|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 9 Italian Station
|
|
Violation:
The vents on the backflow prevention device for the combination oven were blocked by debris. Crew immediately began corrective action.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 9 Starboard Asian Station
|
|
Violation:
The backflow prevention device for the automatic hood washing system was dripping and spraying water. The hood cleaning system was not in active use. Crew reported a work order had already been placed. It was discussed that if replaced, the new backflow prevention device should be sanitized for 4 hours with a 50 ppm chlorine solution.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
16
|
|
Site:
Other-Engine Control Room Coffee Station
|
|
Violation:
An open container of milk was found in the undercounter refrigerator. The milk did not have a seven day discard label. Staff stated open containers of milk are normally placed on the counter with a time control label. The milk was discarded.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 2 Dining Room Wine Pantry
|
|
Violation:
There were two very small brown pieces of debris on pieces of ice inside the ice bin. The bin was taken out of service for cleaning.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 2 Beverage Station
|
|
Violation:
There was one very small piece of gray debris on a piece of ice inside the left ice bin. The bin was taken out of service for cleaning.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 2 Beverage Station
|
|
Violation:
There were two slotted fasteners on the cuber adjuster for the left evaporator. This was corrected.
|
|
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:
Galley-Deck 9 New York Pizza
|
|
Violation:
The upright refrigerator was mounted to the deck on raised legs, but the bottom of the refrigerator was only approximately 3.5 inches off the deck. This created a difficult-to-clean area. The unit had recently been permanently mounted to the deck because of a violation on a previous report regarding heavily corroded casters. The deck was maintained clean.
|
|
Recommendation:
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. Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 9 Homestead
|
|
Violation:
The paint on one soup kettle at the starboard Homestead show galley was peeling and cracking, which made the surface difficult to clean. Two kettles at the portside line were noted in the same condition. Crew were cleaning the area and no food was in the kettles at the time of inspection.
|
|
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 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. 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.:
22
|
|
Site:
Galley-Deck 9 Starboard Asian Station
|
|
Violation:
Four wash nozzles in the undercounter dishwash machine were blocked with debris. Additionally, there was excessive food debris including spinach leaves in the bottom of the machine. This was noted at the end of the lunch service period when crew were cleaning the area. The machine was not in use, but had been used during the lunch service. Crew immediately began cleaning the machine.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 Dishwash
|
|
Violation:
The flight-type conveyor dishwash machine was out of service since the morning of the inspection because of an issue with the steam regulator. Crew were able to use the adjacent rack-type dishwash unit.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Tamarind
|
|
Violation:
At least six final rinse nozzles were blocked with debris in the hood-type dishwash machine. Crew were setting the machine up for service at the time of inspection.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Dishwash
|
|
Violation:
Both the flight-type and rack-type conveyor dishwash machines were dripping water. Water accumulated on the deck below the machines. Similar issues were noted on the previous inspection report from August 2018.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
The front-loading potwash machine went out of service on the day of the inspection due to low final rinse and wash temperature. Crew were using the 3-compartment sink to clean and sanitize pots.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 9 Starboard Asian Station
|
|
Violation:
There was excessive food debris including spinach leaves in the bottom of the undercounter dishwash machine. This was noted at the end of the lunch service period when crew were cleaning the area. The machine was cleaned.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
26
|
|
Site:
Housekeeping-Deck 1 Pantry P1.2.01
|
|
Violation:
The ice machine deflector panel was slightly soiled with black debris in four places.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room Coffee Station
|
|
Violation:
The bottom of the pull-out drawer was soiled with greater than one day's accumulation of debris including dust, loose sugar, and coffee grinds.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
There was no sign stating 'Wash Hands Often' or similar wording at the handwash sink next to the flat grill. This was corrected.
|
|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
|
|
|
Item No.:
33
|
|
Site:
Other-Spa Relaxation Room
|
|
Violation:
There was no coving along the deck/cabinet juncture at the self-service water station.
|
|
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:
Other-Spa Relaxation Room
|
|
Violation:
The deck between the bulkhead and portable soiled item counter was soiled with greater than one 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.:
35
|
|
Site:
Galley-Deck 2 Dishwash
|
|
Violation:
Water accumulated on the deck below the two conveyor dishwash machines. The machines were dripping water onto the deck. Similar issues were noted on the previous inspection report from August 2018.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Freezing Room 6 (Meat Freezer)
|
|
Violation:
The light intensity measured approximately 40-65 lux in the center of the walk-in freezer. Products lined the bulkheads and were not stored in the center of the room. Crew reported the lights had been on for a few hours.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck A
|
|
Violation:
There was one small fly. The area was in service. Crew immediately contacted pest management personnel.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 9 AC Station 9.6
|
|
Violation:
The condensate collection pan was soiled with black/brown debris.
|
|
Recommendation:
Keep air handling units clean.
|
|