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Item No.:
19
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Site:
Buffet-Windjammer
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Violation:
At the port side cereal island, the serving utensil handle was inside the container and touching the chocolate chips.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
21
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Site:
Buffet-Windjammer
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Violation:
At the outdoor starboard beverage station, the juice machine drain line was laying on the counter. It appeared the drain line did not remain tightly attached to the underside of the machine.
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Recommendation:
Elevate the drain line above the counter.
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Item No.:
36
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Site:
Galley-Windjammer
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Violation:
The light intensity was less than 220 lux at the flat grill. Also, the light intensity was less than 110 lux behind the adjacent counter oven.
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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. 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.:
33
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Site:
Galley-Windjammer
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Violation:
Above the center of the dishwash machine, soil was inside the extraction duct to the hood exhaust trunk.
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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. 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.:
39
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Site:
Provisions-Wine Store
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Violation:
One live fly was inside this room.
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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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Item No.:
33
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Site:
Preparation Room-
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Violation:
The electrical cord and drain line for the undercounter dishwash machine were laying on the deck.
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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.:
20
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Site:
Preparation Room-
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Violation:
Many slotted fasteners were in the food contact area inside the potato peeler.
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Recommendation:
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.:
26
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Site:
Galley-Deck 4
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Violation:
Inside the left ice machine, blue residue was along the white plastic horizontal pieces above and below the cuber and on some areas of the cuber. It was unclear where this blue material originated.
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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.:
21
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Site:
Galley-Deck 4 - Beverage Station
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Violation:
Inside the beverage station technical compartment next to the electrical locker, a large opening leading to a void space was below the counter water fountain where the two water lines penetrated the counter.
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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.:
29
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Site:
Galley-Deck 5
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Violation:
In the corner to the left of the portable hot holding cabinets, the handwash station water temperature was 126F. The user could not adjust the temperature.
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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.:
17
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Site:
Galley-Deck 5 - Cold Pantry
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Violation:
A review of the cooling logs revealed one entry for boiled eggs was missing from the 6 July logs for the buffet. The logs stated boiled eggs cooling temperature of 187F at 15:57, and 38F at 16:20. Egg spread had cooling temperatures of 63F at 15:00, and 38F at 18:00. These cooling times started before the boiled eggs completed cooling. The crew member responsible for these egg products explained she prepared boiled eggs only on the day when they were needed for other food items.
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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.
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Item No.:
33
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Site:
Galley-Chops Grille
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Violation:
The door leading from the galley into Chops Grille had a hole where the lock was missing.
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Recommendation:
Replace the lock or close the hole in the door.
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Item No.:
30
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Site:
Bar-Schooner Bar
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Violation:
The front counter handwash station was missing the sign stating 'wash hands often' (or similar wording).
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
28
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Site:
Dining Room-Deck 4 Main Dining Room
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Violation:
Above the waiter station next to the piano, decorative grass was hanging over the clean side of the station. Clean coffee mugs were in this area during the inspection.
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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. Remove the grass so it does not hang over or contact with the clean side of the waiter station.
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Item No.:
33
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Site:
Galley-
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Violation:
The door leading from the galley into the crew day room had a hole where the lock was missing.
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Recommendation:
Replace the lock or close the hole in the door.
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Item No.:
06
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Site:
Potable Water-Representative Microbiologic Sampling
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Violation:
In the representative microbiologic sampling 29 May - 4 June 2016, three samples were taken from the water distribution system. More than 5 samples were taken from juice and soda dispensers and 6 samples were taken from ice machines. Additional samples were taken during other weeks from the month, but a minimal number were directly from the water system.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
43
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Site:
Ventilation-Accessible for Inspection
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Violation:
The Deck 8 AC2006K2 air handling unit did not have a sight glass or easily opening door to access the drain pan for inspection.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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Item No.:
26
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Site:
Pantry-Deck 8 - Forward Ice Pantry
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Violation:
The ice machine in pantry #8208 had a small amount of gray sediment in 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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