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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpools #2 and #4
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Violation:
The safety signs did not include the bather load number. It appeared that the numbers were removed during cleaning. After a few hours, the inspector returned to the area and the correct bather load numbers were posted on the signs.
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Recommendation:
Ensure the signs include the bather load numbers.
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Item No.:
15
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Site:
Galley-Market Cafe Walk-In Cooler A1255
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Violation:
One ultra-high temperature (UHT) milk container had a broken lid and was leaking. It could not be determined if the integrity of the container was lost during refrigeration or before it was refrigerated. The milk was discarded.
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Recommendation:
Ensure food is safe and unadulterated. Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
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Item No.:
16
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Site:
Buffet-Market Cafe Port Beverage Stations
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Violation:
The four bulk containers of milk inside the two bulk milk dispensers did not indicate a 7-day discard date.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: 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.:
17
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Site:
Food Service General-Cooling Logs
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Violation:
The instructions of the cooling logs contradicted the table format for documenting the cooling processes of potentially hazardous foods (PHFs). The instructions stated that step 1 was to cool down the PHFs from 140F to 70F within 2 hours and step 2 was to cool down the PHFs from 70F to 41F within 4 additional hours. The table had fields to log temperatures at 1 hour, at 2 hours, and at 4 hours, with no specific times and no option to record times and temperatures at the critical control point of 6 hours.
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Recommendation:
Ensure the cooling log tables have the necessary fields to document the cooling of potentially hazardous foods as instructed on the cooling log forms. Add specific time and temperature fields, at a minimum, at the critical control points at 2 and 6 hours. Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Le Bistro
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Violation:
Some of the recently completed cooling logs had table headings that made food employees record temperatures 'after 1 hour', 'after 2 hours', and 'after 4 hours' instead of before or at 1, 2, or 4 hours from the start of the cooling process. Fields to record time and temperature before or at 6 hours from the start of the cooling process were not available.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Preparation Room-
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Violation:
Inside thawing cabinets #1 and #4, at least 8 large pieces of strip loin had internal temperatures of 50-53F.
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Recommendation:
Thaw potentially hazardous food: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; or (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F), (3) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours, including the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F); (4) As part of a cooking process if the frozen food is cooked or thawed in a microwave oven; (5) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F). (4) As part of a
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Item No.:
19
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Site:
Housekeeping-Hotel Stores (Outside Cabin #10226)
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Violation:
Two bottles of water were stored along with housekeeping items, such as shampoo and shower gels.
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Recommendation:
Protect food from contamination by storing the food where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
There were slotted fasteners in the ice thickness probes in the upper compartments of the ice machines.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Moderno
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Violation:
There was a large slotted fastener on the left panel of the Elangrill.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Moderno
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Violation:
There were slotted fasteners around the light fixture inside the right panel of the counter-mounted combination oven.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The dough molder machine had a belt and landing of a felt-like material that had protruding fibers and was not easily cleanable. The food employee stated that these surfaces were brushed daily and replaced every 6 months. According to the employee, the replacement request was done a while ago.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Moderno
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Violation:
The pipe insulation in the technical compartments of upright refrigerators #4, #5, #6, and #7 was broken and difficult to clean.
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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.:
22
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Site:
Galley-Moderno Scullery
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Violation:
The final sanitizing rinse pressure gauge of the in-use rack-type dishwasher was measuring around 10 psi consistently. The data plate specified a pressure range of 15-25 psi.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Market Cafe Scullery
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Violation:
The final sanitizing rinse pressure gauge of the in-use starboard flight-type dishwasher was measuring around 5 psi or over 30 psi consistently. The data plate specified a pressure range of 15-25 psi. Also, the water pressure at the upper final sanitizing rinse spray arm was on and off intermittently.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Market Cafe Scullery
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Violation:
The far right nozzle of the upper final sanitizing rinse spray arm of the in-use flight-type dishwasher was blocked. Also, the water pressure at the upper final sanitizing rinse spray arm was on and off intermittently.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Versailles Side Scullery
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Violation:
The final sanitizing rinse pressure gauge of the in-use flight-type dishwasher was measuring around 10 psi consistently. The data plate specified a pressure range of 15-25 psi.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Scullery
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Violation:
The final sanitizing rinse gauge of the in-use flight-type glasswasher measured 150F while the actual temperature of the final sanitizing rinse was 161F at the plate surface. The gauge did not appear to work properly.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
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Site:
Galley-Scullery
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Violation:
The temperature of the wash tank of the in-use flight-type dishwasher was 141F. The data plate specified a minimum wash temperature of 150F.
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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 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
23
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Site:
Galley-Versailles Side Scullery
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Violation:
The temperature of the wash tank of the in-use flight-type dishwasher was 145F. The data plate specified a minimum wash temperature of 150F.
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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 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
23
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Site:
Galley-Moderno Scullery
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Violation:
The temperature of the wash tank of the in-use rack-type dishwasher was 136-138F. The data plate specified a minimum wash temperature of 150F.
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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 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Bar-Moderno Bar Beverage Station
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Violation:
The inside of the dispensing ports of the previously cleaned juice dispenser were soiled with juice residue.
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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.:
26
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Site:
Galley-Aqua Side
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Violation:
The upper compartment of the right ice machine was soiled with a dark material around the fastener of the ice thickness probe.
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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.:
26
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Site:
Galley-Versailles Side Beverage Station
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Violation:
The upper compartment of the right ice machine was slightly soiled with a dark material around the fastener of the ice thickness probe.
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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.:
26
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Site:
Galley-Versailles Side Cold Pantry
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Violation:
The previously cleaned and sanitized food slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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.:
26
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Site:
Preparation Room-
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Violation:
The felt-like belt of the dough molder machine had multiple dark spots.
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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-La Cuccina
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Violation:
The pipe insulation inside the technical compartment of upright refrigerators #4 and #5 were soiled with a material that appeared to be mold.
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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.:
27
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Site:
Galley-Moderno
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Violation:
The pipe insulation in the technical compartments of upright refrigerators #4, #5, #6, and #7 was soiled with a material that appeared to be mold.
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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.:
28
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Site:
Housekeeping-Hotel Stores (Outside Cabin 10226)
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Violation:
A small coffee machine was stored along housekeeping items, such as shampoo and shower gels.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Bar-Java Cafe
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Violation:
The handwashing facility was inside the adjacent pantry, which required the food employee to go through a closed fire screen door from the front bar to access the handwashing facility. The back bar sink previously used for handwashing had been converted to a utility sink.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door.
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Item No.:
33
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Site:
Buffet-Crew Mess
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Violation:
The power cable of the soda vending machine was draped on the deck, making cleaning difficult. The deck under the machine was soiled.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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.:
36
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Site:
Galley-Teppanyaki Room
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Violation:
The light intensity over the teppanyaki grills was less than 220 lux.
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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.:
38
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Site:
Galley-Aqua Side
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Violation:
The drinking fountain for food employees was not working.
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Recommendation:
Repair the drinking fountain.
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Item No.:
41
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Site:
Other-Men's Steam Room and Sauna Area
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Violation:
There were no paper towels at the handwashing station.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes a method to dry hands.
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