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Item No.:
06
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Site:
Potable Water-Far Point Records
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Violation:
The far point chart record for the 20 October 2017 overlapped during the hours of 0900-1130. A note on the chart stated that staff forgot to change the chart.
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Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
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Item No.:
14
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Site:
Preparation Room-Cold Section
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Violation:
The food employee using the deli slicer had a large amount of uncovered arm body hair. The employee also had a mustache with no facial hair restraint. Staff stated that there were no facial hair restraints on the ship.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
15
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Site:
Provisions-Meat Walk-in Freezer
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Violation:
It was unclear if the two boxes of bison strip steaks in this freezer were received from an approved source, inspected under a regulatory program specifically for game animals. The boxes stated that the South Dakota company was inspected, but there was no regulatory stamp.
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Recommendation:
Obtain food from sources that comply with applicable local, state, federal, or country of origin's statutes, regulations, and ordinances.
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Item No.:
16
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Site:
Galley-Cagney's Lunch Menu
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Violation:
The consumer advisory was partially hidden under the bottom part of the menu cover.
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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. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (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 OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Pantry
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Violation:
During lunch service, a large container with different salad dressings was on the service line counter on time control and not labeled with a discard time. This was corrected immediately.
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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.
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Item No.:
19
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Site:
Buffet-Garden Caf - Bread Station
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Violation:
Five baskets of bread were under a sneeze guard but were placed beyond the front sneeze guard edge, protecting the food only partially. This was observed during breakfast and lunch services. It was corrected both times.
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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.:
19
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Site:
Buffet-Garden Caf - Burger Station
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Violation:
During breakfast service, the bread tray was outside the protection of a sneeze guard. Consumers could stand right in front of the bread. Corrections started immediately.
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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.:
20
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Site:
Other-Engine Control Room (ECR)
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Violation:
The mini refrigerator located below the coffee machine had an internal temperature of 62.2 F when tested by the inspector. The internal thermometer was also reading a similar value. There was no food stored in this refrigerator at the time of inspection.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
21
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Site:
Galley-Cagney's Pantry
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Violation:
The flexible metal hose behind the coffee machine was corroded and difficult to clean. This was corrected during the inspection.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
28
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Site:
Galley-Garden Caf - Aft Dishwash
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Violation:
On the clean racks, about six bon chef pans were stacked wet, not allowing them to air dry. These pans were sent to be re-washed.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Buffet-Garden Caf - Cereal Station
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Violation:
The paper towel dispenser at the handwashing station was broken. This was corrected during the inspection.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Bistro
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Violation:
The paper towel dispenser at the handwashing station next to the potwash area was broken. This was corrected during the inspection.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Dining Room-Summer Palace
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Violation:
The waiter stations had soft sealant as coving. In addition, several waiter stands with soiled utensils and food discards were on carpet.
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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.:
33
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Site:
Preparation Room-
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Violation:
There were four broken tiles in front of the deck-mounted mixer. Water was pooled in between cracks.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
39
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Site:
Preparation Room-Cold and Hot Sections
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Violation:
One fly was observed flying at each section during 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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