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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The deck material in all galleys, pantries, and other food preparation areas were difficult to clean from chipped, missing, and rough surfaces. Complete replacement for this major project was scheduled in the ship's 2016 dry dock. Work in the prep rooms and crew galley has eliminated the difficult to clean areas of the deck in these areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The backflow preventer in the hood cleaning system control cabinet adjacent to the pot washing area was heavily leaking from the air relief vent indicating a possible failure. This valve was replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
26
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Site:
Galley-Cold Galley
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Violation:
The underside of the recessed area of the backplate on a previously cleaned food slicer was soiled with old food debris. The slicer was rewashed using the three-bucket system before the inspection team left the crew galley.
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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.:
22
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Site:
Galley-Parrot Cay and Triton Potwash
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Violation:
Both potwash machines were erratic in producing uniform final rinse surface temperatures, though each machine had final rinse temperature gauge readings of over 190F. The problem appeared to be clogging of the manifolds with rust and other debris for the Triton potwash machine. The staff determined the final rinse solenoid valve was not completely opening in the Parrot Cay potwash machine.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
16
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Site:
Galley-Pluto's
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Violation:
Hot holding drawers #698 and #977 were being operated on the galley's time control plan. The plan indicated that discard labels would be used to indicate the discard times for all time controlled potentially hazardous foods in this operation. The fried chicken nuggets, vegetarian patties, and other foods being held in these drawers were not labeled in accordance with the ship's time control plan. All food in these drawers was immediately discarded.
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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: (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.:
23
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Site:
Pantry-Captain's Pantry
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Violation:
The data plate of the undercounter single-tank dual-temperature stationary-rack warewash machine required a minimum wash temperature of 130F and not 150F as required for this type of machine. Staff stated that the rest of the deck pantries and some bar pantries had the same model of warewasher. The wash temperature of the in-use undercounter warewasher was 113-120F in consecutive tests.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
24
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Site:
Pantry-Captain's Pantry
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Violation:
The final rinse temperature of the in-use undercounter warewasher was 154-156F in consecutive tests.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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