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Item No.:
10
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Site:
Recreational Water Facilities-Shepard?s Hook
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Violation:
The shepherds hook for the Passenger Pool #1 was present however, it was located out of easy reach approximately 7 feet horizontally on the bulkhead above a large window. The inspector asked a close by passenger if they would be able to remove the item and they were not.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
13
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Site:
Buffet-Garden Cafe Hot Serving Line
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Violation:
A cook dropped a pair of tongs on the deck while the inspector was in the area. The cook picked up the tongs and placed them on the counter opposite the serving line. The cook was instructed by management to remove his gloves, wash his hands, and don new gloves. The tongs were removed from the counter by management. The counter the soiled tongs had rested on was not cleaned until prompted by the inspector.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Other-Deck 3 Potwash
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Violation:
A crew member working in the prescrape area directly across from the three compartment sink sprayed a pan and cleaned the pan with a soapy solution. The crew member then walked to the three compartment sink and placed the pan in the sanitizing compartment without putting it in the rinse compartment first. The pan was sent to be rewashed and the sanitizing compartment dumped and cleaned.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-Grand Pacific Coffee Station
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Violation:
The soup steam table, listed as on time control on the time control plan, did not have a time control label. A new label was immediately placed on the unit.
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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.:
18
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Site:
Galley-Cagney's Show Galley
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Violation:
One container of ground beef was stored above veal in the under counter drawers.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Garden Cafe Burger Station
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Violation:
One container of uncooked fries was resting on the deck when the inspector entered the area. The fries were put in a new container and the container was sent to be washed.
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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-Dry Store
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Violation:
One box of picante sauce was on the deck when the inspector entered the area. This was immediately corrected.
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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:
Buffet-Garden Cafe Pizza Station
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Violation:
Two fasteners were missing from the pizza deck oven. One of the fasteners installed on the deck oven was slotted. This was immediately corrected.
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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.:
20
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Site:
Galley-Garden Cafe Potwash
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Violation:
The nonstick coating on seven pans had peeled off on several food contact areas.
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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. Maintain utensils 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
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Item No.:
21
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Site:
Buffet-Garden Cafe Hot Serving Line
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Violation:
Three gaskets were loose on undercounter drawers or cabinets on the hot serving line. Once drawer was missing a gasket. 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.:
21
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Site:
Galley-Magenta Galley Clean Storage Rack
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Violation:
The coating on at least 20 serving trays was frayed around the edges in disrepair. This made the trays difficult to clean.
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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.:
21
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Site:
Pantry-Topsider
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Violation:
Two small square plastic previously cleaned containers stored with the clean dishware had a sticker on the nonfood contact side that stated Infused Berries making the surface difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Pantry-Bali High
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Violation:
Two square plastic previously cleaned containers stored with the clean dishware had a sticker on the nonfood contact side that stated Garnish making the surface difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The deck oven was missing 6 screws, making this area difficult to clean.
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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.:
22
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Site:
Galley-Garden Cafe Flight Type Dishwash
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Violation:
The curtain separating the wash and rinse compartments was heavily soiled with food debris.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Garden Cafe Flight Type Dishwash
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Violation:
The drying compartment, the wash compartment, and the rinse compartment were soiled with food debris.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Cagney's
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Violation:
Water was dripping onto the deck from the glasswash hood. No condensate had collected in this area. It was unclear where the water was coming from.
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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-Garden Cafe Flight Type Dishwash
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Violation:
The drying compartment, the wash compartment, and the rinse compartment were soiled with food debris.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
23
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Site:
Other-Deck 3 Potwash
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Violation:
A crew member working in the prescrape area directly across from the three compartment sink sprayed a pan and cleaned the pan with a soapy solution. The crew member then walked to the three compartment sink and placed the pan in the sanitizing compartment without putting it in the rinse compartment first. The pan was sent to be rewashed and the sanitizing compartment dumped and cleaned.
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Recommendation:
Ensure washed equipment and utensils are rinsed so that abrasives are removed and cleaning chemicals are removed or diluted with water by using one of the following procedures: (1) Use of a distinct, separate water rinse after washing and before sanitizing if using a three-compartment sink, alternative manual warewashing equipment equivalent to a three-compartment sink, or a three-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (2) Use of a nondistinct water rinse integrated in the application of the sanitizing solution and wasted immediately after each application; (3) Use of a nondistinct water rinse integrated in the application of the sanitizing solution if using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle.
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Item No.:
26
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Site:
Galley-Garden Cafe Potwash
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Violation:
The nonstick coating on seven pans had peeled off on several food contact areas.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
37
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Site:
Galley-Grand Pacific Dishwash
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Violation:
Condensate was collecting on the extraction vent near the dirty side of the dishwash. No condensate was dripping onto the deck.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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