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Item No.:
13
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Site:
Galley-Warewash
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Violation:
Prior to the inspection, the crew measured the temperature of the warewash machine by a digital maximum-registering thermometer. A crew member was observed placing the maximum-registering thermometer in a basket on the conveyor at the soiled end of the machine, and allowed the thermometer to travel the length of the machine. At the clean landing, the thermometer displayed a temperature that was greater than 160F.
The inspector used the thermocouple warewash probe, which was able to evaluate the temperature of each tank in the warewash machine. The temperature in the wash tank measured 162F, the temperature in the rinse tank measured 159F, and when the probe reached the final rinse tank, the temperature measured 155F.
The crew appeared to be unaware that the final rinse temperature of the warewash machine could not be evaluated by passing a maximum-registering thermometer through the length of the machine.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties. See Annex 13.7 "Warewash Evaluation," page, 183 of the 2005 Vessel Sanitation Program Operations Manual for additional guidance on evaluating warewash machines.
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Item No.:
20
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Site:
Food Service General-Deep Fat Fryer Elements
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Violation:
Several of the combination probe/deep fat fryer heating elements had corrosion and pitting, which made cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-Deck 6 - Forward Beverage Station
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Violation:
Four bundled tubes that made up the dispensing nozzle for the counter mounted juice dispenser had a gap in the center of the bundle that made cleaning difficult. The tubes that made-up the dispensing nozzle were welded together.
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Recommendation:
Seal the center gap.
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Item No.:
20
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Site:
Food Service General-Infra-Red Heaters
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Violation:
The undercounter-mounted infra-red heaters for hot hold had slotted fasteners holding the wire screen.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
There was an accumulation of large pieces of food, debris, cups, and utensils in the wash tank, rinse tank and final rinse tank. There was an accumulation of food debris along the clean landing of the warewash machine. There were large food particles along the finger-links the length of the warewash machine.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean. Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
23
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Site:
Galley-Warewash
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Violation:
An employee working on the soiled landing of the warewash machine was observed rinsing plates on only one side, which left large pieces of food, food residue and debris along the back side of the plates.
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Recommendation:
Ensure that food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or is removed in a warewashing machine with a prewash cycle.
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Item No.:
24
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Site:
Galley-Warewash
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Violation:
The final rinse temperature for the in-use flight-type warewash machine measured 155F at plate height by the inspector's warewash probe. The temperature measured in the final rinse tank measured 151F by the inspector's thermocouple. A third measurement by the inspector's thermocouple at the manifold was 158F.
The flight-type warewash machine was rechecked at the end of the inspection and sanitize temperatures were achieved.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Galley-Deck 5 - Potwash
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Violation:
An employee was observed partially immersing one hotel pan in hot water sanitizing solution for less than 15-seconds. The same employee also repeated the procedure by partially immersing another hotel pan in the hot water sanitizer solution for less than 15-seconds.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The ice bin of the combination ice/water machine was soiled with a black substance along the top edge of the ice bin, where the drain tray was located. In addition, the ice and water chutes were soiled with scale.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 6 - Forward Beverage Station
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Violation:
The four bundled dispensing tubes of the counter-mounted juice dispenser were soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Dining Room-Horizon Court - Beverage Station - Port Side
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Violation:
The hatch/deck juncture along the bulkhead between the waiter station and the back of the beverage station had a gap the length of the juncture that lead to a void space. The void space was soiled with food debris, bottle caps, and food residue.
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Recommendation:
Remove the soil and debris from the void space. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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