|
|
|
Item No.:
22
|
|
Site:
Galley-Trident Grill
|
|
Violation:
An excessive amount of condensation was accumulating under the canopy of the dishwash machine mainly over the soiled side. Condensation was also accumulating on the bulkhead and air supply vent outside the canopy on the soiled side. A significant amount of steam was billowing from the bottom of the machine.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Lido Moveable Beverage Tables
|
|
Violation:
Pitchers of water and clean glasses were stored unprotected on moveable tables next to the waiter stations.
|
|
Recommendation:
Store clean equipment and utensils covered or inverted.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Consumables and Durable Stores
|
|
Violation:
Plates, plate covers, glasses, gloves, chinaware, cups, plastic wrap, and other single-use and single-service articles were stored in this locker in and out their original packaging. Many of these were stored directly on the deck. Shelves were made of painted galvanized metal that showed chipping paint in several locations. The deckhead was open to pipes and cables and insulation was exposed on bulkheads.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
16
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Several loose hotel pans of potentially hazardous foods, such as raw shell eggs, ham, and diced tomatoes, on the preparation tables had the discard time label placed in front of the pans and not physically attached to each pan.
|
|
Recommendation:
Affix the time control label directly to the pan of food and not to the preparation counter.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Water was pooled on the counter under the clean deli slicer that was not in use.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
12
|
|
Site:
Galley-Starboard Ice Machines
|
|
Violation:
A glass half-filled with water and a lime was stored on top of the right ice machine.
|
|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
|
|
|
Item No.:
30
|
|
Site:
Galley-Starboard Warewashing
|
|
Violation:
The handwash station at the soiled end of the dishwash machine did not have soap.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
34
|
|
Site:
Galley-Starboard Warewashing
|
|
Violation:
The pulper machine was not working during the inspection. Dirty water was dripping from the pulper and pooling onto the deck. According to staff the pulper was working the previous night but not in the morning.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Starboard Warewashing
|
|
Violation:
The pulper machine was not working during the inspection. Dirty water was dripping from the pulper and pooling onto the deck. According to staff the pulper was working the previous night but not in the morning.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
22
|
|
Site:
Galley-Starboard Warewashing
|
|
Violation:
Five spray nozzles on the top auxiliary final rinse manifold were completely blocked with debris.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry
|
|
Violation:
A lexan container (approximately 6 inches deep) of crme Brule was stored in the walk-in refrigerator unit with an internal temperature between 46F-50F when measured by the inspector. According to staff the crme Brule was made the previous day and the corresponding cooling log showed it was properly cooled. The crme Brule was discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
28
|
|
Site:
Galley-Pot Wash
|
|
Violation:
Several stacks of hotel pans on the clean storage racks were stored wet and not allowed to properly air dry.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pot Wash
|
|
Violation:
Two red cutting boards on the clean storage racks were severely scratched and scored, especially around the edges.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
34
|
|
Site:
Galley-Pot Wash
|
|
Violation:
The water in the wash compartment of the three compartment sink was filled past the overflow drain but no water was draining through the overflow drain.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Galley-Pot Wash
|
|
Violation:
The cleaning locker was not labeled.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
28
|
|
Site:
Galley-Prego/Silk Road Pot Wash
|
|
Violation:
Several stacks of hotel pans on the clean storage racks were stored wet and not allowed to properly air dry.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
26
|
|
Site:
Galley-Prego/Silk Road Pot Wash
|
|
Violation:
Three hotel pans in a stack of previously cleaned pans still had food residue and were oily to the touch.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
08
|
|
Site:
Galley-Prego/Silk Road
|
|
Violation:
Water was leaking from the relief vent of the backflow prevention device for the hood cleaning system indicating a possible failure.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Silk Road Waiter Stations
|
|
Violation:
The decorative lights above the waiter stations were not shielded or shatter-resistant.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Lido Starboard Electrical Locker
|
|
Violation:
Two trolleys with previously used and soiled coffee mugs and plastic juice pitchers were stored in the electrical locker.
|
|
Recommendation:
Ensure soiled food equipment is taken immediately to a proper warewash area.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Trident Grill
|
|
Violation:
There was a large gap between the deckhead/bulkhead juncture to the right of the espresso machine. This was noted on the previous inspection. Several gaps and seams were identified during the previous inspection and most were corrected. Staff had a plan to continue correcting these issues.
|
|
Recommendation:
Close the gap.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Lido Deckhead Openings
|
|
Violation:
The deckhead/bulkhead junctures above the back counters on the workers side of the buffet had gaps opened to the plenum above. This was noted on the previous inspection. Several gaps and seams were identified during the previous inspection and most were corrected. Staff had a plan to continue correcting these issues.
|
|
Recommendation:
Close the gaps.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Hot Food Locker Port/Starboard
|
|
Violation:
The shelving units used for food and food equipment storage were made of galvanized metal and had difficult to clean features such as gaps, holes, and seams.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Hot Food Locker Port/Starboard
|
|
Violation:
The light fixture in both lockers was not shielded or shatter-resistant.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Trident Grill Warewashing
|
|
Violation:
An excessive amount of condensation was accumulating under the canopy of the dishwash machine mainly over the soiled side. Condensation was also accumulating on the bulkhead and air supply vent outside the canopy on the soiled side. A significant amount of steam was billowing from the bottom of the machine.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Taste
|
|
Violation:
The light intensity was less than 220 lux in some areas of the countertops by the microwave.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Taste
|
|
Violation:
A large gap was in the deckhead above the top right corner of refrigerator #4
|
|
Recommendation:
Close the gap.
|
|
|
Item No.:
16
|
|
Site:
Galley-Center Galley
|
|
Violation:
A tray of cut tomatoes was stored in the reach-in refrigerator with an internal temperature of 47F at 12:00PM. According to staff the tomatoes were brought up to the lido from provisions around 7:30AM where the top and bottoms were sliced off and then immediately placed in the refrigerator. The cooling process was not monitored and no cooling logs were completed. The tomatoes were immediately placed in a blast chiller.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less. Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
|
|
|
Item No.:
14
|
|
Site:
Galley-Center Galley
|
|
Violation:
A cook preparing food was wearing a wrist watch.
|
|
Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
|
|
|
Item No.:
39
|
|
Site:
Galley-Beverage Station
|
|
Violation:
Approximately 3 house flies were observed in this area.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Warewashing
|
|
Violation:
Condensate was collected on the exhaust hood at the soiled end of the dishwash machine and the electrical panel. Condensate was dripping to the deck from the exhaust hood in several locations. This was noted in the previous inspection.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido Moveable Beverage Tables
|
|
Violation:
Pitchers of water and clean glasses were stored unprotected on moveable tables next to the waiter stations.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Galley-Pot Wash
|
|
Violation:
The handwash sink was blocked by a large garbage can for bones.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
Two flies were observed in this area.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-
|
|
Violation:
A trolley with several trays of cut watermelon and cantaloupe was stored in the walk-in refrigerator with an internal temperature of 52F. According to staff the watermelon and cantaloupe were prepared about 45 minutes earlier but the cooling process was not being monitored.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less. Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-
|
|
Violation:
A trolley with several trays of cut watermelon and cantaloupe was stored in the walk-in refrigerator with an internal temperature of 52F. According to staff the watermelon and cantaloupe were prepared about 45 minutes earlier but the cooling process was not being monitored.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-Cooling Process Knowledge
|
|
Violation:
Staff working in the lido galley and in the vegetable preparation area did not know that sliced tomatoes and sliced melons were potentially hazardous foods and needed to be cooled to 41F within four hours after preparation and documented on a cooling log.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours (through daily oversight of the employees' routine monitoring of food temperatures during cooling).
|
|
|
Item No.:
44
|
|
Site:
Buffet-Lido
|
|
Violation:
This area was completely renovated during the November 2013 dry dock. The buffet has passenger self-service areas and no passenger handwashing stations were installed according to the 2011 VSP Construction Guidelines. These areas were not presented to VSP for review prior to the installation. This was noted on the previous inspection. The completion date for the installation of the passenger handwashing stations was scheduled for the end of April 2015.
|
|
Recommendation:
Install passenger handwashing stations in the lido buffet passenger self-service areas according to the 2011 VSP Construction Guidelines.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Isolation
|
|
Violation:
A cabin steward reported to the medical center with acute gastroenteritis (AGE) symptoms on 28 December and was isolated for 24 hours. This crew member handles ice and minibar items for the cabins and was not isolated as a food handler.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
02
|
|
Site:
Medical-Immediate Contacts of Symptomatic Crew
|
|
Violation:
A cabin steward reported to the medical center with AGE symptoms on 28 December. She had a cabin mate and there was no documentation indicating that verbal interviews were conducted daily with the medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Also, a senior waiter reported to the medical center with AGE symptoms on19 November. He had a cabin mate and verbal interviews were conducted until 24 hours after the ill crew members' symptoms began, not until 48 hours as required.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs for the last 5 cruises revealed that there was a casino dealer who reported an onset of AGE symptoms on 5 December at 20:00 and reported to the medical center on 6 December at 12:30. The crew member did not work per time cards and no disciplinary action was received. Also, a senior waiter experienced AGE symptoms with an onset on 19 November at 12:00, continued to work after those symptoms began, and reported to the medical center on that day at 17:00. This last crew member received a disciplinary action.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
02
|
|
Site:
Medical-3-day Assessment of Crew Members
|
|
Violation:
It was unclear if the 3-day assessment of crew members for new sign-on crew with AGE symptoms within 3 days prior to boarding were being kept for 12 months. Staff stated that they only keep the assessments for about 6 months. During the inspection, only assessments from the last cruise were kept onboard.
|
|
Recommendation:
Ensure the reportable cases include crew members with a symptom onset time of up to 3 days before boarding the vessel. Maintain documentation of the 3-day assessment for each crew member with symptoms on the vessel for review during inspections and retain this documentation for 12 months.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distant Point Halogen Analyzer Charts
|
|
Violation:
There were at least three instances where the charts had recorded values that extended for more than 24 hours. These were: January 13 & 14, December 31 & January 1, and December 30 & 31.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
|
|
|
Item No.:
16
|
|
Site:
Other-Engine Control Room (ECR)
|
|
Violation:
A plate with sliced honeydew and watermelon on a table in the ECR had a temperature of 73F at 10:50. Staff stated that the plate was taken to the ECR about 04:00. The plate was on temperature control and immediately discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Seahorse Pool Sand Filter Change
|
|
Violation:
The chlorine concentration and contact time for disinfection of the filter housing was not documented when the sand in the sand filter was last replaced in September 2014.
|
|
Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Seahorse Pool Sand Filter Backwash
|
|
Violation:
It was unclear if for the automatic backwashing system, an individual was present in the filter room to ensure that backwashing was repeated as necessary until the water ran clear.
|
|
Recommendation:
Monitor filter pressure differentials. Backwash granular filter media until the water viewed through a sight glass runs clear and at the following frequencies: (1) whirlpool spa and spa pool: every 72 hours, or sooner if the whirlpool spa is drained; (2) baby-only water facility: daily; and (3) all other RWFs: at a frequency recommended by the manufacturer. For automatic backwashing systems, ensure an individual is present in the filter room to ensure that backwashing is repeated as necessary until the water runs clear. Clean cartridge filters according to the manufacturer's recommendations. Maintain a written or electronic record documenting filter backwashing and cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 10 Forward
|
|
Violation:
A cork bulletin board was mounted on the bulkhead adjacent to the handwash station. The cork was broken in some places.
|
|
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. Do not use carpet in these areas.
|
|
|
Item No.:
43
|
|
Site:
Pantry-Crew Shower Head Disinfection Records
|
|
Violation:
The records for crew shower head disinfection indicated the use of a chlorine solution of 100 ppm but no contact time.
|
|
Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Consumables and Durable Stores
|
|
Violation:
Plates, plate covers, glasses, gloves, chinaware, cups, plastic wrap, and other single-use and single-service articles were stored in this locker in and out their original packaging. Many of these were stored directly on the deck. Shelves were made of painted galvanized metal that showed chipping paint in several locations. The deckhead was open to pipes and cables and insulation was exposed on bulkheads.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Consumables and Durable Stores
|
|
Violation:
Plates, plate covers, glasses, gloves, chinaware, cups, plastic wrap, and other single-use and single-service articles were stored in this locker in and out their original packaging. Many of these were stored directly on the deck. Shelves were made of painted galvanized metal that showed chipping paint in several locations. The deckhead was open to pipes and cables and insulation was exposed on bulkheads.
|
|
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. Do not use carpet in these areas.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 10 Galley Equipment Locker
|
|
Violation:
Galley equipment, in and out of their original packaging, was stored directly on the deck or about 2 inches off the deck. Plastic containers, hotel pans, deep fat fryer, pots, and other utensils, all out of their original packaging were stored on the deck. The deck under the shelves was heavily soiled.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 10 Galley Equipment Locker
|
|
Violation:
Galley equipment, in and out of their original packaging, was stored directly on the deck or about 2 inches off the deck. Plastic containers, hotel pans, deep fat fryer, pots, and other utensils, all out of their original packaging were stored on the deck. The deck under the shelves was heavily soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
17
|
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Site:
Galley-Center Galley
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Violation:
A tray of cut tomatoes was stored in the reach-in refrigerator with an internal temperature of 47F at 12:00PM. According to staff the tomatoes were brought up to the lido from provisions around 7:30AM where the top and bottoms were sliced off and then immediately placed in the refrigerator. The cooling process was not monitored and no cooling logs were completed. The tomatoes were immediately placed in a blast chiller.
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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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