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Item No.:
08
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Site:
Potable Water-Tanks
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Violation:
The tank records did not establish that the primer coat and final paint finish were applied according to the manufacturer's specifications.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
16
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Site:
Galley-Deck 10 - Grill Galley - Walk-in Refrigerator
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Violation:
There was a large plastic bin of lettuce that had temperatures that ranged from 46F to 48F. The production date of the lettuce was 2 February 2011. Teh ambient temperature of the walk-in refrigerator was 40F. The lettuce 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 10 - Grill Galley - Cold Preparation - Undercounter
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Violation:
There was a medium pan of uncooked prawns that had temperatures that ranged from 45F - 48F at 2:00PM. The production date for the prawns was 6 February 2011. The cook in charge of the section stated the prawns were brought up from provisions in the morning, but he was unable to determine how long the prawns were out of temperature. The prawns were 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 10 - Grill Galley - Walk-in Refrigerator
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Violation:
There was a hotel pan of uncooked cheese ravioli that had an internal of temperatures 45F. The ambient air temperature in the refrigerator was 40F. The ravioli had a production date of 4 February 2011. The ravioli 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.:
19
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Site:
Buffet-Staff Mess - Beverage Station
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Violation:
Bulk milk dispenser had quarts of milk for the crew to pour their own serving from the container. This exposes the food to potential contamination that can be passed on to following crew members.
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Recommendation:
Provide appropriate liquid dispensing containers to minimize and/or eliminate potential comtamination.
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Item No.:
19
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Site:
Preparation Room-Prepared Meat Thawing
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Violation:
Two plastic packages of a cooked pork product were stored in an undrained bin. Bottoms of packages were in standing water. Corrected by putting them into a bin with drain holes.
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Recommendation:
Ensure that packaged food is not stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water.
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Item No.:
20
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
Silver plating has come off the bottoms of four water pitchers exposing the water stored in the pitchers to the corroded underlying base metal.
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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:
Housekeeping-Ice Pantry 1501
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Violation:
There was corrosion on the pins that held the back plate in place inside the ice bin.
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Recommendation:
Replace the corroded pins.
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Item No.:
20
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Site:
Buffet-Deck 9 - Lido - Aft, Starboard Beverage Station
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Violation:
The combination ice/water machine had slotted fasteners behind the dispensing chute and water supply tube.
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Recommendation:
Replace the slotted fasteners.
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Item No.:
21
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Site:
Buffet-Deck 9 - Lido - Aft, Port Side - Beverage Station
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Violation:
The tray-slide and counter juncture had gaps and seams along the decorative coved piece, which made cleaning difficult.
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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-Deck 2 - Aft Dishwashing
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Violation:
Crew had to step on the deck stands where racks of dishes were stored to access the glass washing machine. Plastic bin of soaking soiled dishes were on deck in front of dishwashing machine. An empty dishwashing rack was on deck next to the dishwasher.
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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.:
26
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Site:
Galley-Deck 10 - Grill Galley - Warewash
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Violation:
There were four previously cleaned plates that were soiled with dried food debris stored with other clean plates in a trolley. All the plates in the trolley were re-washed.
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Recommendation:
Ensure that the food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. Ensure that clean dishes, equipment and utensils are stored where these items are not exposed to dust, splash, or other sources of contamination.
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Item No.:
26
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Site:
Buffet-Deck 9 - Lido - Aft, Starboard Beverage Station
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Violation:
The slotted fasteners of the combination ice/water machine were corroded and soiled with scale deposits. In addition, the black protective plastic covering protecting the chute and tube was soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Deck 9 - Lido - Fish Grill Station
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Violation:
There was a plastic label melted onto the in-use flat-grill. The grill was taken out of service and cleaned.
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Recommendation:
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.:
26
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Site:
Housekeeping-Ice Machines
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Violation:
There was an accumulation of a fine metal powder inside the white water trays.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
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Item No.:
27
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Site:
Galley-Deck 9 - Warewashing
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Violation:
There were two plate trolleys that were soiled along the plate contact surface of the trolleys.
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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:
Galley-Deck 10 - Grill Galley - Warewash
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Violation:
There were two clean plate trolleys that were soiled with dust and food debris, along the inside.
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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:
Galley-Deck 10 - Grill Galley - Warewash
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Violation:
The portable stainless steel plate water was heavily soiled with a white substance on the lowraters. The plate warmer was previously cleaned and was covered in plastic wrap.
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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.:
28
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Site:
Galley-Deck 2 - Aft Dishwashing
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Violation:
Clean and soiled dishes were stored immediately adjacent to one another in front of the glass washer.
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Recommendation:
Provide sufficient separation to prevent contamination of clean items.
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Item No.:
28
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Site:
Buffet-Deck 9 - Lido - Storage Locker 9205
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Violation:
There were clean linens, clean glasses, and other food service related items stored in Storage Locker 9205. The storage locker had exposed pipes and lagging.
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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.:
28
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Site:
Preparation Room-Warewashing Area
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Violation:
Wet, clean plastic cutting boards were stored together which did not allow them to air dry.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Deck 9 - Warewashing
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Violation:
The employee that handled clean plates and utensils on the clean landing was wearing soiled high-temperature rubber gloves.
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Recommendation:
Ensure that employees working on the clean landing have clean gloves before handling clean plates and utensils.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido - Starboard Waiter Station - Across from Soup Station
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Violation:
The deck/waiter station foundation juncture was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Deck 3 - Room Service
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Violation:
Electrical conduit from bulkhead to oven was in poor repair with an open gap that created a difficult to clean area and a hiding place for vermin. Conduit was repaired immediately.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
Substantially leak was noted from the deckhead adjacent to the deep fat fryer's ventilation hood. Water was splashing onto an empty food table below it. Water was condensate collecting on a -10C refrigeration line installed above the deck head. Ship's technical crew is in the process of reinsulating the line to correct this problem and this is one remaining areas without new insulation. Condensate leak from same line noted in passage way outside the Todd English Galley.
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Recommendation:
Ensure sources of potential contamination, such as condensate from cold or hot supply lines, are eliminated/minimized to prevent contamination of clean items, such as food tables and to prevent accumulation on decks to minimize/eliminate slipping hazards.
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