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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
The posted time only as a public health control plan (cold foods) indicated that foods placed out for service or in pass-thru refrigerators were using time only as the public health control for bacterial growth. There were a number of refrigeration units labeled as time control with potentially hazardous foods inside with time control labels, but they were not pass thru refrigerators. These included: 2 door upright reach-in #057749 in the pantry station and undercounter reach-in #067455B in the garde' manger in the deck 5 main galley, upright reach-in refrigerators #136304 and #136303 in the lido galley, and nearly all the undercounter reach-in refrigerators on the lido buffet lines port and starboard.
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Recommendation:
Revise the time only as a public health control plan to reflect the specific units being used for time only control throughout the food areas.
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Item No.:
16
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Site:
Galley-D5 Galley - Garde' Manger
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Violation:
Inside walk-in refrigerator #1036 there were 6 large bins of cut lettuce produced yesterday with food temperatures of 55 °F. There were 9 bags of cut baby arugula in a plastic bin at 55 °F, two large hotel pans with large cuts of prosciuitto ham at 47-48 °F, 10 1 pound packages of butter at 48 °F, and 8 more plastic bins filled with cut lettuce in water prepared today at 60 °F. The temperature logs from 2 hours earlier noted temperatures of 39 °F, so these foods were immediately placed in ice or blast-chilled.
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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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-D5 Galley - Hot Galley
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Violation:
The following foods were stored inside walk-in refrigerator #1037: plastic bin of cut tomato at 48 °F, one hotel pan of cooked flank steak at 47 °F, 3 hotel pans of raw, coated chicken nuggets at 47 °F, one hotel pan of crumbled mozzarella cheese at 49 °F, 1 hotel pan of hot dogs at 48 °F, one hotel pan of cooked beef (large cuts) at 44 °F, and one pan of sliced provolone cheese at 48 °F. The log record from two hours prior showed temperatures below 41 °F and all foods were removed immediately 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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-D6 Galley - Garde' Manger
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Violation:
There were 4 large plastic bins filled with sliced and quartered tomatoes with food temperatures of 45 °F inside walk-in refrigerator #1016. The tomatoes were removed immediately and blast-chilled.
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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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Preparation Room-Vegetable Preparation
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Violation:
One large plastic bin of cut watermelon had a food temperature of 45 °F and 6 bins of washed, cut lettuce had food temperatures of 47-67 °F in walk-in refrigerator #166. Staff immediately removed the items prepared earlier today to add ice.
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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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
Whole red apples were on the self-service buffet line with the manufacturer's label affixed to the surface of each, suggesting they were not properly washed.
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Recommendation:
Remove labels from fruits prior to cleaning, storage, and presenting to passengers or crew in buffet lines.
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Item No.:
19
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Site:
Other-Forward Room Service Pantry
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Violation:
A large bin of whole pears and plums were stored inside the upright two door reach-in refrigerator with the manufacturer's stickers still affixed to each piece of fruit, suggesting they were not properly washed prior to storage.
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Recommendation:
Remove labels from fruits prior to cleaning, storage, and presenting to passengers or crew in buffet lines.
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Item No.:
19
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Site:
Buffet-Lido - Salad Station Port
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Violation:
Four uncovered and unprotected bowls containing pumpkin seeds, sunflower seeds, slivered almonds, and black sesame seeds were set on the unshielded section of the buffet counter for passengers self-service.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Lido - Pizzeria
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Violation:
The handles on the serving tongs for the garlic bread and vegan bread were in contact with the food. This was corrected immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Buffet-Lido - Pizzeria
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Violation:
Four wicker serving baskets containing bread slices, garlic bread slices, vegan bread slices and rolls had no liners in the baskets and the bread and rolls contacted the wicker directly.
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Recommendation:
Ensure that wood and wood wicker is not used as a food-contact surface.
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Item No.:
20
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Site:
Pantry-Coffee Bar
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Violation:
There was a seam under the water bath panel facing the inside the ice storage bin of the ice machine. The seam was soiled with mold and in direct contact with the ice.
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Recommendation:
Ensure that the seam is cleaned and make it a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Galley-D5 Galley - Garde' Manger
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Violation:
Walk-in refrigerator #1036 had an ambient air temperature of 10-12 °C and according to the computer log, went thru a 30 minute defrost cycle 30 minutes prior to the inspection. Both this walk-in and the hot galley #1037 walk-in were flashing high temperature and open door alarm when this system was reviewed. Engineering staff described the cause as multiple entries into these refrigerators, but it was unclear if any notification was made to the food staff. Refrigerator #1037 had ambient temperature of 9 °C when entered for inspection.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
20
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Site:
Galley-D6 Galley - Garde' Manger
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Violation:
A field calibration check was made of the food probe thermometers of four food staff in the area using an ice bath. One of the four was accurate, while the other three measured 26 °F, 28 °F, and 38 °F. Staff stated that new thermometers were on order.
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Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to ±1°C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to ±2°F in the intended range of use.
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Item No.:
20
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Site:
Pantry-Coffee Bar
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Violation:
There was a difficult to clean seam under the water bath panel facing the inside of the ice storage bin in the ice machine. The seam was soiled with mold and in direct contact with the ice.
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Recommendation:
Ensure that the seam is cleaned and make it a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Food Service General-Juice Dispensers
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Violation:
The Cornelius counter model juice dispensers located in galley pantry stations, and beverage stations in the messes, lido buffets, and room service pantries had slot-head screw fasteners attaching the steel brace surrounding each of the dispensing nozzles on the underside of the machines. This location is considered a food splash zone and some of the dispensers had juice splash on the screw heads (deck 5 galley pantry station).
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Recommendation:
Contact the manufacturer to find a solution or to request a change of the slot-head screws to a low-profile hex-head fastener for the juice dispensers.
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Item No.:
20
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Site:
Galley-D5 Galley - Pantry Station
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Violation:
The dispensing tube for the bulk milk dispensers was two inches in length and cut at the end horizontally. A volume of milk remained in the tube portion which was outside of the machine and at room temperature. Staff immediately shortened the tube and cut the end on a diagonal direction.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Bar-Bar Del Poeti
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Violation:
The power cable of the coffee grinder was draped on the countertop making cleaning difficult.
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Recommendation:
Ensure that cords are shortened or secured above the counters.
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Item No.:
21
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Site:
Bar-Bar Del Poeti
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Violation:
The power cable of the coffee grinder was draped on the countertop making cleaning difficult.
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Recommendation:
Ensure that cords are shortened or secured above the counters.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
The in-use conveyor dishwash machine had the far left upper arm final rinse spray nozzle fully clogged with no water spray. Staff repaired the machine immediately.
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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.:
24
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Site:
Preparation Room-Meat Preparation
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Violation:
The in-use chlorine sanitizing sink had a free chlorine residual of 400 ppm (mg/L). Staff adjusted the concentration by adding water immediately.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Pantry-Coffee Bar
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Violation:
There was a difficult to clean seam under the water bath panel facing the inside of the ice storage bin in the ice machine. The seam was soiled with mold and in direct contact with the ice.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-D6 Galley - Soup Station
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Violation:
Condensate was dripping onto the food preparation counter during active cooking in this area. Staff had all four soup kettles actively boiling with the lids fully open and a cloud of steam could be seen drifting out of the canopy exhaust hood above. Condensate was visible on the air supply vents postioned directly above the food preparation counter. Staff closed the lids on the soup kettles and wiped down the air vents and surrounding deckhead, then began cleaning the counter. No food was on the food prep counter at the time.
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Recommendation:
Ensure that food-contact surfaces are not subjected to contamination.
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Item No.:
28
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Site:
Galley-D5 Galley Wine Store
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Violation:
The previously cleaned drink glasses were stored upright on the top shelf and uncovered inside the walk-in refrigerator.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
34
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Site:
Bar-Coffee Bar
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Violation:
There was a water leak at the faucet of the preparation sink.
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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.:
34
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Site:
Provisions-Meat Freezer # 281
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Violation:
Two ice crystals extending 3 inches from the seam between two deckhead panels were noted inside the meat freezer, with a pile of formed ice on the deck immediately below. It appears some water leak above the deckhead was causing this condition.
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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.:
34
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Site:
Bar-Coffee Bar
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Violation:
There was a water leak at the faucet of the preparation sink.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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