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Item No.:
21
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Site:
Galley-Rolling Refrigerator 4
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Violation:
Water was leaking from the back right corner of the rolling refrigerator onto the deck. This resulted in water pooling on the deck. This area was also soiled.
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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.:
33
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Site:
Galley-Rolling Refrigerator 4
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Violation:
Water was leaking from the back right corner of the rolling refrigerator onto the deck. This resulted in water pooling on the deck. This area was also soiled.
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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.:
21
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Site:
Galley-Coffee Pantry
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Violation:
The cords from the two coffee brewers were draped across the counter. The area was not soiled.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Galley-Pastry Walk-in Cooler
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Violation:
Water was pooling in the light shield. This was immediately corrected.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
A section of the dough sheeter fabric was in disrepair. This was immediately corrected.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Bakery
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Violation:
The cord on the mechanical bread slicer was draped on the counter. This was immediately corrected.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
16
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Site:
Galley-Cold Room
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Violation:
A trolley labeled 'time control' was in the walk-in cooler. The trolley contained various food items that were going to be sent to other food areas. Staff stated the trolley was currently on temperature control and would be moved to time control once the items were ready to be moved to another galley.
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Recommendation:
Do not use units labeled time control for storage of temperature controlled food items.
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Item No.:
16
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Site:
Galley-Hot Galley Walk-in Cooler
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Violation:
The December 19 cooling log for the baked potatoes stated the potatoes started cooling at 140F at 2225. At 0022, the potatoes were 69F. The cooling log stated the potatoes reached 40F, but did not have a time listed.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
26
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Site:
Bar-Chartreuse
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Violation:
Two pipettes used to dispense cognac were stored soiled on a rolling cart. Staff stated the pipettes had been used the previous night.
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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.:
24
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Site:
Galley-Rack Type Dish Machine
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Violation:
The final rinse temperature at the manifold did not reach the required 180F. The maximum temperature at the manifold was 170F. The inspection team tested with both the curtains still in the machine and with the curtains removed. The plate surface temperature met VSP requirements. The inspection team tested the final rinse temperature in the auxillary rinse tank, which was 190F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Flight Type Dish Machine
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Violation:
The final rinse temperature at the manifold did not reach the required 180F. The maximum temperature at the manifold was 169F. The inspection team tested with the curtains in the machine and with the curtains removed. The plate surface temperature met VSP requirements. The temperature in the auxillary tank was 207F. However, the inspector placed a thermolabel on the final rinse manifold and it did not change colors.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Rack Type Glass Wash
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Violation:
The final rinse temperature at the manifold did not reach the required 180F. The maximum temperature at the manifold was 173F. The inspection team tested with the curtains in the machine and with the curtains removed. The plate surface temperature met VSP requirements.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
08
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Site:
Potable Water-Bunker Logs
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Violation:
The initial pH and chlorine concentrations were not recorded prior to bunkering on 5 December.
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Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
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Item No.:
19
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Site:
Provisions-Preparation Rooms
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Violation:
Inside cold room 16 kiwi, lettuce, and red cabbage was stored unprotected on trays in this cooler.
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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:
Provisions-Frozen Meat
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Violation:
A half case of turkey sausage links was left open inside this area ln the middle shelf of a storage rack There was no secondary packaging and the sausage was in the open.
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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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