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Item No.:
16
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Site:
Buffet-Deck 9 - Deli Bar
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Violation:
There was a hotel pan of apple Waldorf salad with a production date of November 8, 2010 in refrigeration unit 9.02A. The internal temperature ranged from 47F - 50F by the inspector's thermometer. The food manager had infrared temperature readings from 38F - 40F and an internal temperature of 46F. The air temperature of the unit measured 42F. The daily check log of the refrigeration unit had the unit at 36F. The food was discarded.
There was a hotel pan of shrimp salad with a production date of November 8, 2010 in refrigerator 9.02B. The internal temperatures ranged from 45F - 48F by the inspector's thermometer. The food manager had infrared temperature readings from F 37 - 40F and an internal temperature of 43F. The air temperature of the unit measured 42F. The daily check log of the refrigeration unit had the unit at 36F. The food was discarded.
There was a hotel pan of potato salad with a production date of November 8, 2010 in refrigerator 9.02C. The internal temperature ranged from 44F - 45F by the inspector's thermometer. The food was discarded.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 2 Main Galley - Garde' Manger
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Violation:
Three sheet pans of individually stacked cut tomato and mozzarella cheese (caprese appetizer) were found inside walk-in refrigerator 27 with food temperatures ranging from 43-46 F on the inspector's thermometer and 41-43 on two of the ship's staff thermometers. All thermometers were calibration checked using an ice bath and the staff thermometers registered 2-3 degrees lower (29-30 F) while the inspector's thermometer registered 1 degree (33 F) higher than expected. The pans were removed and blast chilled immediately.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 2 Main Galley - Pastry
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Violation:
Two sheet pans of clairs and chocolate mousse were found on a trolley inside pastry walk-in refrigerator #26 with Monday stickers attached. This indicates the food was prepared on Tuesday and should be discarded on the following Monday, according to the ship's 7 day discard system. The cooling log for both items indicated they were both prepared today and the sticker should have indicated discard on Tuesday. Staff confirmed these items were prepared today.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
16
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Site:
Galley-Deck 2 Main Galley - Pastry
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Violation:
One sheet pan filled with individual cups of rice pudding was found inside pastry walk-in refrigerator #26 with internal temperatures of 48-50 F on both the inspector's and the ship's staff thermometers. The rice pudding was prepared yesterday so it was discarded immediately. A sheet pan filled with clairs and another filled with individual chocolate mousse desserts were also in this walk-in on a plastic enclosed trolley with food temperatures of 48 F. Three sheet pans filled with individual serving containers of crme Brule' were found on an open trolley in the walk-in with food temperatures of 44 F. The cooling logs confirmed these products were prepared today and were out of temperature for less than 4 hours, so they were immediately removed 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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
18
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Site:
Galley-Deck 9 - Hamburger Grill
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Violation:
A food worker was observed removing a raw frozen hamburger patty from a freezer with tongs and placing the patty on a plate on the work counter. The worker was then observed removing the butcher paper from the back of the patty and then the worker took the patty by tongs over to the grill, crossing over a clean counter and clean plates with ready-to-eat lettuce. Small particles of ice were observed falling from the patty onto the clean work surface near the plating operation. The plates of lettuce were discarded, and the plating operation for cooked and ready-to-eat products were moved to another work counter.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Buffet-Deck 9 - Lido - Heat Lamps
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Violation:
There was black paint peeling from the heat lamp tags, which were directly located above food on the hot holding line. A small amount of force was sufficient to cause the paint to peel.
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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. Remove the peeling tags.
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Item No.:
20
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Site:
Galley-Deck 2 Main Galley - Pastry
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Violation:
It was not clear if the potentially hazardous ready-to-eat foods inside pastry walk-in #26 were out of temperature due to the unit or the amount of trolleys inside the unit, or the use of heavy plastic zip covers used on some of the trolleys. The unit was locked shut for over 20 minutes and the air temperature inside was at 5.5 C and dropping slowly. The signs posted on the door stated that the temperature inside must be maintained at 2 C (36 F).
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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.:
21
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Site:
Galley-Deck 9 - Storage Area Near Elevator - Italian Restaurant
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Violation:
There was a mounted stainless steel shelf that had openings on the top of one support leg and each of the round removable safety bars in the front were hallow. The edges where the shelves attached to the supports had gaps that made cleaning difficult. The shelves and points where the safety bars attached were lightly soiled.
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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-Crew Galley - Dishwash Area
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Violation:
The stationary rack glasswash machine was posted out of order. Per staff the unit has been out of order since 30 October, 2010.
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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.:
22
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Site:
Galley-Deck 3 Main Galley - Hot Galley
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Violation:
There was an excessive amount of soiled pots and pans staged along the preparation area of the hot galley surrounding the pot wash. One of the trolleys holding soiled pots/pans was within one meter of the preparation counter, two trolleys filled with soiled pans were on two sides of the in-use combination oven, and one trolley of soiled was in contact with the handwash station in the preparation area. There was active cooking in the combination ovens during this time, as the potwash was also in active use.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
23
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Site:
Buffet-Deck 9 - Lido - Wicker Bread Baskets
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Violation:
There were several wicker baskets used to hold bread. There were protective liners in each basket, but the liners only covered the bottom of each basket. The bread came into contact with the sides of the baskets. Some baskets were soiled with grease and other food particles.
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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. Ensure the protective liners cover the bottom and sides of the baskets. Ensure that the basket liners effectively cover all food contact surfaces of the baskets.
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Item No.:
27
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Site:
Galley-Deck 9 - Storage Area Near Elevator - Italian Restaurant
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Violation:
There was a mounted stainless steel shelf that had openings on the top of one support leg and each of the round removable safety bars in the front were hallow. The edges where the shelves attached to the supports had gaps that made cleaning difficult. The shelves and points where the safety bars attached were lightly 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.:
27
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Site:
Pantry-Explorations Cafe Bar and Pantry
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Violation:
The manufacturer's labels were still affixed to the exterior bottom surface of the previously cleaned milk pitchers.
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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. Remove the manufacturer's labels.
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Item No.:
33
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Site:
Buffet-Crew Mess
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Violation:
The soda vending machine was on legs only 1 inch (25 mm) above the deck. The deck beneath was heavily soiled with dirt and food debris.
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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.:
37
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Site:
Galley-Deck 2 Main Galley - Garde' Manger
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Violation:
There was a water dripping from the piping in deckhead access hatch at the upright pass thru refrigerator #2.13B. The water was dripping down to the deck below. The water appeared to be from condensation forming on the piping.
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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. Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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