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Item No.:
06
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Site:
Potable Water-Bunkering Logs
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Violation:
The chart recorder for pH was consistently out of calibration during numerous periods; however, the manual readings conducted by staff were in the appropriate range. On 18 March 2019 from 04:00 to 06:00, the chart recorder measured the pH level at 6.2 and the manual check was 7.4. On 3 March 2019 at 08:30 the chart recorder measured the pH level at 7.0 and the manual check was 7.4. At 11:00 the chart measured the pH level at 7.0 and the manual check was 7.4. On 1 March 2019 from 02:00 to 03:30, the chart measured the pH level at 9.4 and the manual check was 7.8. On 27 to 28 February 2019 from 18:00 to 03:30, the chart measured the pH level at 9.6 and the manual checks were 7.4, 7.6, 7.7, and 7.5. On 20 to 21 February 2019 from 21:00 to 02:00, the chart measured the pH level at 7.8 and the manual checks were 7.3, 7.8, and 7.4. On 17 to 18 February 2019 from 23:00 to 07:00, the chart measured the pH level at 9.6 and the manual checks were 7.7, 7.8, 7.8, and 7.4.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Distant Point Analyzer
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Violation:
The distant point analyzer for the potable water system was out of calibration. When the inspector tested the far point, halogen residual values of 1.46 ppm Cl and 1.58 ppm Cl were measured on the first and second tests respectively. The chart measured a halogen residual values of 2.21 ppm Cl and 2.19 ppm Cl, respectively.
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Recommendation:
Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
13
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Site:
Food Service General-Main Galley
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Violation:
While the inspector was on board, nonfood workers were transiting through the galley as a common corridor. On the first occasion, a senior crewmember entered the galley with the inspector through a door marked 'do not enter' on the way to a lower deck. Additionally, a crewmember wearing soiled coveralls led the inspector through the same pathway on two other occasions.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
15
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Site:
Provisions-Deck 2 Bakery Storage
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Violation:
One metal can of pears in syrup was significantly dented along the seam. It was stored on the shelf. Corrections started immediately.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
15
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Site:
Provisions-Deck 1 Vegetable Freezer # 3
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Violation:
Frozen moisture buildup was present on numerous food items and on the outside packaging on numerous food items stored inside this walk-in freezer. Frozen moisture had built-up directly on five rolls of puff pastry dough stored in compromised plastic packaging. Numerous holes were present throughout the plastic packaging, which allowed moisture to enter and build up on the food items inside. Additionally, frozen moisture was present directly on tortilla shells stored in two different plastic packaged containers secured with a zip tie. The outside of eleven different cardboard boxes containing 64 oz. of frozen beverage mix were covered in a thin coating of frozen accumulation. Additionally, two plastic wrapped containers of puff pastry dough were soiled with a brown residue on the outside of the bag. All of these items were discarded.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
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Item No.:
15
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Site:
Galley-Deck 2 Vegetable Fridge # 23
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Violation:
A mold-like substance, covering over 50% of the surface of a sweet grape tomato, was observed on four different sweet grape tomatoes stored in four different plastic, 10 oz. packages. The outside packaging was identified with a pack date of 27 February 2019. These containers were discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Other-Deck 5 Bridge
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Violation:
When the inspector approached the area at approximately 09:00, one opened cardboard container of UHT milk was stored on top of the cabinet. Staff removed this container before the inspector was able to take the internal temperature. The temperature of the cardboard container felt ambient to touch. Staff stated this container was present since breakfast service began at approximately 08:00. There was no time control plan present for this area, and this container of UHT milk was not labeled with a 4-hour discard label.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
17
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Site:
Other-Deck 5 Bridge
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Violation:
When the inspector approached the area at approximately 09:00, one opened cardboard container of UHT milk was stored on top of the cabinet. There was no time control plan present for this area, and this container of UHT milk was not labeled with a 4-hour discard label. Staff removed this container before the inspector was able to take the internal temperature. The temperature of the cardboard container felt ambient to touch. Staff stated this container was present since breakfast service began at approximately 08:00.
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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.
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Item No.:
17
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Site:
Galley-Time Control Plan
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Violation:
The time control plans posted inside the hot galley, garde manger, and the bar pantries did not describe or show the flow of potentially hazardous foods from when the foods were last in temperature control until placement in time control and discard. These time control plans did not state 'to discard potentially hazardous food items after the four hour period.'
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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): (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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Item No.:
17
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Site:
Galley-Time Control Plan
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Violation:
Combination oven # 2 was physically labeled as a 'time control unit;' however, this unit was not identified as a time control unit on the time control plan. Staff stated this unit was erroneously marked as a time control unit. Corrections started immediately.
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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): (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. Remove the "time control unit" label from the combination oven if this unit is not used for time control.
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Item No.:
17
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Site:
Galley-Time Control Plan
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Violation:
The time control plan, located inside the hot galley, identified potentially hazardous food items were placed into time control at 11:30 for lunch service. The inspector observed numerous food items inside the combination oven, identified as a 'time control unit,' at 11:00 AM. Staff stated these food items were placed into this time control unit at 10:30 AM. Staff stated the time control plan erroneously identified the time when food items were placed on time control. Staff stated due to the short service period on the ship that no items exceeded four hours on time control.
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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.
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Item No.:
17
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Site:
Galley-Time Control Plan
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Violation:
The time control plan for the hot galley identified undercounter refrigeration unit # 19 was a unit on time control; however, no unit located inside the hot galley was physically labeled as 'undercounter refrigeration unit # 19.' Corrections started immediately.
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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): (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.
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Item No.:
18
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Site:
Galley-Deck 2 Pasty Fridge # 6 (Middle Fridge)
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Violation:
Two loaves of raisin bread, wrapped in plastic wrap, were stored directly against ice built-up on the right side of the evaporative condenser unit. These loaves were stored on the top storage shelf behind the front of the evaporative condenser unit. The plastic wrapping surrounding these loaves of bread had holes. Pieces of black and brown debris were present inside one of the torn openings of the bottom loaf of bread. The inspector rubbed an alcohol wipe over the frozen accumulation and the side of the evaporative condenser unit, and the alcohol wipe was soiled with a black and gray residue. This area was cleaned the previous evening.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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Site:
Other-Deck 5 Bridge
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Violation:
One cardboard liter container of UHT milk, one plate of uncovered pastries, and one plate of uncovered grapes were stored on top of a treated wooden cabinet, located on the bridge. The juncture between the bottom of this cabinet and the deck was not coved. A small gap was present between the edge of the cabinet and the edge of the deck material. These food items were removed. Staff stated new deck material was purchased for this area.
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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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Item No.:
19
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Site:
Galley-Deck 2 Pasty Fridge # 6 (Middle Fridge)
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Violation:
Two loaves of raisin bread, wrapped in plastic wrap, were stored directly against ice built-up on the right side of the evaporative condenser unit. These loaves were stored on the top storage shelf behind the front of the evaporative condenser unit. The plastic wrapping surrounding these loaves of bread had holes. Pieces of black and brown debris were present inside one of the torn openings of the bottom loaf of bread. The inspector rubbed an alcohol wipe over the frozen accumulation and the side of the evaporative condenser unit, and the alcohol wipe was soiled with a black and gray residue. This area was cleaned the previous evening.
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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. Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water.
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Item No.:
19
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Site:
Provisions-Deck 1 Vegetable Freezer # 3
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Violation:
Frozen moisture buildup was present on numerous food items and on the outside packaging on numerous food items stored inside this walk-in freezer. Frozen moisture had built-up directly on five rolls of puff pastry dough stored in compromised plastic packaging. Numerous holes were present throughout the plastic packaging, which allowed moisture to enter and build up on the food items inside. Additionally, frozen moisture was present directly on tortilla shells stored in two different plastic packaged containers secured with a zip tie. The outside of eleven different cardboard boxes containing 64 oz. of frozen beverage mix were covered in a thin coating of frozen accumulation. Additionally, two plastic wrapped containers of puff pastry dough were soiled with a brown residue on the outside of the bag. All of these items were discarded.
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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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Item No.:
19
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Site:
Provisions-Deck 1 Fish Freezer # 2
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Violation:
One hotel pan containing cooked crab claws, identified with a seven-day discard label of opening on 26/03/19, was not covered with plastic wrap on the left-hand side of the pan. This partially uncovered hotel pan was stored on the top shelf of this walk-in freezer, directly under a layer of frozen moisture accumulation on the deckhead. Additionally, moisture was observed dripping from the deckhead mounted utility box located directly over this hotel pan. No moisture or frozen accumulation was present on the food items stored inside this hotel pan. A thin layer of frozen condensate accumulated on the outside packaging of four different sealed containers of cold-smoked salmon. Frozen accumulation was also present on two halibut filets, which were stored inside plastic packaging that was open on one side. This plastic packaging was not fully sealed to prevent moisture inside the freezer from accumulating on the food items.
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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. Do not store foods: (7) under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 2
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Violation:
There was no serving utensil present for the metal tray of Bolognese pasta on the buffet line. This area was in service and crew was present. Additionally, the hand-contact portion of the handle for the metal tray of rigatoni pasta was resting inside the container, touching numerous pieces of pasta. These trays of food were on the buffet line out for self-service.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. 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).
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Item No.:
19
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Site:
Galley-Deck 2 Garde Manger
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Violation:
The only ice scoop for the ice machine was stored directly inside the ice bin, covered in a layer of ice. The ice covered the handle. This scoop was removed and the ice inside this machine was emptied.
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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 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Other-Engineering Office
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Violation:
Food items, including but not limited to packaged condiments and coffee, were stored underneath the coffee machine inside a stained wooden cabinet. The inside of this cabinet was soiled with greater than day's accumulation of dust and debris.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 2 Wine Station
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Violation:
The bread slicer had 34 difficult-to-clean cutting blades, which could not be disassembled for cleaning. The space between each cutting blade was less than one inch. Numerous cutting blades were soiled with brown and orange residue. Staff stated this machine was cleaned the previous evening and was not used since.
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Recommendation:
Ensure multiuse food-contact surfaces are: (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
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Item No.:
20
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Site:
Buffet-Deck 2
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Violation:
Staff was unable to provide information regarding if the ten pound rice cooker, located on top of the crew buffet line, was a household unit or was commercial grade. This unit was identified as an 'automatic electric rice cooker,' but did not contain any identification to identify it as commercial grade.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Galley-Deck 2 Hot Galley Hot Grills
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Violation:
A small, difficult-to-clean seam was present surrounding the grease chute, located inside the grease traps for hot grills # 1 and # 2. This small seam was not soiled. Staff stated these hot grills were installed during the October/November 2018 dry-dock. Corrections started immediately.
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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-Deck 2 Hot Galley Soup Kettle
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Violation:
The bottoms of five out of six legs, located on the preparation table in front of the deep fat fryer, were covered with a difficult-to-clean black paint. When the inspector touched this paint, numerous pieces started flaking off.
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Recommendation:
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. 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.
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Item No.:
21
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Site:
Galley-Deck 2 Tournant Fridge # 22
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Violation:
A distance of approximately 5.5 inches was measured between the top of the Tournant refrigeration # 22 and the deckhead. The top of the Tournant refrigerator had numerous difficult-to-clean surfaces including a coil wrapped in foil, electrical conduits, wires, and crevices. The coil wrapped in aluminum foil was soiled with a brown residue. The inspector rubbed an alcohol wipe over numerous surfaces, and the wipe became soiled brown residue.
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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. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Galley-Deck 2 Pasty Fridge # 6 (Middle Fridge)
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Violation:
The drain pipe for the evaporative condenser unit was wrapped in foil, which created a difficult-to-clean surface. The surface of the foil was visibly soiled with brown debris and dust. The inspector rubbed an alcohol wipe over this surface, and the alcohol wipe became soiled with a yellow residue. This area was cleaned the previous evening.
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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-Deck 2 Dishwashing Station
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Violation:
The back side of the rack-type dishwashing machine was with a corrosion-like material. This accumulation was present on the machine surface and on top of the pipes. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This accumulation was greater than a day's worth.
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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.
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Item No.:
22
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Site:
Other-Deck 2 Dumbwaiter
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Violation:
When the inspector opened the dumbwaiter at approximately 01:00 PM, the entire inside of the dumbwaiter was filled with soiled items from the breakfast service that ended at 9:00 AM. The contents inside this dumbwaiter included, but were not limited to the following soiled items: 1. one large soiled soup pot; 2. four cooking pans; 3. approximately ten large hotel pans; 4. approximately twelve medium sized hotel pans; 5. one white serving bowl with pieces of encrusted food items inside; 6. approximately eight small metal hotel pans; 7. one metal container of cooking spray; 8. one medium sized metal pan with straining holes; and 9. approximately four large metal baking sheets. Staff said due to the ongoing inspection and turnaround day that these items were stored in this location instead of the soiled dishwashing area. Corrections started immediately.
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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.:
22
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Site:
Galley-Deck 2 Dishwashing Station
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Violation:
The front-loading glasswashing machine was identified as 'out-of-order.' Staff stated this machine was out-of-order for approximately one week.
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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.
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Item No.:
22
|
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Site:
Galley-Deck 2 Dishwashing Station
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Violation:
A steady leak of water was observed from the bottom of the wash compartment for the rack-type dishwashing machine. Water was observed pooled on the deck below this leak.
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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.
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Item No.:
22
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Site:
Galley-Deck 2 Dishwashing Station
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Violation:
The final rinse spray nozzles for the rack-type dishwashing machine were not producing an effective fan-like pattern. The five final rinse spray nozzles, located on the top of the machine, were delivering water in a single column like stream. Additionally, two of the auxiliary rinse spray nozzles, located on the bottom of the machine, were blocked and were unable to produce a stream of water. The final rinse temperature measured at both the manifold and plate surface was sufficient.
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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.
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Item No.:
26
|
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Site:
Galley-Deck 2 Wine Station
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|
Violation:
The bread slicer had 34 difficult-to-clean cutting blades, which could not be disassembled for cleaning. The space between each cutting blade was less than one inch. Numerous cutting blades were soiled with brown and orange residue. Staff stated this machine was cleaned the previous evening and was not used since.
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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.:
26
|
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Site:
Galley-Deck 2 Garde Manger
|
|
Violation:
A buildup of black, sticky residue was present on the water splash zone inside the ice machine. This buildup was observed on the edge between the machine housing and the opening to the ice bin below. Corrections started immediately.
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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.
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Item No.:
27
|
|
Site:
Galley-Deck 2 Hot Galley Soup Kettle
|
|
Violation:
The bottoms of five out of six legs, located on the preparation table in front of the deep fat fryer, were covered with a difficult-to-clean black paint. When the inspector touched this paint, numerous pieces started flaking off.
|
|
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.:
27
|
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Site:
Galley-Deck 2 Tournant Fridge # 22
|
|
Violation:
The difficult-to-clean surfaces between the top of Tournant refrigerator # 22 and the bulkhead were visibly soiled to sight and touch. The top of this refrigerator had numerous difficult-to-clean surfaces including a coil wrapped in foil, electrical conduits, wires, and crevices. The accumulation inside this area was greater than a day's worth. The inspector rubbed an alcohol wipe over numerous surfaces in this area, and the wipe became soiled with a brown residue.
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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.:
27
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Site:
Other-Engineering Office
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Violation:
The inside of the cabinet, storing food items included condiments and coffee, was soiled with greater than day's accumulation of dust and debris. This cabinet was located underneath the coffee machine.
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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.:
27
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Site:
Preparation Room-Deck 1 Thawing Room
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Violation:
Water was dripping from the fixture onto the top shelf of the left-hand shelving unit, located directly underneath. Water was pooled on the top of this shelf.
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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.:
27
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Site:
Galley-Deck 2 Pasty Fridge # 6 (Middle Fridge)
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Violation:
The surface the drain pipe for the evaporative condenser unit, which was wrapped in foil, was visibly soiled with brown debris and dust. The inspector rubbed an alcohol wipe over this surface, and the alcohol wipe became soiled with a yellow residue. This area was cleaned the previous evening.
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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.:
27
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Site:
Dining Room-Deck 2 Officer's Mess
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Violation:
A locked, brown wooden box was observed inside the seating area of the officer's mess. The bottom of the brown, wooden container was soiled with dust and debris. The following items were observed inside: 1. four unwrapped short drinking glasses; 2. approximately 22 wrapped tall drinking glasses; 3. approximately 50 wrapped short drinking glasses; and 4. one container of paper towels. The plastic wrapping on the glasses was open on one end and did not fully seal the glass.
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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.:
27
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Site:
Galley-Deck 2 Dishwashing Station
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Violation:
The back side of the rack-type dishwashing machine was visibly soiled with dust, debris, and corrosion-like material. This accumulation was present on the machine surface and on top of the pipes. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This accumulation was greater than a day's worth.
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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.:
28
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Site:
Dining Room-Deck 2 Officer's Mess
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Violation:
A locked, brown wooden box was observed inside the seating area of the officer's mess. The following items were observed inside: 1. four unwrapped short drinking glasses; 2. approximately 22 wrapped tall drinking glasses; 3. approximately 50 wrapped short drinking glasses; and 4. one container of paper towels. The plastic wrapping on the glasses was open on one end and did not fully seal the glass. The bottom of the brown, wooden container was soiled with dust and debris. This wooden box was stored directly on the deck.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Other-Deck 2 Pastry Locker (Right Side)
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Violation:
Staff was utilizing this pastry locker for uncovered food equipment and food item storage. Numerous food items including three plastic containers of cookies, glass bottles of alcohol, cooking ingredients, and spices were stored inside this space. Additionally, newly purchased pieces of food service equipment were stored inside this space. Food equipment stored inside this space included but were not limited to: 1. one uncovered large cooking pot; 2. four metal pans loosely covered in plastic; and 3. two serving pitchers loosely covered in plastic. These items were stored on pallets which were only elevated 4 inches above the deck. The deck/bulkhead juncture inside this locker was not coved. Approximately twenty live weevils were observed crawling on the deck inside this area.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches). Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
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Item No.:
28
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Site:
Other-Deck 3 Storage Next to Outdoor Seating Area
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Violation:
Staff was utilizing this locker for food equipment and food item storage; however, the bulkheads of this locker were constructed out of a soft material and the bulkhead/deck juncture was not coved. Newly purchased pieces of food service equipment were stored inside this space. Food equipment items stored inside this space included, but were not limited to: 1. approximately fourteen uncovered white serving bowls; 2. one large metal pot; 3. one large metal serving bowl; and 4. numerous uncovered glasses stored in cardboard boxes that were not sealed. This area was not constructed to food storage standards and the entrance door opened directly to the open deck.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches). Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
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Item No.:
29
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Site:
Galley-Deck 2 Wine Station
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Violation:
The handwashing sink, located near the entrance to the galley, did not achieve a temperature of greater than or equal to 100.0°F through the mixing valve. The inspector ran the water for over three minutes, and recorded a maximum temperature of 81.7°F with a tip-sensitive maximum/minimum recording thermometer. The temperature remained under 100.0°F for the entire three minutes. The user was unable to adjust the temperature. This area was not in service.
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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).
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Item No.:
33
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Site:
Galley-Deck 2 Fruit Fridge # 7
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Violation:
The deck underneath the evaporative condenser unit was soiled with a yellow liquid. Staff stated this area was cleaned the previous night. This area was not in service. Corrections started immediately.
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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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Item No.:
33
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Site:
Galley-Deck 2 Pasty Fridge # 6 (Middle Fridge)
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Violation:
A significant amount of ice built on the right side of the evaporative condenser unit. Two loaves of raisin bread, wrapped in plastic wrap, were stored directly against this ice buildup. The inspector rubbed an alcohol wipe over the frozen accumulation and the side of the evaporative condenser unit, and the alcohol wipe was soiled with a black and gray residue. This area was cleaned the previous evening.
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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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Item No.:
33
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Site:
Galley-Deck 2 Dairy Fridge # 5
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Violation:
The deck, located in both back corners of this walk-in refrigeration unit, was soiled with greater than a day's accumulation of dust and debris. The storage racks located above this deck were completely stacked with cardboard boxes containing 1 liter containers of UHT milk. Corrections started immediately.
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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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Item No.:
33
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Site:
Other-Deck 2 Pastry Locker (Right Side)
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Violation:
Staff was utilizing this pastry locker for uncovered food equipment and food item storage. The deck inside this pantry was soiled with greater than day's accumulation of dust and debris. Additionally, the deck/bulkhead juncture inside this locker was not coved. Numerous food items including three plastic containers of cookies, glass bottles of alcohol, cooking ingredients, and spices were stored inside this space. These items were stored on pallets which were only elevated 4 inches above the deck. Approximately twenty live weevils were observed crawling on the deck inside this 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. 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).
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Item No.:
33
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Site:
Other-Deck 3 Storage Next to Outdoor Seating Area
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Violation:
Staff was utilizing this locker for food equipment and food item storage; however, the bulkheads of this locker were constructed out of a soft material and the bulkhead/deck juncture was not coved. Newly purchased pieces of food service equipment were stored inside this space. This area was not constructed to food storage standards and the entrance door opened directly to the open deck.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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).
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Item No.:
33
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Site:
Other-Deck 5 Bridge
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Violation:
One cardboard liter container of UHT milk, one plate of uncovered pastries, and one plate of uncovered grapes were stored on top of a treated wooden cabinet, located on the bridge. The juncture between the bottom of this cabinet and the deck was not coved. A small gap was present between the edge of the cabinet and the edge of the deck material. These food items were removed. Staff stated new deck material was purchased for this area.
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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). 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.:
33
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Site:
Provisions-Deck 1 Vegetable Freezer # 3
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|
Violation:
Frozen moisture buildup was present throughout the inside the vegetable walk-in freezer. The deckhead inside this freezer was covered in approximately 1/4 inch of frozen accumulation. Frozen accumulation, approximately 3 inches thick, built-up on the top right side of the evaporative condenser unit. Additionally, a thin coating of frozen accumulation was present on all the storage shelves, and containers of numerous food items.
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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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Item No.:
33
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Site:
Preparation Room-Deck 1 Thawing Room
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|
Violation:
The light fixture, located near the entrance door, was filled with water inside the fixture. Water was dripping from the fixture onto the top shelf of the left-hand shelving unit, located directly underneath. Water was pooled on the top of this shelf.
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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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Item No.:
33
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Site:
Galley-Deck 2 Hot Galley
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Violation:
The deck/bulkhead juncture, located below undercounter refrigeration unit # 21 and the soup kettle, was excessively soiled with standing water and a black, mold-like substance. Staff stated this area was recently cleaned. Corrections started immediately.
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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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Item No.:
33
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Site:
Provisions-Deck 1 Fish Freezer # 2
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|
Violation:
Significant frozen condensation accumulated throughout the walk-in freezer. Frozen accumulation approximately 1/2 inch thick built-up on the deckhead. Additionally, a thin layer of frozen condensate accumulated on the outside packaging of four different sealed containers of cold-smoked salmon. Frozen accumulation was also present on two halibut filets, which were stored inside plastic packaging that was open on one side.
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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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Item No.:
35
|
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Site:
Galley-Deck 2 Dishwashing Station
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|
Violation:
Water was observed pooled on the deck below a steady leak from the bottom of the wash compartment for the rack-type dishwashing machine.
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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.:
36
|
|
Site:
Buffet-Deck 2
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|
Violation:
The light intensity on the buffet line, located around the electronic rice cooker, was insufficient. The inspector measured the light intensity at approximately 34 lux.
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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.
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Item No.:
36
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Site:
Provisions-Deck 2 Bakery Storage
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|
Violation:
The light intensity, located near the entrance door, was insufficient. The inspector measured the light intensity in this area at approximately 51 lux.
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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.:
36
|
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Site:
Preparation Room-Deck 1 Thawing Room
|
|
Violation:
The light intensity to the right side of the evaporative condenser unit was insufficient. The inspector measured a light intensity of approximately 43.5 lux.
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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.:
36
|
|
Site:
Galley-Deck 2 Dairy Fridge # 5
|
|
Violation:
The light intensity in front of the evaporative condenser unit, located inside the dairy walk-in refrigeration unit, was insufficient. The inspector measured a maximum light intensity of approximately 61 lux.
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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.:
39
|
|
Site:
Other-Deck 2 Pastry Locker (Right Side)
|
|
Violation:
Approximately 20 live weevil-like insects were observed crawling on the deck, located inside this pastry locker. Numerous food items including three plastic containers of cookies, glass bottles of alcohol, cooking ingredients, and spices were stored inside this space. Additionally, newly purchased pieces of food service equipment were stored inside this space. These items were stored on pallets which were only elevated 4-inches above the deck. The deck/bulkhead juncture inside this locker was not coved.
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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.:
39
|
|
Site:
Provisions-Deck 2 Bakery Storage
|
|
Violation:
Approximately fifteen ants were crawling in a trail along the bulkhead, directly behind 3 kg metal cans of fruit in syrup. Additionally, one fly was observed flying above these cans, located in the corner of this storage room.
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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.:
39
|
|
Site:
Galley-Deck 2 Meat Preparation
|
|
Violation:
Six ants were observed crawling on the deck underneath the meat slicer and undercounter refrigeration unit # 9. This area was not in service and was recently cleaned.
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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.:
39
|
|
Site:
Galley-Deck 2 Pastry
|
|
Violation:
Two live ants were crawling on the deck underneath ice cream freezer # 13. Additionally, two live ants were observed crawling on the deck behind movable bins of all purpose flour and sugar. One ant was observed crawling on the marble preparation counter. This area was not in service and was recently cleaned.
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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.:
39
|
|
Site:
Buffet-Deck 2
|
|
Violation:
Two live ants were crawling on the deck in front of undercounter refrigeration unit # 1. This area was in service and crew was present.
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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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