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Item No.:
*
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Site:
Integrated Pest Management-Records Review
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Violation:
The records in this area were notably detailed and demonstrated a commitment to prevention accompanied with good follow-up.
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Recommendation:
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Item No.:
16
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Site:
Galley-Deck 5 Garde Manger
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Violation:
Two trays, with several duck terrines on each, were found in the undercounter reach-in refrigerator The 7-day discard label affixed to these trays incorrectly listed a discard date of 6 April. The terrine's were prepared on the ship and the cooling log listed these items as prepared on 6 May.
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Recommendation:
Ensure 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 must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (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:
Buffet-Ocean View - Pizza/Pasta Station
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Violation:
A single 4-hour discard label was attached to the door of the undercounter refrigerator, but there were no discard labels attached to any of the trays of potentially hazardous food inside the time control refrigerator The outlet was open for more than 4 hours, and the time control plan specified foods under time control will be labeled with the 4-hour discard time.
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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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Ocean View - Pizza/Pasta Station
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Violation:
A single 4-hour discard label was attached above the buffet for several trays of pizza, but each tray of pizza did not have a discard label. A single 4-hour discard label was attached above the buffet line for several trays of pizza sauce, but each container did not have an individual discard label. The outlet was open for more than 4 hours. The time control plan specified foods under time control will be labeled with the 4-hour discard time.
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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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Ocean View - Pizza/Pasta Station
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Violation:
There was no 4-hour discard label for two containers of cooked vegetables on the buffet line. The outlet was open for more than 4 hours. The time control plan specified foods under time control will be labeled with the 4-hour discard time.
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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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Buffet-Ocean View - Line 6
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Violation:
Three containers of condiments were not adequately protected by the sneeze shield. The containers were immediately moved to a protected location.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
21
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Site:
Galley-Deck 12-Mast Grille
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Violation:
The left flat grill in the back counter show galley had four holes around the grease chute leading to the grease pan housing. This was corrected and the holes were sealed.
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Recommendation:
Ensure 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.:
26
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Site:
Room Service-Deck 12-Bell Box
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Violation:
Grease was noted on a previously cleaned flat grill on the food contact surface area.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure 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:
Room Service-Deck 12-Bell Box
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Violation:
Juice residue was noted on the food splash zone of the previously cleaned juice machine.
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Recommendation:
Ensure 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-Deck 12-Mast Grille
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Violation:
Old grease residue was noted in the four holes around the grease chute leading to the grease pan housing.
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Recommendation:
Ensure 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.:
36
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Site:
Dining Room-Silk Harvest Waiter Station
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Violation:
The light intensity was less than 220 lux at the waiter station. This was corrected by repositioning the lights.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Pantry-Sunset
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Violation:
One live fruit fly was observed inside the cleaning locker.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Pantry-Sunset Bar
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Violation:
The outside pantry door was pinned open allowing easy access by flying pests to the pantry. Near the end of the inspection, it was confirmed a second time that this door continued to be pinned open.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Buffet-Deck 12-Aqua Spa
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Violation:
The door leading to the pantry was pinned in this outdoor food outlet. Staff explained that this door was kept closed during service. Upon return to the area when the area was in service, the door was still observed open.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Diaper Changing Station
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Violation:
No sign was posted advising handwashing after each diaper change. This was corrected.
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Recommendation:
Post signs in the diaper changing area advising handwashing after each diaper change.
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