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Item No.:
06
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|
Site:
Potable Water-Potable Water MicrobiologicTesting
|
|
Violation:
At the time of inspection, the medical staff was using expired testing reagents for the testing for the presence of E.coli in potable water before bunkering and in monthly representative samples from the distribution system. No unexpired reagents could be located during the inspection. Non-expired reagents were located prior to the completion of the inspection and retesting of the water system was conducted.
|
|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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|
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Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
Under the duties and responsibilities in the plan (revision 03-03/10/2016), section 5.3 stated that 'member of the Hotel staff will distribute AGE care kit containing 10 Imodium', as part of a kit to passengers, who are self-isolating and have reported to medical. VSP Manuel 4.1.2.4 states that medications may only be dispended by designated medical staff. The ship Medical staff stated the current practice was to only allow ship Medical staff to dispense medications and not according to the written document.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
41
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|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The plan (revision 03-03/10/2016), under section 6.4.4 Public Vomiting Incidents (PVI), prescribed procedures for cleaning and reporting incidents. However, the concentration of the disinfectants and the contact time required could not be determined. This plan also did not contain information on procedures for PVI in food or food preparation areas.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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|
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Item No.:
30
|
|
Site:
Galley-Aft Dishwash
|
|
Violation:
The handwashing station at the soiled end of the in-use dishwasher did not have a waste receptacle and was soiled with paper wrappings and used wet napkins.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Aft Dishwash
|
|
Violation:
Heavy condensation was on the deckhead between both warewash machines. The deckhead vent was blowing very cold air causing vapor to condense and to drip on the deck.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The front-loading potwash machine was out of order since the morning of the inspection.
|
|
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.:
26
|
|
Site:
Galley-Azura Pantry
|
|
Violation:
One plate was found soiled with food residue inside the plate warmer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Azura Pantry
|
|
Violation:
The inside of the blast chiller had three slotted fasteners that were difficult to clean.
|
|
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.:
27
|
|
Site:
Galley-Combination Ovens
|
|
Violation:
The left panel behind the four combination ovens was heavily soiled in the cooking area. Staff reported the ovens were used in the morning but the amount of soil was beyond one day's accumulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Locker 06-05-079
|
|
Violation:
An oily residue was on two previously cleaned pans.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
38
|
|
Site:
Galley-Locker 06-05-079
|
|
Violation:
Holiday decorations were stored in contact with previously clean utensils.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
28
|
|
Site:
Galley-Locker 06-05-079
|
|
Violation:
Holiday decorations were stored in contact with previously clean utensils.
|
|
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.:
20
|
|
Site:
Galley-Tsars Palace Pantry
|
|
Violation:
The plate warmer had one slotted fastener that was difficult to clean.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Tsars Palace Pantry
|
|
Violation:
One plate in the warmer had a black residue on the top surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Tsars Palace Pantry
|
|
Violation:
The grill shelves inside the plate warmer were soiled with grease. Several stacks of clean plates were stored on this shelving.
|
|
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.:
13
|
|
Site:
Galley-Moderno Cooling Logs
|
|
Violation:
These cooling logs noted above were reviewed and signed by a supervisor.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
16
|
|
Site:
Galley-Moderno Cooling Logs
|
|
Violation:
At least 15 entries of tomato vinaigrette, tomato salsa, and diced tomato with cooling temperatures over 70F within 2 hours. These cooling logs were reviewed and signed by a supervisor.
|
|
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.:
36
|
|
Site:
Galley-Chin Chin
|
|
Violation:
The light intensity to the left of refrigerator R0709 was less than 110 lux.
|
|
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.:
27
|
|
Site:
Galley-Chin Chin
|
|
Violation:
The top of the microwave oven was soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Teppanyaki Tables
|
|
Violation:
The deckhead between the two hoods of both Teppanyaki tables was made of dry wall material. These deckhead areas were difficult to clean and had signs of food splash debris.
|
|
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.:
33
|
|
Site:
Galley-Sushi Bar
|
|
Violation:
The deckhead sprinkler was heavily soiled with dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
32
|
|
Site:
Galley-Cagney's/Moderno
|
|
Violation:
Two trash bins with food remnants were uncovered. The area was not open for use.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
21
|
|
Site:
Galley-Cagney's/Moderno
|
|
Violation:
The port side counter had two deep cracks that were very difficult to clean and were heavily soiled with old food debris.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Cagney's/Moderno
|
|
Violation:
The port side counter had two deep cracks that were very difficult to clean and were heavily soiled with old food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garden Cafe
|
|
Violation:
The deck under the forward ice cream machine was soiled with debris and food remnants.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Galley-Garden Cafe
|
|
Violation:
Four bread toasters were not in use and heavily soiled with more than one day's accumulation of debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
36
|
|
Site:
Galley-Great Outdoors
|
|
Violation:
The starboard beverage station had a light intensity of less than 220 lux at the juice machine and ice dispenser. Additionally, the light intensity was less than 110 lux between these machines.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
38
|
|
Site:
Galley-Great Outdoors Pantry
|
|
Violation:
Three large mop handles were stored under the in-use rack-type warewasher. The deck under the machine was very wet.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|
|
Item No.:
33
|
|
Site:
Galley-Great Outdoors Pantry
|
|
Violation:
Three large mop handles were stored under the in-use rack-type warewasher. The deck under the machine was very wet.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Galley-Garden Cafe Locker
|
|
Violation:
Two bags of coffee were on the deck under the shelves. The deck was soiled with food remnants and debris.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garden Cafe Locker
|
|
Violation:
Two bags of coffee were on the deck under the shelves. The deck was soiled with food remnants and debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
23
|
|
Site:
Galley-Garden Cafe Dishwash
|
|
Violation:
The wash temperature of the in-use dishwasher was measured multiple times as 154F. The gauge display was over 160F. The data plate indicated a minimum wash temperature of 160F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Garden Cafe Pizza Station
|
|
Violation:
A pizza paddle on top of the in-use pizza oven was slotted on both sides of the handle, making it difficult to clean.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Buffet-Garden Cafe Burger Station
|
|
Violation:
The food employee cooking burgers stated that the cooking minimum temperature for his burgers was 145F. He was cooking the burgers well done.
|
|
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; and (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
14
|
|
Site:
Buffet-Garden Cafe Burger Station
|
|
Violation:
The supervisor in the area had no facial hair restraint for his pronounced mustache. The ship had no hair restraints of this type.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Galley-Top Siders Grill
|
|
Violation:
Three deckhead-mounted smoke detectors were heavily soiled with dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
13
|
|
Site:
Galley-Top Siders Grill
|
|
Violation:
The supervisor in the area had no facial hair restraint for his pronounced mustache. The ship had no hair restraints of this type.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
13
|
|
Site:
Galley-Top Siders Grill
|
|
Violation:
The food employee cooking burgers stated that the cooking minimum temperature for his burgers was 140F. He was cooking the burgers well done.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
28
|
|
Site:
Galley-Top Siders Pantry
|
|
Violation:
The water fountain splashed water on the adjacent bulkhead and the deck below while in operation. This was corrected.
|
|
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.:
22
|
|
Site:
Galley-Top Siders Pantry
|
|
Violation:
The rack-tape warewasher was out of service since the morning on the day of the inspection and the hood-type warewasher was out of service for about three weeks according to the staff.
|
|
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.:
39
|
|
Site:
Galley-Top Siders Pantry
|
|
Violation:
One fly was found in the 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.:
21
|
|
Site:
Galley-Combination Oven #1
|
|
Violation:
The in-use combination over #1 was not functioning properly and this liquid was forced out the bottom of the oven's door.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Galley-
|
|
Violation:
Greasy water was pooling under and in front of the in-use combination over #1.
|
|
Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The front-loading potwash machine was out of service since the morning of the day of the inspection.
|
|
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.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The inside of the in-use rack type warewasher was heavily soiled with food residues.
|
|
Recommendation:
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).
|
|
|
Item No.:
23
|
|
Site:
Galley-Dishwash
|
|
Violation:
The prewash seemed ineffective. The inside of the in-use rack type warewasher was heavily soiled with food residues.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess Beverage Stations
|
|
Violation:
An accumulation of dust was observed on the knobs used to open the drains of both ice dispensers. The knobs were located to the right of the ice dispensing chutes.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess Beverage Stations
|
|
Violation:
The tops of the ice machines were heavily soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Hot and Cold Buffet Preparation Room
|
|
Violation:
The 11 May cooling log for roast beef had a cooling temperature of 76F within 2 hours. The roast beef pieces were in the walk-in refrigerator with no corrective action annotated after the finding.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
|
|
|
Item No.:
13
|
|
Site:
Preparation Room-Hot and Cold Buffet Preparation Room
|
|
Violation:
These cooling logs noted above were reviewed and signed by a supervisor.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-Thawing Cabinets
|
|
Violation:
The lower tray of ground meat had temperatures on the surface of 47-50F. In addition, whole pigs had surface temperatures of 43-44F.
|
|
Recommendation:
Thaw potentially hazardous food: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; or (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F), (3) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours, including
the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F). (4) As part of a cooking process if the food that is frozen is cooked or thawed in a microwave oven.
|
|
|
Item No.:
29
|
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Site:
Bar-Java Cafe
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Violation:
The temperature of the water in the handwashing station was 130F and rising. The temperature could not be adjusted by the user.
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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.:
30
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Site:
Bar-Java Cafe
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Violation:
The handwashing sink was draining very slowly.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
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Site:
Pantry-Java Cafe
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Violation:
A trash bin with food remnants was uncovered. The area was not in service.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
36
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Site:
Pantry-Java Cafe
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Violation:
The counter with the coffee grinder had a light intensity of less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
13
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Site:
Preparation Room-Thawing Cabinets
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Violation:
The lower tray of ground meat had temperatures on the surface of 47-50F. In addition, whole pigs had surface temperatures of 43-44F. The cabinets were extremely full. It was evident that the thawing process could be monitored better.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
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