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Item No.:
16
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Site:
Galley-Pastry
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Violation:
In the walk-in refrigerator, two date labels were difficult to read because the marker had bled, making the writing illegible. The labels were on a small hotel pan of individual portions of lemon cream and a larger hotel pan of lemon cream mix. The labels were removed to be replaced.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) 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.:
16
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Site:
Galley-Garde Manger
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Violation:
One of the preparation counters was being used for ingredients on time control, but the counter was not listed on the time control plan.
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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.:
20
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Site:
Buffet-Lido Asian Station
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Violation:
Two slotted fasteners were inside the top of both rice cooker lids.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Food Service General-Toasters
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Violation:
The nonfood contact surfaces of most of the toasters were in poor repair. The bottom surface of the toaster that was covered by a removable plate for the toasted bread to slide down was worn and corroded in several areas. This was written on the previous inspection. The toasters in the lido had been replaced and the toasters for the main and crew galleys had been ordered and were expected to arrive at the ship during the next turnaround day.
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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.:
22
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Site:
Galley-Potwash Area
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Violation:
The potwash machine had been out of order for the past three to four days. Staff stated that large items were being taken to the dishwash machine for proper washing, rinsing, and sanitizing.
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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-Pinnacle Grille
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Violation:
The dishwash machine had been taken out of service because the cycle time was too short. Staff were working on resolving the problem and items were being taken to the main galley dishwash machine for proper washing, rinsing, and sanitizing.
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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.:
26
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Site:
Pantry-Ocean
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Violation:
A small amount of gray powder was in the bottom of the recirculating water bath.
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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.:
33
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Site:
Bar-Sea View
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Violation:
The deckhead above the bar was a wooden material constructed in a waffle pattern with small square holes. The plenum above the holes was exposed though the small square openings. Staff stated that a contractor was boarding the vessel the day of the inspection to install a stainless steel panel above the bar area between the plenum and wooden deckhead.
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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.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The decks were in poor condition in several different areas throughout the galleys. The deck material was loose at the deck/equipment junctures, around the scuppers, and at the deck/bulkhead junctures. Corrosion was also noted in some areas where the stainless steel scuppers met the deck material. This was written on the previous three inspections. The repair of the deck material had begun and was completed in a few areas of the main galley. Staff stated that the remainder of the decks would be finished during the next two cruises.
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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.:
33
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Site:
Galley-Pastry
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Violation:
The two deck sinks in front of the tilting kettles were damaged and difficult to clean.
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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:
Galley-Garde Manger
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Violation:
The spout on the drinking fountain was a filling spout instead of a drinking spout and there was no mouth guard.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Waiter Stations
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Violation:
In the lower level of the dining room, the light intensity could not be raised to 220 lux on all surfaces. This was written on the previous inspection. A light strip had been installed on one of the waiter stations and the light level was acceptable. Staff stated that they would install the same light strip on the other stations.
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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.:
36
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Site:
Buffet-Lido Asian Station
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Violation:
The light intensity at the wok station 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.:
43
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Site:
Ventilation-Unit AC07.7.01
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Violation:
This air handler unit had a buildup of a pink slime in the water condensation pan. The black plastic droplet eliminators had an excessive build-up of a brown particulate.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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