat stored on pallets directly below the fan coil units inside the meat walk-in freezer #20. In this freezer condensate could be seen dripping down from the underside of the fan coil condensate collection pans.
|
|
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.
Do not store foods beneath fan coil units if they are either leaking or condensate is present on the collection pan underside.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 and 6 Main Galleys - Ice Crushers
|
|
Violation:
The Kold-Draft model ice maker/crusher machines located in deck 5 galley at the garde' manger and deck 6 galley at the fruit pantry had 3 slot head screws fastened to the lower crusher panel inside the ice bin.
|
|
Recommendation:
Replace the slot-head screw fasteners with low profile hex head fasteners.
|
|
|
Item No.:
26
|
|
Site:
Galley-Sabatini's
|
|
Violation:
Two previously cleaned pans were found soiled and stored inside an undercounter storage cabinet. The items were removed for rewashing.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Horizon Court (Starboard)
|
|
Violation:
A few previously cleaned plates were found soiled and stored ready for service. These items were removed and rewashed.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Housekeeping Deck Pantries - General
|
|
Violation:
The clean dish storage rack was positioned immediately beside the dirty landing counter in all the deck pantries. The clean rack was approximately one meter away from the overhead spray at the sink and was subjected to soiled splash when spraying at the counter.
|
|
Recommendation:
Install a removable side splash panel on the soiled landing side of the clean dish storage rack.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Horizon Court - Gazebo Area
|
|
Violation:
There was dust on some of the lights attached to the deckhead. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Trident Grill Waiter Station
|
|
Violation:
The waiter station was not coved at the deck-cabinet juncture. It appears this station was designed as a point of sale station instead of a waiter station. According to the ship's staff, it is currently used as a waiter station.
|
|
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).
|
|
|
Item No.:
40
|
|
Site:
Pantry-Tradewinds Bar - Pantry
|
|
Violation:
The pantry door to the open (outside) deck was pinned open during the bar service, allowing easy access for flying pests. There were exposed clean glasses, equipment and utensils on counters and in racks in this pantry.
|
|
Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
|
|