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Item No.:
08
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Site:
Buffet-Gazebo
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Violation:
There was a stream of water flowing from the drain line of the backflow prevention device for the combination oven. This was corrected.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 6 Sauce Station
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Violation:
The backflow prevention device at the utility sink was leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 Bakery
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Violation:
The vent for the backflow prevention device on the rotating oven was pointed up. This was corrected.
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Recommendation:
Ensure the vent is pointing down.
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Item No.:
08
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Site:
Potable Water-Bunkering Port & Starboard Aft
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Violation:
The two bottom connections for the bunkering fill line did not have a unique connection fitting. They were the same as the bottom two connections for the international shore connection.
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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.
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Item No.:
16
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Site:
Galley-
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Violation:
There were 2 containers of German potato salad inside the reach-in refrigerator with a production date of 2/5 and a discard date of 2/11. A review of the cooling logs showed that the potatoes were cooked and cooled on 2/4.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Bar-Calipso Bar
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Violation:
The internal temperature of a few milk cartons was measured at 44 F inside the reach-in refrigerator. These were discarded.
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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-
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Violation:
A review of the cooling logs showed several instances where the food was placed inside the blast chiller at 140 F and checked 4 hours later at less than 40 F.
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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.:
19
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Site:
Buffet-Portside Buffet
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Violation:
There were no tongs available for the apples and pears. This was corrected.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
21
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Site:
Buffet-Officer's Mess
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Violation:
The glass sneeze guards were cracked along the edges in multiple locations.
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Recommendation:
Replace the sneeze guards.
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Item No.:
26
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Site:
Preparation Room-Fish Preparation, Deck 4
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Violation:
There was debris on the food contact surfaces of the band saw.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Room Service-Bell Box
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Violation:
The sealant around the fryer was degrading.
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Recommendation:
Replace the sealant.
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Item No.:
27
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Site:
Room Service-Bell Box
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Violation:
Some technical spaces and under counter spaces along the line had an accumulation of dust and 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.:
27
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Site:
Buffet-Portside Forward Beverage Station
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Violation:
The potable water supply line for the coffee machine 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.:
27
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Site:
Galley-Deck 6 Sauce Station
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Violation:
There was a pink, slimy substance on the backflow prevention device and the faucet connection at the utility sink.
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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:
Galley-Deck 6 Santa Fe Wine Pantry
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Violation:
The top of the soda mix boxes were wet due to the water leaking from the carbonator.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
30
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Site:
Galley-Deck 6 Starboard Warewash
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Violation:
There was no "WASH HANDS AFTER USING TOILET" sign in the toilet room.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Deck 6 Fish Section
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Violation:
There was debris inside the deckhead light cover above the flat grill. This was corrected.
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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:
Provisions-Wine Storage
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Violation:
There was dust and debris on the deck under the storage shelves.
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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:
Provisions-Meat Freezer
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Violation:
There was a large gap in the upper seam of the bulkhead at the back of the freezer.
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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-Crew Mess
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Violation:
The deck drain inside technical compartment 41802 at the buffet station 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-Crew Mess
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Violation:
The deck drain under the coffee machine at the beverage station 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.:
34
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Site:
Galley-Deck 6 Santa Fe Wine Pantry
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Violation:
There was water leaking from the supply line for the carbonator.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Starboard Buffet
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Violation:
There were several bulbs above the hot buffet lines that were not shielded or the coating was loose.
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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.:
37
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Site:
Galley-Deck 6 Soup Station
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Violation:
There was an excessive amount of condensate on the deckhead above the tilting kettles.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
There was an excessive amount of condensate on the deckhead above the tilting kettles.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 5 Portside Warewash
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Violation:
There was an excessive amount of condensate on the deckhead and bulkhead above the handwash sink at the soiled end of the dishwash machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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