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Item No.:
16
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Site:
Galley-Windjammer
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Violation:
The galley hot holding cabinets were listed in the time as a public health control plan as being on temperature control. Per staff the units were on time control.
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Recommendation:
Ensure the time as a public health control plan accurately reflects which hot/cold holding units are on time as a public health control.
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Item No.:
17
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Site:
Galley-Buffet Station
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Violation:
There was one pan of squash/zucchini in the walk-in cooler. This product was not listed in the cooling logs.
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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.:
18
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Site:
Galley-Dry Store Room
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Violation:
There was a previously opened cardboard package of prawn crackers that had an oily residue throughout the opened end of the package material. The package was discarded.
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Recommendation:
Ensure that a food that is unsafe or adulterated is discarded.
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Item No.:
20
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Site:
Buffet-Service Line Plate Storage
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Violation:
There were 2 chipped plates on the port service line, 3 chipped plates on the starboard service line, and 3 chipped plates on the center service line. These were removed and discarded.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Food Service General-Grooved and Flat Grills
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Violation:
There was an open seam around the grease chute where it penetrates into the grease pan housing.
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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.:
26
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Site:
Galley-Deck 5 - Soup Station
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Violation:
The two previously cleaned stationary soup kettles were slightly soiled with food debris.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
28
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Site:
Buffet-Center Service Line
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Violation:
There was a stack of clean plates stored directly above the handwash station and overhanging the handwash sink lip. The plates were exposed to splash when using the sink. The plates were relocated.
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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.:
33
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Site:
Galley-Seaview
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Violation:
The previously cleaned deck below the cleaning locker was soiled in the corner at the bulkhead/deck juncture. 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:
Dining Room-Seaview Cafe Service Line
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Violation:
The deck in the technical space below the cold well was soiled with mold. 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:
Galley-Deck 6 - Chops Show
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Violation:
There was recessed/missing grout in this area.
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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.:
39
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Site:
Galley-Deck 3 - Pantry
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Violation:
There were 4 filth flies observed in this area. Pest management had been notified.
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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:
Galley-Deck 3 - Soup Station
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Violation:
There were 2 filth flies observed in this area. Pest management had been notified.
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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:
Galley-Deck 5 - Dishwash
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Violation:
There were 3 filth flies observed in this area. Pest management had been notified.
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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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