|
|
|
Item No.:
08
|
|
Site:
Other-Engine Room
|
|
Violation:
The distillate line from the evaporator to the technical water tanks was striped blue/gray/blue; this striping should only be used for distillate lines directed to the potable water system.
|
|
Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
|
|
|
Item No.:
17
|
|
Site:
Galley-Room Service Galley
|
|
Violation:
In hot holding cabinet #12, a pan of tomato soup was found with a time control label. The time control label said 8:00 am - 12:00 am. The cabinet was not physically labeled as on time control and the room service galley time control plan did not list the cabinet as on time control. Additionally, the time control plan had breakfast service times (including set up and discard times) as 05:30 am- 11:30 am. A crew member in the area stated the pan of tomato soup was taken out of temperature control at 0800 and placed on time control. The tomato soup had a temperature of 129-132°F. The soup was discarded.
|
|
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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
19
|
|
Site:
Other-Park Cafe Service Line
|
|
Violation:
The hand contact part of a pair of tongs was resting in direct contact with some tortilla strips. The tortilla strips were discarded.
|
|
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 57°C [135°F] and the container is frequently cleaned and sanitized).
|
|
|
Item No.:
20
|
|
Site:
Galley-Ice Machine
|
|
Violation:
One slotted fastener was located on the ice thickness sensor of the ice machine.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Park Cafe Service Line
|
|
Violation:
The corners of two containers holding sliced tomatoes and chopped ham were in disrepair. The containers were discarded.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Portside Toast Station
|
|
Violation:
The cord for the toaster was draped across the counter, making the area difficult to clean. This was corrected immediately.
|
|
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.
|
|
|
Item No.:
25
|
|
Site:
Bar-Solarium Cafe
|
|
Violation:
A sanitizing cloth was resting on a counter and not submerged in a bucket of sanitizing solution. This was immediately corrected.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
The lips of two pans stored on the clean landing of the three compartment sink had food debris on them. These were sent to be rewashed.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Starboard Hot Line
|
|
Violation:
The cords in the undercounter technical compartment across from time control unit 9.03 were heavily soiled with dust. This area was cleaned immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Preparation Room-Fish Prep
|
|
Violation:
The handwash station in the fish preparation room reached a maximum temperature of 81°F. A crew member who worked in the preparation room had just washed their hands at the handwash station. The temperature of the handwash sink was adjusted.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 4 Waiter Station Near Staircase
|
|
Violation:
There was not hard decking at the side of the waiter station designated as clean. Staff stated this counter was not used. Menus were stored in the cabinet under the waiter station.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Starboard Hot Line
|
|
Violation:
There was a gap between the coving and time control cabinet 9.03. A little water had pooled in the gap.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Portside Outdoor Coffee Station
|
|
Violation:
The deckhead above the coffee station was open, making it difficult to clean. Additionally, the deckhead was soiled with more than one day's worth of accumulation of dust. The deckhead was immediately cleaned.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Portside Outdoor Coffee Station
|
|
Violation:
There was no coving around the coffee and ice cream station. Staff stated the decking in this area had been replaced in October 2018.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Galley-Room Service
|
|
Violation:
The deck grouting in this area was recessed. Staff stated there was a plan to address the deck tiling in galleys.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Bakery
|
|
Violation:
Part of the handle to the bakery cold room had been removed, causing the door area to be difficult to clean. Staff stated the handle had been broken the previous night and a work order was in place.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Technical Room Beside Uniform Locker
|
|
Violation:
The deck in the technical room was soiled with discolored water. This was immediately cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Galley-Windjammer Cleaning Locker
|
|
Violation:
Three cleaning buckets were stored upright and not inverted. This was corrected immediately.
|
|
Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer Cold Line Cereal Station
|
|
Violation:
One house fly was observed on the counter in front of the handwash station.
|
|
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.
|
|
|