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Item No.:
08
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Site:
Potable Water-Evaporator Distillate Lines
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Violation:
The distillate lines after the mineralizer were stripped blue-brown-blue and labeled 'Fresh Water - Sanitary' instead of the blue-gray-blue striping required in the 2011 Operations Manual revision.
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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). Ensure no other lines have the above color designations.
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Item No.:
13
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Site:
Galley-Horizon Court - Dishwash
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Violation:
There was an excessive amount of soiled dishware in this area, which overflowed the staging counters. Staff were observed using the conveyor dishwash machine and moving items from it to the clean racks behind, but there was a posted repair sign on the machine and a technician was adjusting it at the same time they were continuing to use it. The machine was producing an inconsistent final rinse spray according to the technician. Staff were advised by the inspector to remove all that had been washed and placed on the clean racks for re-washing.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; and (12) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
16
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
There were two plastic boxes containing bagged, cut spinach with food temperatures of 44-46 F in the walk-in refrigerator. All were removed and blast chilled.
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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-Time Control Plans
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Violation:
The written and posted time control plans for the various galleys do not list as under time control the containers of potentially hazardous foods on counters as being on time control. Today there were foods such as pancake and waffle batter in a hotel pan on a preparation counter, another counter had pans of ham, Canadian bacon, and English bacon, while another had liquid egg, egg white, cheese, bacon, and cooked mushrooms; all in the main galley. The crew galley Garde' Manger counter had pans of cooked corn and shredded cabbage on the preparation counter under time control. Most of the pans were labeled with discard times, so it is only the written plans that require some amendment.
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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.:
21
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Site:
Preparation Room-Deck 5 Main Galley - Vegetable Preparation
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Violation:
When closed there was a gap present large enough for a folded paper to pass into the lower part of both doors to undercounter reach-in refrigerator #052227B.
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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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Crew Galley - Garde' Manger
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Violation:
The power cable to the buffalo chopper was coiled on the preparation counter, making cleaning difficult.
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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 6 Main Galley - Beverage Counter
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Violation:
The power cable to the juice dispenser was coiled on the counter below it, making cleaning difficult.
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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:
Other-Sabbatini Galley
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Violation:
There was a continuous water leak noted from the ice machine maker section to the exterior of the machine where water was pooling on the deck below.
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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:
Other-Sabbatini Galley
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Violation:
The induction type range top was in disrepair. According to staff the unit has been in disrepair for over 6 months, and although some repair parts were received they were not the proper ones needed for the repair.
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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:
Bar-La Patisserie Bar
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Violation:
The power cable to the large espresso machine was coiled on the counter under the machine, making access for cleaning difficult.
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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:
Housekeeping-Deck Pantry
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Violation:
Two plastic lined bags of ice buckets from the room to be cleaned were placed directly on the deck rather than in the designated soiled item storage area.
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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.:
22
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Site:
Galley-Deck 5 Main Galley - Dishwash Starboard
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Violation:
The in-use conveyor dishwash machine was operating out of range from the specifications of the manufacturer. On the soiled end of the machine there was heavy steam pouring out and condensing on the deckhead. Condensate was dripping from the deckhead onto soiled items and the worker loading the machine. The area near that end was extremely hot and humid. The worker loading the machine was perspiring profusely from the head and neck. The pre-wash tank temperature was measured manually at just over 150 F and some of the plates exiting the clean end of the machine had egg residue scorched onto the surface.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 5 Main Galley - Dishwash Starboard
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Violation:
The displayed wash tank temperature on the in-use conveyor dishwash machine was 158 F, but the water in the wash tank measured 165 F. The rinse temperature required on the dataplate was 160 F, but the measured tank temperature was only 138 F. Staff described this as a power wash tank. The next chamber included an auxiliary rinse, where the water temperature was only 128 F. It was unclear where the rinse gauge on the machine was measuring from according to staff.
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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 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-Deck 5 Main Galley - Dishwash Starboard
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Violation:
The in-use conveyor dishwash machine displayed a pulsed auxiliary rinse from all 10 upper arm spray nozzles which moved from no spray at all to a simple dripping of water down to dishware below.
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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.
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Item No.:
26
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Site:
Galley-Deck 5 Main Galley - Garde' Manger
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Violation:
The orange plastic collar surrounding the previously cleaned dual whisk blender was soiled with food residue. In addition, the previously cleaned large portable wand style blender had visible food residue present along the blade gasket and the blade collar interior surface.
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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:
Preparation Room-Deck 5 Main Galley - Vegetable Preparation
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Violation:
There was food residue visible on the interior surface of the previously cleaned large manual chopper. The soil was on both sides of the three blades mounted into the chopper housing surface.
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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:
Bar-La Patisserie Bar
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Violation:
There was a layer of old dust debris visible below the large espresso machine.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust.
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Item No.:
33
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Site:
Other-Crew Galley and Bell Box - Dishwash Areas
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Violation:
There were cracked and broken deck tiles in the area between and surrounding the dish and glasswash machines in the Crew Galley and the Bell Box dishwash areas. In some cases when walked upon there was a water release from these damaged tiles.
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Recommendation:
Ensure decks in warewashing areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Crew Galley - Pot Wash
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Violation:
The pot wash machine was in use and there was excessive condensation forming on the canopy exhaust hood over the machine. Condensate was dripping from the lower edge of the hood to the worker moving pans in and out of the machine.
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Recommendation:
Ensure warewashing rooms have sufficient ventilation to keep them free of excessive heat, steam, and condensation.
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Item No.:
39
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Site:
Bar-Horizon Court Bar
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Violation:
One live fruit fly was observed flying around the counter near the speed rail. One live fruit fly was observed on the back bar bulkhead, over the bottle storage. One live fruit fly was observed on the deckhead near to the back bar section.
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Recommendation:
Effectively control the presence of insects in the food service areas.
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Item No.:
41
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Site:
Housekeeping-Crew - Common Toilet Rooms
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Violation:
No sign was posted in the Engine Control Room restroom advising crew members to use a disposable towel to open the door. Other crew toilet rooms checked had the required sign.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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