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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The in-use flight-type warewasher had two left side spray nozzles blocked. This was corrected.
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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.
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Item No.:
26
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Site:
Galley-Dishwash
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Violation:
On the clean racks, three large ramekins were soiled with food residues.
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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.:
17
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Site:
Galley-Walk-in Cooler
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Violation:
The cooling of a tray with seven plates of eggplant parmigiana with a preparation date of 16 September was not in a cooling log. The food was discarded.
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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.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
16
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Site:
Dining Room-TK Grill Carving Station
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Violation:
The cold basin was a time control unit but this was not indicated on a time control plan. This was corrected.
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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:
Dining Room-TK Grill Carving Station
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Violation:
There was no coving at the deck/counter juncture around the food display island and the workers side of the waiter station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Bar-TK Grill Bar
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Violation:
There was no coving at the deck/counter juncture of the workers side of the waiter station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
22
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Site:
Food Service General-Ice Machine Sanitizer
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Violation:
The ship used a quaternary ammonium compound sanitizer for sanitizing the food contact surfaces of ice machines. The bottle of the chemical sanitizer described a dilution leading to a concentration of 150-400 ppm. There was no test kit or device to test the concentration of the solution after the dilution was made.
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Recommendation:
Accurately determine the concentration of the sanitizing solution by using a test kit or other device.
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Item No.:
16
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Site:
Bar-Seabourn Square
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Violation:
The front bar ice well was a time control unit but this was not indicated on a time control plan. This was corrected.
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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.:
39
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Site:
Galley-Port Dishwash
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Violation:
More than 10 fruit flies were around the pulper station. The area was not in operation.
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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.:
26
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Site:
Galley-Port Dishwash
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Violation:
On the clean storage racks, one plate and five plate covers were soiled with 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.:
17
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Site:
Galley-Garde Manger
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Violation:
The cooling logs for different foods had only initial temperatures and no other follow up. For example, smoothies with different fruits including melon on 20, 15, 14 September; chicken sandwiches on 16 September; and lactose/gluten free sandwiches on 16 September.
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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.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
39
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Site:
Galley-Garde Manger
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Violation:
One fruit fly was in the area during active food preparation.
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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:
Galley-Garde Manger
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Violation:
The deck of the technical space of undercounter refrigerator 40209/2 was soiled with old food debris.
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Recommendation:
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.:
33
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Site:
Galley-Garde Manger
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Violation:
The elevator door tracks had an accumulation of old food debris.
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Recommendation:
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.:
32
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Site:
Galley-Soup Station
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Violation:
Paper towels heavily soiled with food residues were inside the uncovered waste receptacle of the handwashing station.
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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.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
On the clean storage racks, a mixer bowl was soiled with food residue.
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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.:
24
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Site:
Galley-Potwash
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Violation:
The final rinse temperature gauge of the in-use front-loading potwash machine measured 206F consistently and a large amount of steam was leaving the machine through the upper door. The 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) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (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.:
17
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Site:
Galley-Pastry
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Violation:
The cooling logs for different foods had only initial temperatures and no other follow up. For example, whipped cream from 12 and 13 September; lemon tart, coconut cake, blackout cake from 13 September; chocolate cremeux from 9 September; cooked coconut and pear from 8 September.
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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.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
39
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Site:
Galley-Pastry
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Violation:
One fruit fly was in the area during active food preparation.
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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.:
26
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Site:
Galley-Room Service
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Violation:
On the clean racks, a coffee cup was soiled with coffee residues.
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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.:
08
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Site:
Galley-Room Service
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Violation:
The backflow prevention device on the ice machine was continuously leaking. The device was changed.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
26
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
All dispensing ports of the out of order juice dispenser were filled with juice. The machine was last used two days ago per staff.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
07
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Site:
Potable Water-Engine Room - Treatment
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Violation:
A connection between the potable water system and the acid/chlorine treatment drums was observed. These hoses were immediately removed.
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Recommendation:
Ensure the potable water distribution system is maintained free of cross-connections.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
A previously cleaned, not in use, vegetable slicer was soiled with yellow debris.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
The lettuce spinner had not been used in a while and was not necessary for the operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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