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Item No.:
12
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Site:
Ventilation-Deck 7 - Captain's Pantry
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Violation:
The crew member disassembling the ice machine for inspection did not wash his hands before handling the inside panel of the ice cuber section. Instruction was provided before the next machine was inspected.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before working with clean equipment.
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Item No.:
16
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Site:
Bar-Deck 3 - Explorations
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Violation:
The open almond milk in the temperature-controlled refrigerator in the back bar had an internal temperature of 46F. This product was discarded. Another new carton of almond milk on the back of the shelf was at an internal temperature of 38F.
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Recommendation:
Maintain cold potentially hazardous foods at 5C (41F) or less.
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Item No.:
16
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Site:
Food Service General-Dressings
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Violation:
None of the open containers of commercially packaged refrigerated and ready to eat dressings in the food areas had 7-day discard labels. These dressings had ingredients such as milk and egg yolks. Staff stated that they were advised that these foods were not potentially hazardous. Information on the pH and water activity of these products was not available.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (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.:
18
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Site:
Galley-Hot Galley
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Violation:
A pan of raw ground meat meatballs and a pan of raw onion slices were touching on the counter. These were separated right away.
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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 preparation.
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Item No.:
21
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Site:
Provisions-Thawing Room
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Violation:
The shelves on the right holding a variety of containers with meat were heavily corroded and difficult to clean.
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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.
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Item No.:
21
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Site:
Galley-Dry Store 324.1/2
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Violation:
The juncture between the shelves and the back bulkhead created a seam that was difficult to clean.
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Recommendation:
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Item No.:
21
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Site:
Galley-Bakery/Pastry
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Violation:
The insulation in the technical compartment of upright freezer 4.31 ABC was in bad repair and difficult to clean. The ribbed electrical tubing was difficult to clean.
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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.
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Item No.:
22
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Site:
Galley-Pinnacle Grill
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Violation:
The final rinse gauge had a label over it indicating an acceptable final rinse temperature of 176-194F at the manifold. The minimum acceptable manifold final rinse temperature for this type of machine is 180F.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The wash temperature of the side loaded potwash machine was not consistently achieved in several attempts, different thermometers, and using different evaluation methods. The wash temperature at the utensil surface and wash tank was 142-154F. The data plate indicated a minimum wash temperature of 150F. The machine was in operation but utensils were not being washed at the time.
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Recommendation:
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Item No.:
23
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Site:
Galley-Dishwash
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Violation:
The wash temperature gauge of the in-use rack-type warewasher measured 170F while the wash temperature at the utensil surface was 146F in several attempts, different thermometers, and using different evaluation methods.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
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Site:
Galley-Pinnacle Grill
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Violation:
The wash temperature of the in-use hood-type warewasher was 139F at the utensil surface and wash tank in several attempts, different thermometers, and using different evaluation methods. The data plate indicated a minimum wash temperature of 150F. This was corrected during the inspection.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The final rinse gauge of the side loaded potwasher measured 220F while the temperature at the utensil surface was 169F. The machine was in operation but utensils were not being washed at the time.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature gauge of the in-use rack-type warewasher measured 190-205F while the final rinse temperature at the utensil surface was 165F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature of the in-use rack-type warewasher was 150-153F in several attempts, different thermometers, and evaluation methods. The final rinse gauge was measuring 200-210F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Glasswash
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Violation:
The final rinse gauge of the glasswasher measured 205F. The final rinse temperature at the utensil surface was acceptable. The machine was in operation but glasses were not being washed at the time.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse gauge of the in-use inboard flight-type warewasher measured 212F. The final rinse temperature at the utensil surface was acceptable.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse gauge of the outboard warewasher measured 225F. The final rinse temperature at the utensil surface was 149-157F in several attempts and different thermometers and evaluation methods. The machine was in operation but utensils were not being washed at the time.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
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Item No.:
27
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Site:
Galley-Bakery/Pastry
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Violation:
The insulation and electrical tubing in the technical compartment of upright freezer 4.31 ABC was heavily soiled.
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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.:
27
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Site:
Galley-Bakery/Pastry
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Violation:
The technical compartment of the proofing cabinet was heavily soiled with flour and dust.
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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.:
27
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Site:
Galley-Bakery/Pastry
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Violation:
The technical compartments of the undercounter refrigerators 4.32 ABC and 4.32 DEF were heavily soiled.
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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.:
27
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Site:
Galley-Dry Store 324.1/2
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Violation:
The seam at the juncture between the shelves and the back bulkhead was soiled with food debris.
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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:
Buffet-Lido
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Violation:
During lunch service, previously cleaned cutlery was unprotected or partially protected on trays at some waiter stations.
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Recommendation:
Store cleaned utensils: (2) in a location where they are not exposed to contamination.
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Item No.:
29
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Site:
Buffet-Lido Port Salad Station
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Violation:
A coffee cup and a glass were in the handwash station next to the sink. Also, the sink had some food debris.
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Recommendation:
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:
Other-Midship Pool Deck
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Violation:
Two busing stations for collecting soiled utensils and food discards had no coving and the wood deck looked soiled and stained.
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Recommendation:
Cove all equipment/deck and cabinet/deck junctures, including waiter stations and dining room work counters,
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Item No.:
33
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Site:
Galley-Pinnacle Grill
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Violation:
The strainer of the deck drain in front of the upright refrigerator 4.50/4.51 was corroded making it difficult to clean.
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Recommendation:
Ensure decks in food areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Fish Preparation Walk-in Freezer
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Violation:
The drain pan of the evaporative condenser had some large blocks of ice.
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Recommendation:
Ensure food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Lido Dessert Counter
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Violation:
The deck of the undercounter space was in the bare foundation with rough and difficult to clean surfaces.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Lido
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Violation:
All six waiter stations used for collecting soiled utensils and food discards had no coving and had a carpeted deck. The carpet had food debris and was stained.
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Recommendation:
Cove all cabinet/deck junctures, including waiter stations.
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Item No.:
34
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Site:
Galley-Pinnacle Grill
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Violation:
The deck drain in front of the upright refrigerator 4.50/4.51 was clogged and not draining.
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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:
Buffet-Lido Starboard Ice Cream Station
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Violation:
The light intensity to the right and behind of the soft serve ice cream machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
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Item No.:
43
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Site:
Ventilation-Deck 7 - AC Station 7.4
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Violation:
The small air handling unit for Neptune Lounge does not have a way to easily access the condensate drain pan area for inspection and cleaning.
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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.:
43
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Site:
Ventilation-Deck 3 - AC Station 3.1
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Violation:
The inside of the air handling unit was soiled with white mold.
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Recommendation:
Keep air handling units clean.
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