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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Water Lines
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Violation:
The distillate lines from the evaporators and the permeate line from the reverse osmosis system were not striped to the production halogen injection point in accordance with ISO 14726 standards (blue/gray/blue). These lines were striped blue/gray/blue up to the mineralizers where they were striped blue only. The halogen injection point was located after the mineralizers.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
13
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Site:
Galley-Oceanview Cafe - Dishwash
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Violation:
Staff were not properly trained in testing the warewash machines for final hot water sanitizing rinse temperatures. Their method involved passing a maximum registering thermometer through the machine in a rack and accepting the temperature at the clean end as the final rinse. No consideration was given to the various compartments that thermometer passed through and whether or not the high temperature was reached in those compartments. In the case of the conveyor dishwash machine, the final temperature was 165 F, but the minimum temperature on the data plate for the auxiliary rinse chamber was 165 F. When tested directly in the tank that auxiliary rinse water tank had a temperature of 169 F. The same testing error was made in the pot wash machine, where no comparison of the wash tank temperature was made to compare to the final rinse.
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Recommendation:
Ensure that crew members are properly trained in measuring warewash temperatures.
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Item No.:
15
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Site:
Provisions-Vegetable Walk-in Cooler
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Violation:
Heavy white mold was noted on purple cabbage left over from the last cruise in a carton labeled 'Use First'. Crew discarded this carton of cabbage when this unsound condition was shown to them.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Buffet-Time Control Plan
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Violation:
The time control plan, which is under revision, was found with the cooling logs and was not posted in an area near where it was being used. The staff immediately began work on laminating the new plan and posting it by the galley door to the buffet.
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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.
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Item No.:
16
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Site:
Buffet-Oceanview Cafe Port
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Violation:
The pancake and waffle buffet counter had platters of cold-smoked salmon and kippered herring for passenger self-service. The posted advisory statement only included salmon. Staff re-printed a new advisory to include the herring during the inspection.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. : (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Food Service General-Time Control Plans - Oceanview and Specialty Areas
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Violation:
The posted time as a public health control plans did not indicate set-up and discard times. All stated an opening time which included preparation, but not a set-up time. In most plans, the time control was said to be when foods were placed on the line, but some, such as the sushi plan for Oceanview Cafe, stated when the food was placed into service. The plans did not specifically note the unit type involved, such as induction top, bain marie, or cold basin. Additionally, some, such as the Bell Box cold food plan, included foods in containers on counters as on time control, but a text box comment below stated that labels would be used when service periods exceed four hours. Food containers require discard labels when set on counters, even if the period of service is less than 4 hours. The Bell Box was open 24 hours according to staff, yet the time in the plan was given as 5:30 am to 11 am (opening time including preparation).
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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.:
17
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Site:
Provisions-Vegetable Preparation Room - Walk-in Cooler
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Violation:
Plastic bins with cut lettuce and other leafy greens were being cooled in the walk-in cooler after washing and cutting, Some of the bins were completely filled with the cut leafy greens and the bins were stacked one on top of the other with the lids completely in place. This arrangement minimizes cooling for this product.
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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.:
22
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Site:
Galley-Oceanview Cafe - Dishwash
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Violation:
The low temperature indicator light to the hot water final sanitizing rinse of the in-use conveyor glasswash machine was not functioning. Staff replaced the bulb during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
22
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Site:
Galley-Oceanview Cafe - Dishwash
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Violation:
The in-use conveyor dishwash machine's final sanitizing rinse spray pattern was weak, and not fully covering the distance between nozzles.
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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.:
22
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Site:
Galley-Oceanview Cafe - Pot Wash
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Violation:
During active use of the pot wash machine, the gauge reading for wash temperature was 158 F, while two separate thermometers registered wash temperatures of 163 and 165 F.
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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.:
22
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Site:
Galley-Oceanview Cafe Galley - Pot Wash
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Violation:
There was an excessive accumulation of soiled pots, pans and utensils in this area. The soiled landing was stacked full with soiled items, as was the single soiled storage rack beside, but two additional deck stands six feet in length were also present in front of the soiled landing table and they were stacked with soiled items 3 feet high. There was one clean storage rack which was half full with clean items, and easily 3 additional racks of soiled items remaining to place there.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
25
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Site:
Buffet-Oceanview Cafe Port
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Violation:
The handwash station behind the pancake and waffle counter had three wet wiping cloths stored on the basin and in contact with the soap dispenser, rather than in a sanitizing solution.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
25
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Site:
Provisions-Vegetable Preparation Room
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Violation:
An in use wiping cloth was observed hanging on the side of a sanitizer solution bucket rather than being stored in the solution.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are stored in a chemical sanitizer.
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Item No.:
26
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Old food soil was noted in the upper part of a kettle drain line. This was cleaned immediately by the crew.
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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:
Room Service-Bell Box - Deck 9
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Violation:
The electric waffle iron was stored as clean on the lower shelf of the clean rack, but the interior surfaces were soiled with old 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.:
27
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Site:
Buffet-Oceanview Cafe - Starboard/Aft Beverage Station
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Violation:
The top exterior of the juice dispenser had a layer of dust debris. It appeared the cleaner could only reach to the front half of the top exterior surface as only that portion was clean.
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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.:
29
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Site:
Buffet-Oceanview Cafe Port
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Violation:
The handwash station behind the pancake and waffle counter had three wet wiping cloths stored on the basin and in contact with the soap dispenser, rather than in a sanitizing solution.
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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:
Provisions-Ham, Salami Walk-in Cooler
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Violation:
Heavy soil from a spilled food product was noted on the deck under the back right shelf. Crew cleaned this deck before the inspection team left the area.
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Recommendation:
Ensure decks in food storage areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
Above a tilting skillet with rice cooking at a high boil, heavy condensate was noted inside the hood canopy and it was dripping back on to the kettle lid. Since it was closed, the rice was not being contaminated by the dripping condensate. The steam was escaping and condensate was forming on the adjacent deckhead and bulkhead and was dripping onto the deck and on to the prep table across from the boiling tilting skillet. Crew immediately used towels to dry the condensate and the temperature of the rice cooking operation was reduced.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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