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Item No.:
16
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Site:
Galley-Aft Walk-In Cooler
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Violation:
A tray holding seven pieces of roast tenderloin was not identified with a date and time by which the food shall be consumed or discarded. As a result, the date of preparation was unclear. According to the staff, these potentially hazardous foods were cooked on 19 May 2011. The cooling log had an entry for these items on that date. The staff labeled the food accordingly.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Pantry
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Violation:
The temperatures of cut melon pieces stored in undercounter refrigerator #79 were measured between 43F and 47F. The ambient temperature of the refrigerator was measured at 40F. These food items were placed in the blast chiller.
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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.:
17
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Site:
Provisions-Parasite Destruction Record
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Violation:
The current raw salmon product stored on the ship and used for sushi could not be linked to the parasite destruction letter on file.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Galley-Sous Station
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Violation:
During the active use of a tilting pan and while a staff member was opening the lid, a knob used to release the tilting pan lid was loose and fell into the beef stock. The crew members were instructed to take the knob out of the food.
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Recommendation:
Ensure to maintain equipment parts secured so that they don't fall into food during its preparation.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
There was loose and protruding cloth fibers from the woven dough sheeter belt at the food contact surfaces. This was corrected.
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Recommendation:
Ensure that fibers are removed periodically to prevent contamination.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
There was one screw missing, leaving a gap in the front interior panel of the deck oven. The gap made the surface difficult to clean. This was corrected.
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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-Dishwash - Aft / Port
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Violation:
During the active use of the flight-type conveyor dishwash machine, there were food remnants under the conveyor at the clean end of the machine. In addition, there were many broken finger links.
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Recommendation:
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. 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-Dishwash
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Violation:
The gauge for the final sanitizing rinse temperature was reading 213F while the temperature measured manually at the plate surface was 163F. These temperature differences and the fact that no steam was coming from the nozzles suggested that the gauge was not working properly. The staff explained that the reason for this specific issue was that the distance between the probe and the gauge was too long. He added that this explanation was described in a manufacturer's certificate that he couldn't find at the time of the inspection.
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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.:
24
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Site:
Pantry-Ocean View
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Violation:
The chlorine concentration in the sanitizing solution was measured at 400 ppm. This solution was discarded. This area was not in active use at the time of the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Pantry-Pool Bar
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Violation:
The chlorine concentration in the sanitizing solution was measured at 400 ppm. This solution was discarded. This area was not in active use at the time of the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Pool Grill
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Violation:
The flat grill was soiled at its food contact surface. This area was last used the night before and was not in active use at the time of the inspection.
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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.:
27
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Site:
Galley-Pool Grill
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Violation:
The counter under the flat grill was soiled. This area was last used the night before and was not in active use at the time of the inspection.
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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:
Dining Room-Officers Mess - Beverage Station
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Violation:
There was an accumulation of dust on the knob used to open the drain of the ice dispenser. The knob was located to the right of the ice dispensing chute. This area was in active use at the time of the inspection.
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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.:
33
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Site:
Food Service General-Reach-In and Undercounter Refrigerators
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Violation:
There were gaps and complete openings to void spaces in the technical compartments of multiple reach-in and undercounter refrigerators. These gaps and openings to void spaces were located where power cords and refrigeration pipes penetrated bulkheads and deckheads. This was observed in different areas, such as the mini galley hot section of the Lido galley, Pool Grill pantry, Lido ice cream station, Pool Bar pantry, and Cova Cafe.
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Recommendation:
Close gaps and openings to void spaces. 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.:
33
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Site:
Galley-Mini Galley - Hot Section
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Violation:
A smoke detector and a speaker were soiled. This deckhead mounted equipment was over food preparation areas. This area was previously cleaned and not in active use at the time of the inspection.
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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.:
34
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Site:
Galley-Pastry
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Violation:
Water was leaking from both of the ice cream dipper well faucets. This was corrected.
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Recommendation:
Ensure that the plumbing system in the food area is maintained in good repair.
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