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Item No.:
19
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Site:
Provisions-Ice Cream Freezer
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Violation:
The dirty feet of a deck stand were in direct contact with containers of ice cream in this freezer. The stand was removed.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
17
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Site:
Preparation Room-Fish Preparation
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Violation:
At 1045 two hotel trays of fresh cut salmon dated for discard on 31 October were observed in the walk in cooler and measured at 48F. The cooling logs indicated that this fish was prepared approximately 2 hours earlier and placed into the refrigerator to chill. The fish was removed from this refrigerator and placed into a walk in freezer to cool more efficiently.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
30
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Site:
Preparation Room-Fish Preparation
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Violation:
There were no paper towels at the hand wash station in fish preparation at the hand wash sink. The area was not in service.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
22
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Site:
Food Service General-Pot Wash
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Violation:
The pot washer in the main galley was not being utilized at the time of inspection due to temprature calibration maintenance and the pot washer in the crew galley was also out of commission since the morning awaiting a temprature sensor replacement. Both areas were adequately managing the dishes within reasonable limits with a 3 compartment sink.
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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.:
33
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Site:
Bar-Trident
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Violation:
A rug was placed on the tile deck directly in front of the dirty dish drop off station to the left of the trident grill. When removed the rug was observed as wet and containing food debris.
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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. Do not use carpet in these areas.
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Item No.:
06
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Site:
Potable Water-Microbiological Monitoring
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Violation:
The color comparator for positive samples had expired on 9/01/2016. A new one is on order, but has not been delivered.
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Recommendation:
Ensure associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
22
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Site:
Housekeeping-Deck 11 - Deck Pantry Aft
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Violation:
The wash temperature thermometer was not in calibration. The thermometer was reading 133F when the water temperature was at 153F. The thermometer was repaired by the engineering staff during the inspection.
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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:
Housekeeping-Deck 10 - Deck Pantry Aft
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Violation:
On the undercounter dishwashing machine, the wash cycle on three trials measured no more than 140F rather than the data plate required 150F.
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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.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The mooring lines had ineffective rat guards. The white rat guards only covered the top and sides of the line, leaving the bottom of the mooring line unprotected. One of the bow lines had the rat guard hanging in the air beside the line. Another was resting on the mooring line rollers, half in the ship's hull and half out.
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Recommendation:
Protect entry points where pests may enter.
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