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Item No.:
*
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Site:
*General Comments-Potable Water and Recreational Water
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Violation:
Outstanding compliance was noted on today's inspection for all aspects of the potable water and recreational water facilities operations.
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Recommendation:
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Item No.:
13
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Site:
Other-Deck 3 Mooring Deck off Main Galley
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Violation:
Three hotel pans were stacked and stored on a ledge next to an opening in the bulkhead to the outside. The outside of the vessel was being washed and the wash water was spraying into the opening onto the pans. A whisk attachment was stored on a flat-bed trolley next to a mop and mop bucket and several stacked clean plastic waste bins. Staff stated that galley equipment was repaired in this area and both the whisk and the pans needed repair. A large plastic lexan bins was stored inside a clean plastic waste bin. Staff were not aware of why the plastic bin was stored on the mooring deck.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (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; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
19
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Site:
Other-Mast Grill - Beverage Station
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Violation:
The self-service ice cream cone dispenser was a glass cylinder with a small swing door which was not self-closing. Inside the cones were all exposed to contamination and stacked upright, so passengers were required to separate each from the one above, allowing contact with more than one cone when retrieving only one.
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Recommendation:
Replace the open style dispenser where all cones were open to contamination with a type where only one cone at a time can be contacted by the person retrieving them and only exposes one cone at a time from the cone bottom section.
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Item No.:
19
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Site:
Galley-Deck 2 Cold Room
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Violation:
Liquid was dripping from the deckhead hatch onto a tray on a shelf with two boxes of whipping cream, three large packages of wrapped butter, and a plastic container of peeled garlic. The items were moved immediately to a clean, dry tray and moved to another location.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
26
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Site:
Housekeeping-Deck 6 - Midship - Deck Pantry
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Violation:
One coffee cup in the clean utensil storage cabinet had bright red lipstick on the rim.
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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-Bistro on Five Galley - Hot Galley
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Violation:
Some of the previously cleaned small pans on the preparation counter were soiled on interior surfaces with food residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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.:
27
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Site:
Galley-Deck 3 Aft Dishwash Area
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Violation:
The end of the clean landing on the in use rack-conveyor glasswash machine was soiled with debris in the two corners and around the base of the stop lever. Trays of clean items were observed on this part of the landing.
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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:
Galley-Deck 3 Aft Dishwash Area
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Violation:
The end of the clean landing on the in use rack-conveyor glasswash machine was soiled with debris in the two corners and around the base of the stop lever. Trays of clean items were observed on this part of the landing.
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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:
Other-Deck 3 Mooring Deck off Main Galley
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Violation:
Three hotel pans were stacked and stored on a ledge next to an opening in the bulkhead to the outside. The outside of the vessel was being washed and the wash water was spraying into the opening onto the pans. A whisk attachment was stored on a flat-bed trolley next to a mop and mop bucket and several stacked clean plastic waste bins. Staff stated that galley equipment was repaired in this area and both the whisk and the pans needed repair. A large plastic lexan bins was stored inside a clean plastic waste bin. Staff were not aware of why the plastic bin was stored on the mooring deck.
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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:
Preparation Room-Deck 2
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Violation:
Water had accumulated and pooled on the abrasive disk in the bottom of the previously-cleaned potato peeler on the far left. The water tap for this unit had a slight leak.
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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.:
29
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Site:
Bar-Mast
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Violation:
The handwash station was out of order. A work order had been submitted. Staff stated that the bartenders were using the handwashing station in the pantry and would open the door with a paper towel. The handwash station was repaired during the inspection.
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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. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands. Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Deck 2 Cold Room
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Violation:
Liquid was dripping from the deckhead hatch onto a tray on a shelf with two boxes of whipping cream, three large packages of wrapped butter, and a plastic container of peeled garlic. The items were moved immediately to a clean, dry tray and moved to another location.
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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.:
34
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Site:
Preparation Room-Deck 2
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Violation:
The water tap on the far left potato peeler had a slight leak and water had accumulated and pooled on the abrasive disk in the bottom of the previously-cleaned unit.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 4 - Roast Section
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Violation:
Steam from combination oven 1 was collecting as condensation on the deckhead above the oven. Steam from the front exhaust on top of the oven was not being captured completely by the exhaust hood vents. No condensate was observed dripping.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Ocean Cafe Galley - Dishwash
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Violation:
There was a stainless steel deflector panel attached at the soiled entry to the in-use conveyor glasswashing machine. The steam escaping at the soiled entry was observed rising into the deflector, then pushing the steam out to the right of the machine, towards the flight-type conveyor dishwasher beside it and completely outside of the exhaust hood directly above that soiled entry to the machine. Staff were not working at the entry to load dishware, but were 1 to 2 meters away as they pre-washed soiled items.
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Recommendation:
Contact the machine manufacturer and the soap dispensing company technician's to move the solid power connection to another positon and remove the deflector panel.
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Item No.:
39
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Site:
Buffet-Crew Mess
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Violation:
A large fly was around the hot line.
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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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