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Item No.:
16
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Site:
Galley-Coffee Station
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Violation:
Wrapped butter patties in reach-in cooler #1 were found with internal product temperatures of 43 - 55 F. A plastic pan of butter had been returned to the cooler following breakfast service that closed an hour before. The pan of butter was blast chilled to reduce the product temperature.
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Recommendation:
Ensure that potentially hazardous food in cold holding is maintained at 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Kings Court - Beverage Station
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Violation:
The coffee service period in the buffet area was available 24 hours/day according to staff, but the time control plan stated only that the milk/creamers were to be removed, emptied, cleaned, and refilled hourly with a log of the change. There was no specified discard time labels for milk or cream pitchers used in these areas and no requirement for discard labels in the written plan.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-Grills Galley
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Violation:
One hotel pan of Greek yogurt was found inside the garde manger walk-in refrigerator with a product temperature of 44-46 F. Staff records showed that the product was checked earlier in the morning so it was removed and 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.:
16
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Site:
Buffet-Boardwalk Cafe
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Violation:
The time as a public health control plan did not indicate that the hot cabinets below the bain marie were on time control. The hot cabinets were labeled as time control. This area was not in use at the time of the inspection. This was corrected.
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Recommendation:
If the hot cabinets below the bain marie are to be used for time control, include their use in the time as a public health control plan.
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Item No.:
19
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Site:
Buffet-Beverage Service
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Violation:
A liter carton of UHT milk was used for service instead of a protected dispenser.
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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.
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Item No.:
20
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Site:
Room Service-Deck 10 Pantry
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Violation:
There was peeling sealant on the back plate of the counter model slicer.
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Recommendation:
Remove the peeling sealant and replace as necessary with a semi-hard food-grade sealant.
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Item No.:
21
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Site:
Pantry-Deck 6 Minibar Locker
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Violation:
In the technical compartment for the undercounter refrigeration unit by the ice cream machine, there was a gap between the pipe insulation and the lower panel opening for the pipe penetration.
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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.:
21
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Site:
Bar-Deck 1 Crew Bar
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Violation:
In the technical compartment below the speed rail, the soda line penetration was not sealed on the left panel of the compartment.
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Recommendation:
Seal the penetration for the soda lines.
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Item No.:
22
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Site:
Galley-Lotus Carvery - Potwash
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Violation:
The wash gauge registered 168 F for the in-use hood-type pot wash machine, but the manual measurement was only 121 F. The final rinse gauge on the same machine registered 198 F, when the manual measure of the plate temperature was 147 F. For both gauges, it was noted that the thermometer gauges never moved during the use of the machine and remained at the above temperatures.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use. 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-Kings Court - Potwash
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Violation:
The in-use hood-type pot wash machine had a wash temperature of 165-169 F as measured by both the inspector's and the ship's thermometers, but the mounted gauge displayed a wash temperature of 184 F. It was also noted that the wash gauge was fixed on this temperature and never moved.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use. 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:
Food Service General-Kings Court - Potwash
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Violation:
In nearly all of the dishwash and potwash areas for Kings Court, Carvery, and Grills Galley there were either clean items or soiled items which exceeded the capacity of the clean storage racks or soiled dish and pot landing areas. There were deck stands surrounding the active machine areas or between machines used for stacking and storing the clean or soiled dishware, pots and pans.
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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. Evaluate operations in each area to ensure proper staging of clean and soiled items.
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Item No.:
22
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Site:
Galley-Kings Court - Scullery
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Violation:
The in-use flight-type conveyor dishwasher had a rinse tank temperature of only 125-127 F as measured by the inspector's and the ship's thermometers. The digital gauge temperature on the machine displayed 131 F in the rinse tank, and the manufacturer's data plate specified a minimum rinse tank temperature of 160 F. The machine was repaired during the inspection.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Kings Court - Scullery
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Violation:
The in-use flight-type conveyor dishwasher had one upper spray arm final rinse spray nozzle (right side) that was clogged completely. Additionally, there was a very poor spray pressure throughout the lower final rinse spray arm nozzles due to one nozzle missing completely from the spray arm. These conditions were repaired during 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.:
22
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Site:
Galley-Kings Court - Scullery
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Violation:
The conveyor glasswash machine was posted out of order since 28 June 2011. Staff stated they were awaiting parts for the conveyor motor. There was an excessive amount of cleaned dishware stacked in racks and plate trolleys between the two conveyor dishwash machines because the permanently installed clean dishware racks throughout this scullery were filled to capacity.
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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. 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:
Galley-Lotus Carvery - Potwash
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Violation:
The in-use hood-type pot wash machine had a wash temperature of only 121 F as measured with both the inspector's thermometer and the ship's thermometer. The manufacturer's data plate specified a minimum wash tank temperature of 150 F. The machine was repaired during the inspection.
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Recommendation:
Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74C (165F); (2) For a stationary-rack, dual-temperature machine, 66C (150F); (3) For a single-tank, conveyor, dual-temperature machine, 71C (160F); or (4) For a multitank, conveyor, multitemperature machine, 66C (150F).
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Item No.:
24
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Site:
Galley-Lotus Carvery - Potwash
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Violation:
The in-use hood-type pot wash machine had a final hot water sanitizing rinse temperature of only 147 F. It was repaired during the inspection.
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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. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-Pastry
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Violation:
A wire whisk stored in the clean utensil storage area had dried chocolate on it.
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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.:
26
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Site:
Galley-Pot Wash
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Violation:
Dried food debris was found on pots, pans and serving utensils in the clean storage area.
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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.:
26
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Site:
Galley-Aft Pot Wash
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Violation:
A large wire mixer attachment on the clean utensil storage rack was found with a dried spinach leaf on it.
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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.:
26
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Site:
Galley-Cold Galley
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Violation:
A previously cleaned meat slicer had an accumulation of soil in the lower groove to the right of the back plate.
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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.:
26
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Site:
Room Service-Deck 10 Pantry
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Violation:
The seam along the back plate of the slicer was soiled with old food residue as was the underside of the peeling sealant along the seam.
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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:
Provisions-Deck 1 Meat & Poultry Freezer
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Violation:
The lower edge of the plastic entrance curtains were 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.:
33
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Site:
Galley-Dry Store (2.9.14)
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Violation:
Rice and dry beans were found on the deck under and behind shelves.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck B Pasta Dry Stores
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Violation:
The lower left corner of the bulkhead near the entrance was damaged, resulting in a gap at the bottom of the bulkhead panel.
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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.:
33
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Site:
Galley-Front Service Line
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Violation:
To the left of the grooved grill, there was a gap at the bulkhead/grill juncture, creating a difficult to clean area.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Kings Court - Lotus Carvery
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Violation:
The gap at the aft bulkhead/deckhead juncture over the beverage station was heavily soiled with accumulated dust.
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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-Soup Station
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Violation:
Condensate was dripping from the deckhead on the outside of the canopy hood at the starboard end over the soup kettles. The deckhead was rusting at the seam indicating a long-term moisture problem. No food or equipment were affected.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Kings Court - Lotus Carvery
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Violation:
There were 3 live fruit flies observed on the bulkhead and deckhead above the ice/water dispenser at the beverage station.
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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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