|
|
|
Item No.:
17
|
|
Site:
Galley-Pastry - Walk-in Cooler
|
|
Violation:
A tray of cream caramel dated November 20 was not listed on the cooling log.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Frozen Vegetable #A2-09
|
|
Violation:
There was frozen condensate on all of the deckhead, bulkheads, and deck stand surfaces, as well as on the tops of some boxes of food.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dairy Box
|
|
Violation:
There was condensate dripping from a deckhead seam in front of the forward condenser. When the condenser fan was turned on, condensate blew across the deckhead and onto stored items below.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Beer/Soda Box
|
|
Violation:
There was condensate dripping from the deckhead light cover onto some soda cans.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck A Dry Storage - Gift Shop Stores
|
|
Violation:
There were three cases of liquor stored on the deck.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Grooved and Flat Grills
|
|
Violation:
There were gaps around the grease chutes inside the drip pan housings. This was noted in the last inspection. There is a work order in place for this steel work during the February 2011 dry dock.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Golden Fleece Steakhouse
|
|
Violation:
The drip tray housings on the charbroil grill were difficult to clean due to crevices and gaps. The technical space under and around the housings was soiled. This item will be addressed during the February 2011 dry dock.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse temperature at the plate surface for the in-use conveyor type dishwash machine was less than 160F for two runs. According to the engineers, the final rinse spray nozzles were not functioning and there was a problem with the pump. This was corrected.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-
|
|
Violation:
The counter below the sheet roller was soiled. This area was previously cleaned.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Golden Fleece Steakhouse
|
|
Violation:
The drip tray housings on the charbroil grill were difficult to clean due to crevices and gaps. The technical space under and around the housings was soiled. This item will be addressed during the February 2011 dry dock.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Preparation Room-Handwash Station at the Entry Door
|
|
Violation:
There was no soap in the dispenser.
|
|
Recommendation:
Fill the soap dispenser.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Vegetable Cooler
|
|
Violation:
There was a gap in the bulkhead/deckhead juncture profile strip behind the midship port condenser.
|
|
Recommendation:
Seal the gap in the profile strip.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Walk-in Cooler
|
|
Violation:
There was condensate collecting on the bulkhead behind the condenser unit. Moisture was collecting in the seam at the bulkhead/coving juncture, and there was mold in the seam.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Box
|
|
Violation:
There were a few damaged deck tiles in the aisles to the right and left sides of the entry door.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Box
|
|
Violation:
The grouting along the entire port side bulkhead coving/deck juncture was loose or missing.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center
|
|
Violation:
There was loose and missing deck grout in the area of the induction top and CTX units.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Poultry
|
|
Violation:
A large volume of water was spilling from the deckhead access panel onto the preparation table. There were brine lines located above. No food items were exposed and the area was not in use.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Preparation Room-Poultry
|
|
Violation:
There was condensate in several of the deckhead light covers to the left of the condenser. The condensate was dripping onto the deck. No food items were exposed.
|
|
Recommendation:
Ensure that condensate does not collect in the deckhead light covers and drip onto the deck.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Dairy Box
|
|
Violation:
There was condensate dripping from a deckhead seam in front of the forward condenser. When the condenser fan was turned on, condensate blew across the deckhead and onto stored items below. There was also condensate dripping from a seam to the right of the yogurt storage and the starboard aft deckhead access panel.
|
|
Recommendation:
Ensure that condensate does not collect on the deckhead.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Frozen Vegetable #A2-09
|
|
Violation:
There was frozen condensate on all of the deckhead, bulkheads, and deck stand surfaces, as well as on the tops of some boxes of food.
|
|
Recommendation:
Ensure that condensate does not collect on the deckhead, bulkheads, and deck stand surfaces.
|
|
|
Item No.:
37
|
|
Site:
Preparation Room-Walk-in Cooler
|
|
Violation:
There was condensate collecting on the bulkhead behind the condenser unit. Moisture was collecting in the seam at the bulkhead/coving juncture, and there was mold in the seam.
|
|
Recommendation:
Ensure that condensate does not collect on the bulkhead.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Vegetable Cooler
|
|
Violation:
There was condensate forming in a few of the deckhead seams and dripping onto the deck. No food items were exposed.
|
|
Recommendation:
Ensure that condensate does not collect in the deckhead and drip onto the deck.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Beer/Soda Box
|
|
Violation:
There was condensate dripping from the deckhead light cover onto some soda cans. There was also condensate dripping from the deckhead access panel.
|
|
Recommendation:
Ensure that condensate does not collect in the deckhead light covers and deckhead access panel and drip onto food.
|
|
|
Item No.:
37
|
|
Site:
Galley-Soup Station
|
|
Violation:
The soup station area was hot and humid. There was condensate forming on the bulkhead.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was excessive heat and steam at the soiled end of the conveyor type dishwash machine. Condensate was forming on the interior of the ventilation hood. No condensate was dripping onto the surfaces below.
|
|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
The dishwash area was very hot and humid. There was condensate collecting on the bulkhead panels.
|
|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|