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Item No.:
16
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Site:
Preparation Room-Thaw Room
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Violation:
There were 20 pork loins in a plastic container that had internal temperatures ranging from 56 F to 65 F. Per staff, the pork loins had been in the thaw room for one week. The pork loins were discarded immediately. All other potentially hazardous food in the thaw room was below 41 F.
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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.:
17
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Site:
Galley-Cold Galley
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Violation:
The cooling logs used for the potentially hazardous foods from ambient ingredients was the same log used for cooked potentially hazardous foods. There was no indication from the logs that the ambient food should be cooled below 41 F within four hours.
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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 from 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.:
21
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Site:
Galley-Deck 4 Bakery
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Violation:
The dough sheeter was badly frayed on the right side.
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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. Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Starboard Service Line #4 and Oceanview Service Line #3
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Violation:
The countertops at the hot plates were split, making cleaning difficult. The splits had been filled with sealant, however, the patch was rough and was deteriorating.
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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.:
27
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Site:
Galley-Hot Galley
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Violation:
The top of the drip pan housing for the grooved grill was soiled.
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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.:
33
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Site:
Galley-Deck 3 Hot Galley Port Side
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Violation:
The laminated sign for color coding the waste was peeling away from the bulkhead and was wet.
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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:
Food Service General-
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Violation:
There were a few food preparation areas throughout the vessel where the deck grout was recessed.
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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-Deck 3 Hot Galley Port Side
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Violation:
There was a broken and cracked cove tile behind the combination oven next to cold room 379.
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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-Tuscan/Silk Harvast - Pastry Section
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Violation:
The previously cleaned deck below the under counter refrigeration unit (R-05-0402) was soiled.
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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.:
33
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Site:
Galley-Tuscan/Silk Harvast - Pastry Section
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Violation:
There was mold at the left rear deck/cove juncture below the under counter refrigeration unit (057374).
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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.:
33
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Site:
Bar-Deck 5 - Ensemble Lounge
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Violation:
The previously cleaned deck below the under counter reach-in refrigeration unit (056304) was soiled.
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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.:
33
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Site:
Buffet-Pizza Station
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Violation:
The deckhead above the pizza toppings bin was soiled.
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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.:
39
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Site:
Buffet-Starboard Beverage Station
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Violation:
There were 3-4 small flies at the ice machine drain.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Mast Grill
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Violation:
The two galley doors were propped open. One fly was observed at the soiled item storage area.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Buffet-Mast Grill
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Violation:
The two galley doors were propped open. One fly was observed at the soiled item storage area.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
40
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Site:
Integrated Pest Management-Pro-Active Inspection Logs
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Violation:
The written logs for active monitoring inspections for the operational areas of the ship did not indicate the time of the inspection or that it was conducted at night. The log form listed date, but not time, so staff did in some cases write a time.
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Recommendation:
Edit the pro-active inspection log form to include a time column or combine with the date (date/time) so staff are reminded to record time as well.
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Item No.:
41
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Site:
Children Area-
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Violation:
A few of the cleaned Lego toys were stuck together, impeding air drying.
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Recommendation:
Ensure that the Lego toys are completely separated during the cleaning and drying process.
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