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Item No.:
33
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|
Site:
Galley-Taste Dishwash
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|
Violation:
There was standing water on the deck in the dishwash area. It was not directed to the scupper or drain. The water was so deep that the inspector was able to splash the water with her shoe. Crew reported it was from cleaning; however, there was no active deck cleaning in progress when the inspector entered the area.
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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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|
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Item No.:
33
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|
Site:
Galley-Starboard Hot Line
|
|
Violation:
The deck grouting near undercounter refrigerator # 5, the waste bins, the utility sink, and the deep fat fryer was recessed and in disrepair. On the previous March 2018 report, it was noted that several areas near the hot counter had receding and chipped grouting alongside the undercounter refrigeration units. Crew presented the inspector with documentation that the areas were reported and were on a list to be addressed.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
35
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|
Site:
Galley-Starboard Dishwash
|
|
Violation:
When the front-loading potwash machine drained during each cycle, water splashed outside the drain coaming and pooled on the deck.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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|
|
Item No.:
21
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|
Site:
Galley-Manhattan Cold Pantry
|
|
Violation:
There were large areas of recessed, missing, or chipped paint on nonfood-contact surfaces of the deck-mounted buffalo chopper. These areas were difficult to clean and were found soiled with excessive dark debris.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
27
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|
Site:
Galley-Manhattan Cold Pantry
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|
Violation:
Dark debris was noted on nonfood-contact surfaces of the deck-mounted buffalo chopper. The machine was previously cleaned.
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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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|
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Item No.:
27
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|
Site:
Galley-Bellbox
|
|
Violation:
Five previously cleaned square plates stored below the center counter were soiled with sticky residue and a time control sticker on the nonfood-contact surface. The entire stack of at least 20 plates were removed for cleaning.
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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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|
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Item No.:
26
|
|
Site:
Galley-Taste Potwash Clean Area
|
|
Violation:
Fifteen previously cleaned cupcake pans were stored in 'Locker C Front' with white debris on the food-contact surface. Crew reported the new pans had been washed but not yet used, and that the white debris was likely a result of the water during washing.
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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.:
22
|
|
Site:
Galley-Portside Potwash
|
|
Violation:
When the inspector approached the area, a crew member was working on the flight-type conveyor potwash machine. The inspector evaluated the machine once crew completed the maintenance and indicated the machine was ready for use. The final rinse gauge of the potwash machine measured 1.8-2 bar (28-30 psi) while the final rinse spray was evaluated. The data plate stated 2.5 bar (36 psi) but did not indicate an acceptable range of bar or psi. The final rinse was spraying, but the upper spray arm did not create a full fan pattern. Additionally, the five right upper wash spray nozzles were not spraying, or were only releasing a slow drip.
|
|
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. Verify that the pressure requirement stated on the data plate is the same as the manufacturer's recommendations. If the manufacturer allows for a pressure range, ensure that is stated on the data plate.
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|
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Item No.:
33
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|
Site:
Provisions-Deck 3 Vegetable Freezer 0269
|
|
Violation:
Ice had frozen to the bulkhead behind both evaporative condenser units.
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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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|
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Item No.:
19
|
|
Site:
Provisions-Deck 3 Vegetable Freezer 0269
|
|
Violation:
Ice was frozen between the bulkhead and boxes of mixed vegetables and sugar snap peas located near the evaporative condenser unit on the left bulkhead.
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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; Protect food from contamination that may result from a physical, chemical, biological origin.
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|
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Item No.:
20
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|
Site:
Preparation Room-Deck 3
|
|
Violation:
There were small, difficult-to-clean seams along the door gasket on the base of the potato peeler. The door was where potatoes exited the machine during use.
|
|
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 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.
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Item No.:
26
|
|
Site:
Preparation Room-Deck 3
|
|
Violation:
One previously cleaned potato peeler was soiled in a difficult-to-clean seam along the door gasket on the base of the potato peeler. The door was where potatoes exited the machine during use.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
38
|
|
Site:
Provisions-Deck 3 Corridor
|
|
Violation:
A rotisserie oven was stored in this corridor for approximately one month. It was maintained clean but crew reported it was no longer needed for the operation. Crew indicated it should be offloaded.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 4
|
|
Violation:
Excess steam from the steam compartment of soup kettle # 2 collected in the unit, overflowed, and leaked onto the deck. The condensed steam was not directed to a scupper. Crew began corrective action.
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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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|
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Item No.:
35
|
|
Site:
Galley-Deck 4
|
|
Violation:
Excess steam from soup kettle # 2 collected in the unit, overflowed, and pooled on the deck. It was not directed to a scupper. Crew began corrective action.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4
|
|
Violation:
The potable water supply line for combination oven # 1 was leaking onto the deck. Water pooled on the deck and beneath the oven.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 4
|
|
Violation:
Water from the combination over #1 potable water supply line pooled on the deck beneath the oven.
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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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|
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Item No.:
19
|
|
Site:
Buffet-Crew Mess Line 1
|
|
Violation:
Excessive steam escaped the time-control bain-marie. Steam collected on the sneeze guard and on the bottom of the overshelf above rice, potatoes, meat, mixed vegetables, and other hot food. Water droplets could be seen, but no water was observed dripping into the food. The condensation on the sneeze guard blocked the crew member's view of the food. A crew member was observed bending low while serving her food in order to see the food and utensils. This rendered the sneeze guard ineffective. Crew immediately began corrective action.
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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; Protect food from contamination that may result from a physical, chemical, biological origin. Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
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Item No.:
37
|
|
Site:
Buffet-Crew Mess Line 1
|
|
Violation:
Excessive steam escaped the time-control bain-marie unit. Steam collected on the sneeze guard and the bottom of the overshelf above rice, potatoes, meat, mixed vegetables, and other hot food. Water droplets could be seen, but no water was observed dripping into the food. Crew immediately began corrective action.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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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|
|
Item No.:
37
|
|
Site:
Galley-Scullery
|
|
Violation:
Excessive condensation accumulated above the soiled end of the flight-type conveyor warewash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
02
|
|
Site:
Medical-Close-Contact Follow-Up
|
|
Violation:
There were multiple instances where the verbal daily interviews of asymptomatic cabin mates or immediate contacts of symptomatic crew were not conducted until 48 hours after the ill crew member's symptoms began. Crew noted that they only followed-up with close-contacts for 24 hours when they were nonfood-handlers. However, both food-handlers and non-food handlers were not followed up for 48 hours. This was observed in all four of the cases reviewed for the past five cruises.
On 27 DEC, a nonfood-handler experienced symptoms of acute gastroenteritis (AGE) at 0700 and reported to medical at 1109. A close-contact was interviewed on 27 DEC at 1130 and on 28 DEC at 1138. There were no other follow-up interviews at 48 hours on 29 DEC.
On 27 DEC, a food-handler experienced AGE symptoms at 1530 and reported to medical at 1559. One close contact's last follow-up was conducted on 29 DEC at 1138 (four hours early). A second close contact's last follow up was conducted on 29 DEC at 0534 (10 hours early).
On 27 DEC, a food-handler experienced AGE symptoms at 0945 and reported to medical at 1000. One close contact was followed-up on 27 DEC at 1100 and 1105 and on 28 DEC at 0837. There was no 48 hour follow up on 29 DEC. A second close contact was followed-up on 27 DEC at 1100 and on 28 DEC at 0840, but there was no 48-hour follow-up on 29 DEC.
Crew reported these instances were due to the electronic medical system software. They stated they follow the software's prompts that indicate when follow-up interviews for close-contacts were due.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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|
|
Item No.:
02
|
|
Site:
Medical-Close-Contact Follow-Up
|
|
Violation:
During the 22-29 DEC voyage, three crew members reported symptoms of acute gastroenteritis (AGE). On the medical records for one case, a significant other was listed as a close contact. No other close contacts were listed. There was no statement on the record that there were no other close contacts, such as a cabin mate. On the medical records for a second case, two cabin mates were listed as close contacts. There was no statement on the record that there were no other close contacts, such as a significant other. On the medical records for a third case, two cabin mates were listed as close contacts. There was no statement on the record that there were no other close contacts, such as a significant other. On the previous March 2018 report, a similar violation was written; during that inspection, it was not always documented whether the symptomatic crew members had immediate contacts or significant others, other than cabin mates. Crew reported that in response to the previous report, they updated the electronic medical system software to include a drop-down menu to specify roles such as husband, wife, boyfriend, girlfriend, etc. However, if crew were asked about significant other a significant other such as a girlfriend and none existed, this was still not noted on the medical record.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. Ensure medical staff specify in the medical records that there were no other close contacts, including cabin mates and significant others, other than those already listed in medical records.
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|
|
Item No.:
22
|
|
Site:
Housekeeping-Pantries
|
|
Violation:
Three of the wash nozzles of the undercounter warewash machine were blocked with a black piece of rubber. This was observed in the deck 9 midship forward pantry near staircase 70. One of the wash nozzles of the undercounter warewash machine in the deck 13 Aft Forward pantry near staircase 20 was blocked with a black piece of rubber. When the inspector opened both machines, steam escaped but there were no dishes inside either machine. Crew reported these machines were both ready for use.
|
|
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. 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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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|
|
Item No.:
*
|
|
Site:
Children Area-Deck 5 Guppies
|
|
Violation:
The diaper changing station was not stocked with diapers; however, the diaper changing station on deck 14 was stocked with diapers. At the Deck 5 Guppies area, crew reported children in diapers could play in the area with parental supervision, but children could not be dropped off with ship staff.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Provisions-Deck 4 Zone 4 I95 Area
|
|
Violation:
Two transportation carts were full of previously cleaned coffee canisters, water containers, and an ice chest. Staff stated they were taking the carts and food equipment outside to distribute coffee and water to arriving passengers. On one cart, six coffee canisters were stored inside the ice chest soiled with coffee residue on the food-contact and nonfood-contact surfaces. Staff stated the ice chest would be used for ice for consumption, but no ice was present yet. On the second cart, multiple water containers were soiled on the food and nonfood-contact areas with a sticky substance. These items were stored wet. Both carts and the equipment stored on the carts were returned to the crew dishwashing area for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Deck 4 Zone 4 I95 Area
|
|
Violation:
Two transportation carts were full of previously cleaned coffee canisters, water containers, and an ice chest. Staff stated they were taking the carts and food equipment outside to distribute coffee and water to arriving passengers. On one cart, six coffee canisters were stored inside the ice chest soiled with coffee residue on the food-contact and nonfood-contact surfaces. On the second cart, multiple water containers were soiled on the food and nonfood-contact areas with a sticky substance. These items were stored wet. Both carts and the equipment stored on the carts were returned to the crew dishwashing area for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Deck 4 Zone 4 I95 Area
|
|
Violation:
Multiple water containers were stored wet on a transportation cart. Crew were sending the cart off the vessel to distribute coffee and water to arriving passengers. The cart and the equipment were returned to the crew dishwashing area for cleaning.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
19
|
|
Site:
Other-Garbage Sorting Room
|
|
Violation:
In the 'Ash Room,' located within the main garbage sorting area, an undercounter refrigerator unit was stored. Inside this refrigerator unit, two bottles of water and a can of un-opened pineapple slices were stored. The unit was soiled on the inside food-contact and outside nonfood-contact surfaces. The unit was removed and the food was discarded during the inspection.
|
|
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; Do not store foods: (4) In garbage rooms. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
26
|
|
Site:
Other-Garbage Sorting Room
|
|
Violation:
In the 'Ash Room,' located within the main garbage sorting area, an undercounter refrigerator unit was stored. The unit was soiled on the inside food-contact, and outside nonfood-contact areas. Beverages and canned pineapple were stored in the unit.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Other-Garbage Sorting Room
|
|
Violation:
In the 'Ash Room,' located within the main garbage sorting area, an undercounter refrigerator unit was stored. The unit was soiled on the inside food-contact, and outside nonfood-contact areas. Beverages and canned pineapple were stored in the unit.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Other-Garbage Sorting Room
|
|
Violation:
The backflow prevention device for the sprayer at sorting table A was heavily corroded and soiled. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
26
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The stand-up refrigerator unit in the engine control room was soiled with food debris on the inside food-contact and outside nonfood-contact surfaces.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The stand-up refrigerator unit in the engine control room was soiled with food debris on the outside nonfood-contact areas and inside food-contact.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program Log
|
|
Violation:
In the engine room, multiple backflow prevention devices on the water fountains on deck 1 and 2 were not listed in the cross-connection control program log. Staff stated the devices would be removed immediately.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Garden Terrace Portside
|
|
Violation:
The deck behind the rotisserie oven was soiled with greater than a day's accumulation of debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Garden Terrace Portside
|
|
Violation:
The plastic, shatter-resistant coating on one of the light bulbs above the hot service line was peeling.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Great Outdoor Starboard
|
|
Violation:
The underside of the overhang around the flat grill was heavily soiled with an accumulation of grease and food debris. This outlet was not open and was used the night prior to 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.:
08
|
|
Site:
Galley-Garden Caf - Starboard Soiled Drop-Off
|
|
Violation:
Water was continuously dripping from the relief vent on the backflow prevention device installed on the automatic hood cleaning system.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garden Caf Warewash
|
|
Violation:
The deck and grouting in several locations was in poor repair. Several deck tiles were cracked, chipped, and filled with standing water. These tiles were located on the right side of the three faucet handwash station at the portside end of the soiled drop off. Also, tiles in similar condition were located on the starboard side of the soiled loading end of the flight type dishwash machine. Additionally, the grouting between several deck tiles on the warewash worker side of the soiled drop off counter was missing and/or recessed, which allowed for standing water to accumulate.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
The curtains separating wash tank # 2 from wash tank # 1 and wash tank # 1 from the auxiliary rinse compartment were worn and warped.
|
|
Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. 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.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Great Outdoors Starboard Beverage Station
|
|
Violation:
Water was continuously dripping from the relief vent on the backflow prevention device installed on the espresso machine.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Great Outdoors Starboard Beverage Station
|
|
Violation:
The deck drain scupper in the technical space under the beverage counter was soiled with more than a day's worth of debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
17
|
|
Site:
Galley-La Cucina
|
|
Violation:
The cooling log had an entry for tomato puree that was supposed to be cooling during the inspection but was not found in the blast chiller. Staff stated the tomato puree was removed from the blast chiller and used before completing the 4-hour cooling process. However, this was not noted on the cooling log.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
33
|
|
Site:
Galley-La Cucina
|
|
Violation:
The top of the bulkhead-mounted pallet bumper in front of the dry storeroom was loose, creating a difficult-to-clean surface.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-La Cucina Potwash
|
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Violation:
Several pieces of food debris were floating in the wash compartment of the three-compartment sink during operation. The wash compartment was immediately emptied, cleaned, and refilled.
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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-O'Sheehan's Potwash
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Violation:
The soap detergent for the in-use mechanical potwash machine was empty during the inspection.
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Recommendation:
When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
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Item No.:
16
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Site:
Galley-Le Bistro
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Violation:
The cooling log for Ana Potatoes cooked on 11 JAN showed an initial cooling temperature of 58F. Staff stated that the Ana Potatoes were blanched, left to cool on the counter until crew could slice them, and then placed into the blast chiller.
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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.:
28
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Site:
Galley-Le Bistro Potwash
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Violation:
Five hotel pans were stored stacked and wet on the clean storage rack.
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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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Item No.:
21
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Site:
Galley-Moderno
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Violation:
The grease trap housings for both flat grills had difficult-to-clean seams on the sides and towards the back of the housing. The seams had been previously filled with silicone, but the silicone was peeling in multiple locations, which exposed the difficult-to-clean seams.
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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.:
20
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Site:
Galley-Haven Lounge
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Violation:
One style of serving and side plate used in the restaurant had a decorative circle pattern around the edge of the food-contact surface. This decorative circle pattern was slightly raised and difficult to clean.
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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; Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
08
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Site:
Pantry-Atrium Cafe
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Violation:
The backflow prevention device installed on the main potable water supply line to the multiflow system was not vented.
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Recommendation:
Ensure a mechanical backflow prevention device has an atmospheric vent.
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