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Item No.:
18
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Site:
Preparation Room-Walk-in Refrigerator
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Violation:
Three trays of smoked salmon were stored on the top shelves of a storage rack above ready-to-eat cheeses and deli meats.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Preparation Room-Walk-in Thawing Refrigerator
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Violation:
A storage shelf was pressed against the door to the adjacent freezer on the back bulkhead. Ice had formed around the perimeter of the door, and the door was wet with condensation. At least two pieces of thawing meat, which were still in their prepackaging, were in contact with the door.
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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.:
28
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Site:
Provisions-Spice Corridor
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Violation:
Occasionally used chafing dishes were stored in plastic bins in an overflow area of the corridor. The area was not constructed for food equipment storage and had an open deckhead with exposed pipes and wiring.
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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.:
16
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Site:
Buffet-Officer's Mess
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Violation:
A new espresso machine was recently installed on the beverage counter. The milk compartment in this machine was kept on temperature control. However, the posted time control plan still referenced the old espresso machine and its milk compartment that was kept on time control.
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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.:
22
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Site:
Galley-Pot Wash
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Violation:
The mechanical pot wash machine had been out of order since 8 December. The spare parts needed to repair the machine were ordered the day before the inspection (17 December).
Due to an electrical issue with the mechanical pot wash machine, the water inside could not be drained because the machine could not turn on. According to crew, the water inside the machine had not been drained for at least two days because it was not possible to manually open the drain line on the machine. The stagnant water in the machine was brown and murky in appearance, had visible food debris in the corner of the tank, and had a strong odor that permeated throughout the pot wash area.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
13
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Site:
Galley-Pot Wash
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Violation:
Due to an electrical issue with the mechanical pot wash machine, the water inside could not be drained because the machine could not turn on. According to crew, the water inside the machine had not been drained for at least two days because it was not possible to manually open the drain line on the machine. The stagnant water in the machine was brown and murky in appearance, had visible food debris in the corner of the tank, and had a strong odor that permeated throughout the pot wash area.
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Recommendation:
Drain the soiled, stagnant water from the mechanical pot wash machine.
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Item No.:
27
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Site:
Galley-Bell Box
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Violation:
The lip under the front of the flat grill was soiled with a heavy accumulation of grease and food debris. According to crew, the grill had not been used the day of the inspection and was cleaned the previous night.
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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.:
21
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Site:
Galley-Bell Box
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Violation:
The juncture between the flat grill and the countertop to the left had a seam.
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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.:
19
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Site:
Galley-Deck 3 Pastry Walk-in Refrigerator
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Violation:
The seven day discard labels on three trays of cheesecake were in contact with the cheesecakes on the front of the tray.
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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.:
32
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Site:
Galley-Deck 4 Cold Section
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Violation:
A garbage container was a quarter filled with food debris but was not covered with a lid. The area was not in-use during the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
16
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Site:
Buffet-Beach Blanket Buffet
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Violation:
Undercounter hot cabinet #24089 on the starboard buffet was labeled as a time control unit but was not listed on the posted plan. Undercounter hot cabinets #24075 and #24079 on the port buffet were labeled as time control units but were also not listed on the posted 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.:
36
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Site:
Buffet-Beach Blanket Buffet
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Violation:
The light intensity at the waiter (breakdown) station on the port side of the buffet could not be raised to a minimum of 220 lux for cleaning.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
33
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Site:
Buffet-Beach Blanket Center Station
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Violation:
The decorative, plastic life ring mounted on the bulkhead around the phone on the port end of the buffet was soiled with old food residue. The life ring also have a rope around it that was absorbent and not easily cleanable.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. 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.:
16
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Site:
Galley-Beach Blanket
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Violation:
Loose, individual containers of potentially hazardous food were on the preparation counters and properly labeled with a four-hour discard time. However, the posted time control plan did not reference the loose, individual containers of potentially hazardous foods or where they would be placed.
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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.:
13
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Site:
Galley-Pluto's Burger
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Violation:
The chef cooking hamburgers on the grill was seen taking a stack of 6 to 7 cooked hamburger patties and placing them into the adjacent hot holding hotel pan on the counter without verifying the final cooking temperature. The hamburgers were well above 155F when checked by the inspector.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (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.
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Item No.:
16
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Site:
Galley-Goofy's Galley
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Violation:
The time control discard labels for the cold sandwiches in the display case were placed on the back window of the display case on the employee side and not on each individual plate. The outlet was opened for more than four hours.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
27
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Site:
Galley-Palo
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Violation:
The bottom of the flat and grooved grills were soiled with grease residue. According to crew, the outlet had been closed the day of the inspection and was cleaned the previous night.
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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.:
16
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Site:
Children Area-Oceaneer's Club and Nusery
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Violation:
The posted time control plan stated that since the service period was less than four hours, no time control discard labels were needed. However, since the individual hotel pans were kept loose on tables during the service period, a time control discard label was required. Crew stated they did indeed label each individual container with a time control discard label.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
The deck material in all the galleys (except crew), pantries, and other food preparation areas were difficult to clean from chipped, missing, and rough surfaces. This was identified in the previous report. The decks in the crew galley had been repaired and replace since the last inspection and were in good condition. The other areas were scheduled to be repaired in the September 2016 dry dock.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log for voyage #1468 had a typographical error of a dining room steward being incorrectly listed as a passenger in the summary. This error transferred to the submitted voyage AGE report that incorrectly listed 5 passengers ill with AGE symptoms, instead of 4, and 1 crew member listed instead of 2. All other records examined were completely accurate. This crew member had been correctly recorded and appropriately isolated for 48 hours after the last symptom before being released to return to work.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (7) designation as passenger or crew member.
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Item No.:
33
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Site:
Provisions-Spice Corridor
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Violation:
Occasionally used chafing dishes were stored in plastic bins in an overflow area of the corridor. The area was not constructed for food equipment storage and had an open deckhead with exposed pipes and wiring.
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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. Do not use carpet in these areas.
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