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Item No.:
16
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Site:
Buffet-Starboard Salad Bar
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Violation:
There was no time control plan for the starboard salad bar at the passenger buffet which was open from 10:30 to 14:30. Cold salads were identified with a 4-hour discard label, but there was no time control plan in place to show the operation times for this outlet. A time control plan was in place for the port side salad bar, but this outlet was open from 10:30 to 21:00.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-Deck 3 Cold Prep Walk-In Cooler #29
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Violation:
Three large plastic containers full of just washed and cut romaine lettuce and other leafy greens were being cooled in the walk-in cooler. The bins were completely full of these leafy greens and some of the lids to these containers were in place. This arrangement minimized proper cooling. The leafy greens were taken out and placed in shallow pans to cool properly.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered-or uncovered if protected from overhead contamination-during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
19
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Site:
Buffet-Starboard Deli
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Violation:
Two trays of prepared deli sandwiches on the passenger self-service buffet counter were not under the sneeze guard or otherwise protected from possible contamination. The trays of deli sandwiches were immediately moved under the sneeze guard.
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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-Refrigerator A.14 A&B
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Violation:
The lower end of the doors of both undercounter refrigerators did not close properly.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Preparation Room-Deli Slicer
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Violation:
Old food residue was on the backplate of the previously cleaned and sanitized deli slicer.
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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-Deck 2 Pastry
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Violation:
Old food soil was on the mixing arm of the large deck-mounted mixer. According to staff, the mixer was last used the night prior.
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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:
Buffet-Port Salad Bar
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Violation:
Old food soil was on the side of a previously cleaned portable induction warmer being stored in an undercounter storage cabinet.
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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:
Buffet-Port Salad Bar
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Violation:
A hotel tray of cleaned serving utensils was stored in the same undercounter cabinet and shelf as the soiled induction warmer as well as several paper items and seven day discard labels.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Dishwash
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Violation:
Plates just cleaned and sanitized by the flight-type dishwash machine were stored stacked while still wet.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Dishwash
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Violation:
The temperature at the handwashing sink next to the toilet room was greater than 120F and could not be adjusted by the user. Staff immediately corrected the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 2 Dishwash
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Violation:
The handwashing sink at the soiled landing of the in-use flight-type dishwash machine was out of order. Another handwashing sink was available in the vicinity.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
33
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Site:
Galley-Lifts
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Violation:
The deck tracks of the food and garbage lifts in the food area were soiled with a build-up of old food and dirt debris.
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Recommendation:
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.:
34
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Site:
Galley-Deck 2 Pastry
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Violation:
The drain line to the handwashing sink next to refrigerator 2.23A leaked when the water was on.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Pinnacle Grill
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Violation:
The light intensity behind the espresso machine and dry storage cabinet was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 2 Pastry
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Violation:
The light intensity to the back of the large deck oven was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Preparation Room-
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Violation:
The light intensity behind and to the left of the large dough mixer was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Pantry-Lido Pool Bar
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Violation:
The light intensity behind and around the ice machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Mid-Ship Beverage Station
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Violation:
The light intensity was less than 220 lux at the passenger self-service beverage dispensing machines. Also, a deckhead light in the back of the beverage counter was burnt out and, as a result, the light intensity to the back of the beverage dispensing machines was less than 110 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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Buffet-Port Pizza Station
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Violation:
Steam from a pasta cooking station at this outlet was not properly extracted and allowed to condense on the deckhead air supply vent above. The condensate formed as water droplets on the vent cover. No water was observed dripping. The portable induction cooker cooking the pasta was relocated away from the cold air supply vent.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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