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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The backflow prevention log listed a Watts 9D installed on the printer of the printer workshop. However, upon inspection is was found that there were 2 Watts 9D backflow prevention devices for the utility sink and none for the printer.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
In addition, the potable water lines for the utility sink were not striped or painted to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
13
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Site:
Other-Tween Deck Compartment 9
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Violation:
A large tray full of bread, a medium hotel pan of tomato sauce, a medium hotel pan of bolognaise, and 2 bottles of pastry syrup were on a rolling cart parked behind a door in this unattended non-food area. The temperature of the tomato sauce was 120F and the temperature of the bolognaise was 67F. These foods were on a rolling cart parked behind a door in this unattended non-food area. An investigation started immediately, finding that the foods were picked up from the main galley and delivered to the bell box around 10:30 am. This finding occurred around 1:30 pm. The foods were discarded and the responsible crew member was counseled.
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Recommendation:
Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
16
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Site:
Other-Tween Deck Compartment 9
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Violation:
A medium hotel pan of tomato sauce had a temperature of 120F, a medium hotel pan of bolognaise had a temperature of 67F.These foods were on a rolling cart parked behind a door in this unattended non-food area. The foods were discarded and the responsible crew member was counseled.
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Recommendation:
Maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Provisions-Walk-in Cooler #6 - Dairy, Butter and Eggs
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Violation:
The internal temperature of the shell eggs checked was at 48F. The adjacent shelf-stable milk was also 48F. These products were at the back of this cold room. Staff measured the external temperature of the 36 cases of eggs in the area and found that 14 cases were at 41F and saved them. The remainder of the eggs were discarded. The eggs had been loaded more than a week ago.
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Recommendation:
Maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Deck 10 - Ocean View - Ice Cream Station
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Violation:
The dipper well did not have the elevated overflow pipe leaving the ice cream scoops in a practically empty well. A new overflow pipe was fabricated and installed while the inspection team was onboard.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes).
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Item No.:
19
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Site:
Other-Tween Deck Compartment 9
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Violation:
A large tray full of bread, a medium hotel pan of tomato sauce, a medium hotel pan of bolognaise, and 2 bottles of pastry syrup were on a rolling cart parked behind a door in this unattended non-food area. The foods were discarded and the responsible crew member was counseled.
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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,
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Item No.:
21
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Site:
Galley-Deck 10 - Ocean View - Pizza Pantry
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Violation:
The stone deck in the top oven was broken and difficult to clean. A replacement stone is on order.
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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-Deck 10 - Ocean View - Aft Sandwich Pantry
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Violation:
The counter-mounted grill had an opening between grease chute and the lower surface of the grill. A repair was made while the inspection team was still on board.
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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.:
26
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Site:
Galley-Deck 3 - Gardemanager
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Violation:
The pusher for the production food processor was soiled with old food debris.
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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.:
26
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Site:
Galley-Deck 3 - Bakery
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Violation:
Food soil was found on the previous cleaned roll machine form
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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.:
29
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Site:
Galley-Deck 10 - Ocean View - Pasta Pantry
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Violation:
The handwash was blocked by an in-use portable cooking table. The table was moved.
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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.:
32
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Site:
Galley-Deck 10 - Ocean View - Hot Galley
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Violation:
A full garbage can placed for removal was uncovered when the inspection team entered the area.
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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.:
33
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Site:
Galley-Deck 10 - Ocean View - Pasta Pantry
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Violation:
Deck was soiled in the difficult to clean fire door channel recess. The deck was cleaned and repaired while the inspection team was in the area.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Galley-Deck 3 - Wine Cellar Foyer
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Violation:
Wine glasses were found stored in a cabinet in this room that 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.:
37
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Site:
Galley-Deck 3 - Bakery
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Violation:
Condensate was dripping from inside the hood over the left carousel oven. No food was impacted.
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Recommendation:
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