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Item No.:
39
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|
Site:
Provisions-Deck 4 - Vegetable Preparation Potwash
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|
Violation:
There was one live fruit fly observed in this area.
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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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Item No.:
33
|
|
Site:
Provisions-Deck 4 - Corridor
|
|
Violation:
There was an active drip coming from a hatch in the deckhead located just above the handwash sink located outside of the vegetable preparation room. The source of the drip was not identified.
|
|
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.:
33
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|
Site:
Provisions-Deck 4 - Loading Area
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|
Violation:
There were approximately seven pallets of approximately 14 plastic coolers which were used to transport beverages to the island. These were stored beneath an open deckhead and above a soiled deck.
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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. 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.:
22
|
|
Site:
Provisions-Deck 4 - Loading Area
|
|
Violation:
There were several pallets of plastic coolers which were used to transport beverages to the island. The containers were not previously cleaned but rather stored very soiled. Staff reported that they typically clean and sanitize these before and after use but they were very soiled. The inspector removed the drain nozzle on five igloo coolers and found an excessive amount of debris which was in excess of a day's accumulation. The debris appeared to be a combination of a green growth and sand. The debris was also malodorous.
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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.:
08
|
|
Site:
Galley-Deck 16 - Horizon Court - Food Pantry
|
|
Violation:
The vent of the backflow preventer installed on the carbonator located inside the starboard soda locker was blocked with brown debris.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
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Item No.:
27
|
|
Site:
Galley-Deck 16 - Horizon Court - Dishwash
|
|
Violation:
At least five white serving trays for the buffet had sticker residue on the back, nonfood-contact side, but they were stacked against the food-contact side. All had been previously cleaned and were stored on a clean storage rack.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 16 - Horizon Court - Dishwash
|
|
Violation:
At least five white serving trays for the buffet had sticker residue on the back, nonfood-contact side, but they were stacked against the food-contact side. All had been previously cleaned and were stored on a clean storage rack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 16 - Horizon Court - Dishwash
|
|
Violation:
There was white debris on the handle of the scoop in the left ice bin. It was removed for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Galley-Deck 16 - Horizon Court - Dishwash
|
|
Violation:
Three milk pitcher tops had sticker residue on the nonfood-contact surface. One had a piece of clear tape on it. Another still had a piece of the green sticker visible. All had been previously cleaned and were stored on a clean storage rack. The entire tray was removed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 15 - Horizon Court
|
|
Violation:
The ambient temperature of the starboard side walk-in refrigerator measured 46F near the door and 45-47F with two different thermometers in the back of the room. There were multiple potentially hazardous foods stored in the room which were measured above 41F by the inspector including: 1) Tuna in a small hotel pan (46F); 2) previously opened Tartar Sauce (48F); 3) previously opened mayonnaise (45F); 4) nine unopened packages of smoked salmon (46F each); 5) a container of previously opened sour cream (46F); and 6) an unopened 5-lb container of yogurt (46F). All food was on temperature control, and opened food was dated 19-25 MAR. All food was discarded. In addition, there were five other 5-lb containers of yogurt and sour cream stored in the room which were sent to be discarded. Crew measured temperatures within 1-2F of the inspector. Both the inspector and crew members used sensitive tip thermometers with an error of accuracy +/-1F. The inspector's thermometer's calibration was verified onboard the ship earlier in the day. Crew members stated that the refrigerator temperature was warm due to the unit defrosting and crew members frequently opening the door during the recent breakfast service.
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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. 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 guideline.
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|
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Item No.:
16
|
|
Site:
Galley-Deck 15 - Horizon Court
|
|
Violation:
The ambient temperature of the starboard side walk-in refrigerator measured 46F near the door and 45-47F with two different thermometers in the back of the room. There were multiple potentially hazardous foods stored in the room which were measured above 41F by the inspector including: 1) Tuna in a small hotel pan (46F); 2) previously opened Tartar Sauce (48F); 3) previously opened mayonnaise (45F); 4) nine unopened packages of smoked salmon (46F each); 5) a container of previously opened sour cream (46F); and 6) an unopened 5-lb container of yogurt (46F). All food was on temperature control, and opened food was dated 19-25 MAR. All food was discarded. In addition, there were five other 5-lb containers of yogurt and sour cream stored in the room which were sent to be discarded. Crew measured temperatures within 1-2F of the inspector. Both the inspector and crew members used sensitive tip thermometers with an error of accuracy +/-1F. The inspector's thermometer's calibration was verified onboard the ship earlier in the day.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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|
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Item No.:
37
|
|
Site:
Galley-Deck 15 - Horizon Court
|
|
Violation:
Excessive condensation accumulated on the deckhead over the upright combination oven. No dripping was noted. Crew explained there are plans to address the ventilation during wet dock at the end of the year.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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|
|
Item No.:
22
|
|
Site:
Room Service-Deck 11
|
|
Violation:
The hood-type potwash had been out of service for approximately 2 weeks due to an electrical issue. It was expected to be fixed during the upcoming cruise.
|
|
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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|
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Item No.:
16
|
|
Site:
Room Service-Deck 11
|
|
Violation:
The time control plan did not list the milk dispenser as a unit on time control; however, the unit itself was labeled as being on time control. There was no milk in the unit at the time of inspection.
|
|
Recommendation:
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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|
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Item No.:
26
|
|
Site:
Galley-Deck 7 - Crown Grill
|
|
Violation:
Both ice scoops in the ice bin had a light brown debris at the base of the handle. They were removed for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck16 - Mermaid's Bar
|
|
Violation:
There was one house fly on the nozzle of the soda gun. It was removed for cleaning.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck16 - Mermaid's Bar
|
|
Violation:
There was one house fly on the nozzle of the soda gun. It was removed for cleaning.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck16 - Swirls
|
|
Violation:
There was one small live fly observed in this area.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck16 - Seaview
|
|
Violation:
When the inspector approached the area, the counter ice bin was open and passengers were at the bar. The crew member working in the area continued to make a drink with the ice bin open. The ice bin was then closed by the crew member. After inspecting the bar, the ice bin was opened again as a crew member made a drink. He finished the drink and served it. He moved away from the ice bin and then another crew member went to use the bin. The second crew member closed the bin.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Bar-Deck16 - Seaview
|
|
Violation:
A cup containing writing utensils as well as eye glasses were stored in the glass alcohol display cabinet. This was removed by staff.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck16 - Swirls
|
|
Violation:
A small pink bag containing personal items was stored on the shelf under the service window. This was removed by staff.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Housekeeping Pantry #8605
|
|
Violation:
There was debris floating on top of the sanitizing solution in the bucket. A crew member reported that it was recently used.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 15 - Horizon Court
|
|
Violation:
The ambient temperature of the starboard side walk-in refrigerator measured 46F near the door and 45-47F with two different thermometers in the back of the room. There were multiple potentially hazardous foods stored in the room which were measured above 41F by the inspector including: 1) Tuna in a small hotel pan (46F); 2) previously opened Tartar Sauce (48F); 3) previously opened mayonnaise (45F); 4) nine unopened packages of smoked salmon (46F each); 5) a container of previously opened sour cream (46F); and 6) an unopened 5-lb container of yogurt (46F). All food was on temperature control, and opened food was dated 19-25 MAR. All food was discarded. In addition, there were five other 5-lb containers of yogurt and sour cream stored in the room which were sent to be discarded. Crew measured temperatures within 1-2F of the inspector. Both the inspector and crew members used sensitive tip thermometers with an error of accuracy +/-1F. The inspector's thermometer's calibration was verified onboard the ship earlier in the day.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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|
|
Item No.:
28
|
|
Site:
Provisions-Deck 4 - Vegetable Preparation Potwash
|
|
Violation:
The soup kettle stored on the back countertop was wet inside between the food storage container and the kettle heating element. Staff stated that the kettle was cleaned the night prior to the inspection and would not be used until the dinner serving period. The kettle was not in use at the time and no food was impacted. The kettle was removed for cleaning during the inspection.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Allegro - Breakfast Service Area
|
|
Violation:
The starboard side aft cereal station had a stack of previously-cleaned bowls stored upright and uncovered. The bar was open for service. No food was directly impacted. The bowls were removed and cleaned during the inspection.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Allegro - Waiter Station
|
|
Violation:
The portside aft waiter station had a stack of previously-cleaned cups used to restock that station, stored upright and uncovered. The inspector and staff waited once the waiter brought the cups out for ten minutes to see if they would be stored properly. The waiter made several trips back to the dishwash area. The inspector intervened and asked the waiter to remove the cups and have them re-cleaned and stored properly.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Allegro - Waiter Station
|
|
Violation:
Lighting for waiter station #75 ranged between 73 lux - 170 lux. A level of 220 lux was needed for proper cleaning.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 6 - Dishwash Area
|
|
Violation:
The starboard side, aft dishwash clean dry storage area had approximately 20 previously-cleaned serving trays stored wet. The inspector asked staff if this was the drying area or the clean storage area prior to entering. Staff stated this was the clean storage area and that food service personnel would come and take these trays to be used directly for food service. The inspector and staff discussed how to dry and properly store these trays for the future.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 - Crushed Ice Machine
|
|
Violation:
The starboard side aft crushed ice machine adjacent to the dishwash area had an excess amount of water dripping out of the front cover of the unit. Staff opened the machine and found the water float had fallen down which caused water to drip out continuously onto the machine and under the cover. Water did not drip onto the deck and no ice within the machine was impacted. Staff placed the float in the proper bracket and no leaking was observed afterwards.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 6 - Dishwash Area
|
|
Violation:
The starboard side dishwash area had two plastic plate trolleys that were soiled on the top side of the bottom area where the plates rest. Additionally, the wheels of this trolley were soiled with a brown powdery material. The plates were removed and rewashed. The trolley was also removed and rewashed during the inspection.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Deck 4 - Vegetable Preparation Potwash
|
|
Violation:
The starboard side forward dishwash area had two plastic plate trolleys that were soiled on the topside of the bottom area where the plates rest. The bottom plate of each stack was soiled due to the plate resting inverted on the dirty surface of the trolley. The soiled plates were removed and rewashed and the trolley was rewashed during the inspection.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Water Station
|
|
Violation:
The deckhead above the water station was dripping onto a shelf above the water dispensers. No water was seen pooling on the deck and no food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Water Station
|
|
Violation:
The deckhead above the water station was dripping onto a shelf used for dry food storage above the water dispensers. No food was impacted and the shelf was properly cleaned during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Forward Hot Line
|
|
Violation:
The forward hot service line grills and the surrounding areas were heavily soiled with grease and food debris. The grills were not hot at the time of the inspection and had been out of service since the end of the breakfast period. Staff stated that the area had been cleaned prior to the inspection and no cleaning staff were present. The time control plan stated that breakfast had ended an hour and a half prior to the inspection. The entire area was re-cleaned during the inspection.
|
|
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. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Forward Hot Line
|
|
Violation:
The shelves above the bains marie stations were soiled with egg and other food debris. The area was not in service at the time of the inspection. No food was impacted. Staff stated that the area had been cleaned prior to the inspection and no cleaning staff was present. The time control plan stated that breakfast had ended an hour and a half prior to the inspection. The entire area was re-cleaned during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Aft Hot Line
|
|
Violation:
The aft hot service line grills and surrounding areas were heavily soiled with grease and food debris. The grills were not hot at the time of the inspection and had been out of service since the end of the breakfast period. Staff stated that the area had been cleaned prior to the inspection and no cleaning staff were present. The time control plan stated that breakfast had ended approximately two hours prior to the inspection. The entire area was re-cleaned during the inspection.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Aft Hot Line
|
|
Violation:
The shelves above the bains marie stations were soiled with egg and other food debris. The area was not in service at the time of the inspection. No food was impacted. Staff stated that the area had been cleaned prior to the inspection and no cleaning staff was present. The time control plan stated that breakfast had ended approximately two hours prior to the inspection. The entire area was re-cleaned during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Aft Beverage Station
|
|
Violation:
The beverage station adjacent to the warewash area had a juice machine that was leaking from inside the technical section underneath the machine onto the countertop. Water was pooling onto the countertop. The machine was placed out-of-order during the inspection and staff was called to fix the machine. The area was not in service at the time of the inspection and no food was impacted.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 - Aft Beverage Station
|
|
Violation:
The beverage station adjacent to the warewash area had a juice machine that was leaking from inside the technical section underneath the machine onto the countertop. Water was pooling onto the countertop. The machine was placed out-of-order during the inspection and staff was called to fix the machine. The area was not in service at the time of the inspection and no food was impacted.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 6 - Aft Dishwash Area
|
|
Violation:
The wash tank area of the dishwash machine had an excess amount of food debris accumulating in the wash tank basket. Bread, onions and lettuce was observed. The inspector and staff discussed that small amounts of food can make their way to this area, but this was more than normal and that better scraping and cleaning was needed prior to placing the dishes into the conveyor-type machine. The machine was shut down and cleaned during the inspection.
|
|
Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Aft - Dishwash Area
|
|
Violation:
The far right spray final rinse spray nozzle of the conveyor-type warewash machine was blocked and did not have a fan-like spray pattern. The machine was taken out of service and the spray arm was cleaned during the inspection.
|
|
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.
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).
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 6 - Aft - Dishwash Area
|
|
Violation:
The forward-most atmospheric vacuum breaker (AVB) on the conveyor-type machine was corroded with rust. Staff noted and formed a plan to inspect all of the AVB's and check for rust and replace if they were corroded in any way.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
The lighting in and around the counter-mounted mixer was insufficient. The range was between 65 lux - 72 lux. For cleaning purposes, 110 lux is needed. Staff and the inspector discussed a plan to monitor the lighting in these areas throughout the ship.
|
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
26
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Site:
Galley-Deck 5 - Pastry
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Violation:
In a locker dedicated for storing pastry molds, there were approximately 20 silicone pastry molds stored soiled with an excess amount of food debris and oil used for lubricating the molds prior to use. Staff stated that these molds had been cleaned previously. These molds were not being used during the inspection period. Staff removed the molds and sent them back to be re-cleaned. The inspector and staff discussed a better way to clean and store these molds prior to future use.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
19
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Site:
Buffet-Center Buffet Line
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Violation:
The handle of a pair of tongs was resting in a container of cut limes on the buffet line as the inspector approached the area. The buffet was in use at the time of the inspection. The container of limes and the tongs were removed for the line. The limes were discarded and the tongs and container were sent to be washed during the inspection.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The far right spray final rinse spray nozzle of the conveyor-type machine did not have a fan-like spray pattern. The machine was in use at the time of the inspection. The machine was stopped and the nozzle was cleaned during the inspection.
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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.
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:
Pantry-Housekeeping Pantry #8605
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Violation:
There was debris coming out of a spray nozzle in the undercounter machine. This was in use when the inspector arrived in the area. Staff stated that they would clean the machine and rewash the dishes.
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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.
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:
Pantry-Housekeeping Pantry #8605
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Violation:
The nozzle on the final rinse arm of the undercounter glasswash had food debris coming out of it. This machine was in use during the inspection. Staff stated that they would clean the machine and rewash the dishes.
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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).
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.:
27
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Site:
Galley-Deck 6 - Dishwash Area
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Violation:
The starboard side dishwash area had two plastic plate trolleys that were soiled on the top side of the bottom area where the plates rest. These plates were stored inverted, stacked in the cart, and were previously cleaned. Additionally, the wheels of this trolley were soiled with a brown powdery material.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
26
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Site:
Galley-Deck 6 - Aft Hot Line
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Violation:
The forward hot service line grills and surrounding areas were heavily soiled with grease and food debris. Staff stated that the area had been cleaned prior to the inspection. The area was not in service at the time of the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
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Site:
Galley-Deck 5 Pastry
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Violation:
There were approximately 50 silicone pastry molds stored wet. Staff stated that these molds had been cleaned previously. Staff removed the molds and sent them back to be cleaned.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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