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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders
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Violation:
All recreational water chart recorders were recorded the pH on 0-10 chart paper instead of 0 -14 pH log scale chart paper. The recorder was calibrated to the 0-10 scale. Actual pool pH and chlorine levels were measured and found within compliance.
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Recommendation:
Use Chart paper with a 0-14 pH log scale.
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Item No.:
20
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Site:
Galley-Ocean Liner - Show Galley
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Violation:
There were several small sized skillets on the clean rack where the two locking screws used to fit the handle to the exterior of the skillets were missing. The ship staff welded both the exterior handle bracket and filled thru the two holes where the screws were with welding metal that reached the interior of the skillets where food contacted. The welded metal was not smooth and it was uncertain if this was a proper material for food-contact. Staff removed the skillets, but it was recommended that a closer examination of this brand take place to ensure they are not replaced with the same manufacturer given the issue of durability.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction. Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
20
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Site:
Galley-Ocean Liner - Show Galley
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Violation:
The large marble preparation table in the center of this galley had some very small areas of surface damage that left small pits in the surface in different areas, which made cleaning difficult. Some of the surface pits had a dark brown or black soil inside.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Preparation Room-Provisions - Buffet Preparation Room
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Violation:
The plastic food holder device on the slicer was damaged along the food contact surface and was no longer smooth and cleanable.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Main Galley - Cold Pantry
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Violation:
There was a gap between the left door gasket and the door frame along the lower half large enough to pass a set of folded papers from outside to inside of the two door undercounter reach-in refrigerator #83.
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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.:
22
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Site:
Galley-Main Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine was producing erratic final hot-water sanitizing rinse temperatures. The final rinse manifold temperature of 176F was displayed on the mounted thermometer of the machine, yet the first test with the ship's thermometer showed 175F at the utensil surface. The surface temperature was then checked again with the ship thermometer and the inspector's thermometer and the value of the plate level water temperature cycled up to 157F and down to 155F. It was clear after several tests that the machine was simply not functioning properly regarding the final rinse. The machine was adjusted immediately following and the manifold and plate level temperatures became consistently in the proper range.
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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.:
23
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Site:
Galley-Oceanview Cafe - Galley Pot Wash
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Violation:
During active use the potwash machine wash temperature registered only 142F on the mounted gauge thermometer. The ship staff and inspector tested manually at the wash tank and the water reached 143F. The manufacturer's data plate specified a minimum wash tank temperature of 150F. Repairmen were at the machine during the test and corrected the machine right away.
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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: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Main Galley - Pot Wash
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Violation:
One of the previously cleaned large roasting pans was found soiled with food residue on the clean pot storage rack.
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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-Tuscan Specialty Galley
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Violation:
The previously cleaned small hand blender was soiled along the interior surface of the blade guard where food makes contact.
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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-Ocean Liner - Show Galley
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Violation:
The large marble preparation table in the center of this galley had some very small areas of surface damage that left small pits in the surface in different areas, some of which had dark brown or black soil inside. The staff immediately were called to sanitize the surface after thorough brush cleaning.
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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.:
33
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Site:
Buffet-Oceanview Cafe - Port Beverage Station
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Violation:
There was a build-up of dust debris between the deckhead panels over the beverage machines.
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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.:
34
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Site:
Galley-Main Galley - Bakery
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Violation:
The drinking fountain located in the bakery and was not functional. No water came out at all when the trigger was pressed. Staff stated the water connections to the fountain underwent maintenance the day before.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Main Galley - Pastry
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Violation:
The artificial light level behind the port side stack oven was below the minimum 110 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.:
39
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Site:
Galley-Main Galley - Pastry
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Violation:
One live filth fly was observed on the bulkhead panel and later at a counter in the pastry area. Staff destroyed the fly.
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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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