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Item No.:
08
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Site:
Galley-CONTINUOUS PRESSURE BACKFLOW PREVENTER ON COMBI- OVEN #121151
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Violation:
THE BACKFLOW PREVENTER ON THE COMBI-OVEN WATER LINE WAS LEAKING.
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Recommendation:
Replace the leaking backflow preventer.
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Item No.:
16
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Site:
Other-PROVISIONS - BUFFET PREPARATION PANTRY
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Violation:
THE BLAST-CHILLER HAD PANS OF BEEF BURRITO AND OTHER POTENTIALLY HAZARDOUS FOODS INSIDE. THE LOG FOR TODAY SHOWED BEEF BURRITO, TOMATO SAUCE, AND GROUND BEEF WERE INSERTED AT TEMPERATURES BETWEEN 110 AND 130 F. FOOD TEMPERATURES RECORDED AT 90 MINUTES DOCUMENTED THOSE FOODS AT 100 F, AND TEMPERATURES FOR ALL THREE AT 120 MINUTES WERE 80 F. THE LOG TIME CHART IS DESIGNED POORLY IN THAT TIMES DO NOT PROPERLY INCREASE FROM 90 MINUTES TO 120, AND THE ENTIRE LENGTH OF COOLING IS ONLY 3.5 HOURS, RATHER THAN 6 AS REQUIRED IN THE VSP MANUAL, OR 5 ACCORDING TO THE NCL COMPANY POLICY.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
Review the current log for the time colums and ensure the times are listed in a logical progression and that the entire cooling period includes at least the 5 hours specified in the company policy.
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Item No.:
16
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Site:
Buffet-BLUE LAGOON BUFFET - TIME AS A PUBLIC HEALTH CONTROL
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Violation:
THE COLOR-CODED LABELS USED ON ALL THE POTENTIALLY HAZARDOUS FOODS ON THE BUFFET COUNTER HAD A TIME OF 1500 (3 PM) WRITTEN ON THEM. THE TIME OF THE INSPECTION OF THIS AREA WAS 1520 (3:20 PM). WHEN ASKED THE STAFF STATED THAT THE TIME POSTED ON THE LABELS WAS THE TIME THESE FOODS WERE PLACED ON TIME CONTROL, NOT THE DISCARD TIME. THE WRITTEN TIME AS A PUBLIC HEALTH CONTROL PLAN DID NOT DESCRIBE WRITING TIMES ON THE COLORED LABELS. ADDITIONALLY, THIS FOOD OUTLET OPERATES ON A 24-HOUR SCHEDULE, WITH A ONE HOUR BREAK FOR CLEANING. THE WRITTEN TIME AS A CONTROL PLAN DID NOT DESCRIBE THE SERVICE PERIOD FOR THIS OR ANY OTHER FOOD OUTLET.
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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.
Modify the written time as a control plan to include the procedures now being followed and include service times for thi food outlet.
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Item No.:
16
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Site:
Food Service General-TEPPANYAKI - CONSUMER ADVISORY
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Violation:
THE WRITTEN CONSUMER ADVISORY PROVIDED IN THE TEPPANYAKI MENU WARNED SPECIFICALLY OF CONSUMPTION OF RAW OYSTERS OR ANIMAL PROTEIN, WHILE THE STAFF CONFIRMED THAT NO RAW OYSTERS ARE SERVED ON THIS SHIP. ADDITIONALLY, THE SHIP DOES SERVE RAW AND UNDERCOOKED FISH AND EGGS WHICH ARE NOT OTHERWISED PROCESSED TO ELIMINATE PATHOGENS.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure that the passengers are informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
Modify the current advisory to include eggs and fish.
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Item No.:
20
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Site:
Food Service General-REFRIGERATION EQUIPMENT IN ALL FOOD OUTLETS, GALLEYS, AND BARS
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Violation:
NUMEROUS REACH-IN REFRIGERATION UNITS (BOTH UPRIGHT AND UNDERCOUNTER) WERE POSTED OUT OF ORDER AND COULD NOT MAINTAIN COLD-HOLDING TEMPERATURES. THERE WAS KNOWLEDGE OF THE PROBLEM ONBOARD AND A PLAN IN PLACE WITH REPAIR SCHEDULED IN THE UPCOMING DAYS.
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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.:
20
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Site:
Galley-DECK 6 MARKET CAFE GALLEY - PORT SIDE DAY FRIDGE
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Violation:
THE DAY REFRIGERATOR AMBIENT AIR TEMPERATURE WAS MEASURED AT 1545 HOURS AND FOUND TO BE AT 50F. NUMEROUS PLATES OF BEEF CARPACCIO WERE IN THE UNIT AND THE PRODUCT TEMPERATURE WAS MEASURED AT 49F. STAFF STATED THAT THE PRODUCT WAS PLACED IN THE UNIT AT 1200 HOURS. THE PRODUCT WAS DISCARDED AND THE UNIT WAS TAKEN OUT OF SERVICE. THE REFRIGERATION TEMPERATURE LOG INDICATED THAT THE UNIT WAS CHECKED AT 1330 HOURS AND WAS RECORDED IN THE LOG TO BE 38F. FURTHER DISCUSSION WITH KITCHEN AND ENGINEERING STAFF REVEALED THAT NUMEROUS REFRIGERATION UNITS WERE OUT OF SERVICE DUE TO FAILED REFRIGERANT VALVES. THE SHIP WIDE REFRIGERANT SYSTEM SERVING ALL COLD HOLDING UNITS WAS STRUGGLING TO MAINTAIN COOLING CAPACITY.
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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.:
22
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Site:
Galley-BLUE LAGOON GALLEY - DISHWASH
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Violation:
THE TWO WAREWASH MACHINES IN THIS AREA HAD POSTED CYCLE TIMES FOR CYCLE 1(88 SECONDS) AND CYCLE 2(178 SECONDS), BUT DURING OPERATION IT WAS CLEAR THAT THE CYCLE 2 WAS LESS THAN DESCRIBED. THE FINAL RINSE CYCLE TIME FOR BOTH WAS 15 SECONDS.
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Recommendation:
Verify the cycle times with the manufacturers operating manual and post that along with the other data plate elements on or near the warewash machines.
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Item No.:
38
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Site:
Preparation Room-PROVISIONS - VEGETABLE PREPARATION
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Violation:
THE FLOOR-MOUNTED VEGETABLE CUTTING MACHINE HAS NEVER BEEN USED, ACCORDING TO STAFF.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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