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Item No.:
08
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Site:
Buffet-Garden Buffet Forward Coffee Station
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Violation:
The backflow prevention device for the left coffee machine was leaking and damaged. This was corrected.
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Recommendation:
Ensure that backflow preventers are maintained in good repair. Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
16
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Site:
Other-Consumer Advisory
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Violation:
The consumer advisory in the daily program did not inform passengers of the significantly increased risk to especially vulnerable consumers of eating raw or undercooked foods of animal origin. It mentioned that vulnerable consumers should consult their physician for questions.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure that the passengers are informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
The potato salad in the walk-in refrigeration unit had a production date of 25 April with a discard date of 1 May. The cooling logs had an entry for the potato salad on 25 April, but the boiled potatoes used for the salad had an entry date on 24 April. The seven day discard label was not marked from the day the potatoes were boiled, but from when the potato salad was mixed.
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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:
Other-Sushi Area
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Violation:
The sushi bar was open from 1700 to 2300 hours each night. The time control plan did not mention how time would be controlled. Per staff, at 2100 all food is discarded and replaced for the last two hours of service.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
There was a gap around the drain lines of the deep fryers.
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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-Potwash
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Violation:
The data plate for the potwash machine did not list the minimum temperatures for the wash and rinse cycles.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse spray arm was not installed properly. This caused an erratic spray pattern. This was corrected.
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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.:
27
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Site:
Galley-Hot Galley
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Violation:
The drain line for the left deep fryer was heavily 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-
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Violation:
There were several areas throughout the galley that had a small amount of missing or recessed grout.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Mineral Water/Soft Drink Stores
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Violation:
The bulkhead was damaged at the bottom left of the entrance door.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Dining Room-Seven Seas
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Violation:
The deck/cabinet junctures were not coved in some places at the waiter stations and other areas had soft sealant for coving.
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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).
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Item No.:
33
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Site:
Provisions-Dry Stores
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Violation:
The deck was soiled in the back left and right corners of the dry stores.
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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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