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Item No.:
28
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Site:
Dining Room-Deck 3 - Moonlight Sonata
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Violation:
At the waiter station area where the time control plan was posted for the milk and coffee station, some of the upper cabinet shelves were soiled with debris. Clean glassware was stored upright in these cabinets.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Dining Room-Deck 3 - Moonlight Sonata
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Violation:
Immediately inside the port side entrance door, the wooden wine display cart had missing silicone on the first shelf at the far right side panel. Debris was built up in the seam.
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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.:
27
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Site:
Dining Room-Deck 3 - Moonlight Sonata
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Violation:
Immediately inside the port side entrance door, the wooden wine display cart had missing silicone on the first shelf at the far right side panel. Debris was built up in the seam. Also, debris was along the back side of all shelves.
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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 3 - Moonlight Sonata
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Violation:
At the waiter station area where the time control plan was posted for the milk and coffee station, some of the upper cabinet shelves were soiled with debris. Clean glassware was stored upright in these cabinets.
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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.:
19
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Site:
Dining Room-Deck 3 - Moonlight Sonata
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Violation:
At the waiter station area where the time control plan was posted for the milk and coffee station, one large container of white powder and one large container of peppercorn stored on the counter were not labeled with their contents.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
22
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
The bucket of sanitizing solution had an oily layer on top.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
27
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
In the corridor leading to the mooring deck entrance, seven upright portable trolleys were stored in this area. Many of these trolleys had clean plates stored on top of a tray on the bottom of the cabinet. Food debris was along the bottom side edges inside each of the trolleys.
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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:
Galley-Deck 3 - Hot Galley
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Violation:
In the corridor leading to the mooring deck entrance, seven upright portable trolleys were stored in this area. Trolleys DK-HK6 and DK-3H2 had at least 100 clean metal plate covers total that were stored tightly stacked and wet. These plate covers were not allowed to air dry.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
16
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Site:
Galley-Deck 4 - Cold Galley
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Violation:
Inside the walk-in refrigerator, a large plastic container was full of shredded lettuce with the center area measuring 45-46F. The lettuce was immediately removed from the refrigerator to be taken to the blast chiller.
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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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
21
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The spray hose for the counter-mounted combination oven was resting on the counter when hung properly, making cleaning difficult.
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Recommendation:
Elevate the spray hose above the counter.
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Item No.:
22
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Site:
Galley-Deck 4 - Potwash
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Violation:
The potwash machine was out of order starting the morning of the inspection. Staff stated the conveyer had jammed. The three-compartment sink was in proper working order.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
32
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Site:
Galley-Deck 4 - Pastry
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Violation:
Beside walk-in freezer 4701, plastic wrap with a white cream was in the uncovered handwash station waste receptacle. Also, a fly was on the nearby bulkhead.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
39
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Site:
Galley-Deck 4 - Pastry
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Violation:
A fly was on the bulkhead beside the handwash station near walk-in freezer 4701.
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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.:
38
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Site:
Provisions-Dry Stores
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Violation:
A helmet was stored on top of bags of sugar.
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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.:
29
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Site:
Bar-Deck 14 - Oceanview Bar
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Violation:
The outside bar handwash station water temperature reached a maximum of 85F after 3 minutes of continuous running.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
29
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Site:
Buffet-Deck 14 - Oceanview Buffet Line #1 Port Side
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Violation:
The handwash station water temperature reached a maximum of 88F after 3 minutes of continuous running.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For hand wash sinks with electronic sensors, and other types of hand wash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
27
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Site:
Galley-Deck 14 - Oceanview Starboard Side
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Violation:
The pipes behind the combination oven were coated was grease. It appeared the grease was coming from the flat grill next to the oven.
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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.:
16
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Site:
Galley-Deck 14 - Cold Room #14
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Violation:
In a large plastic container, three packages of thick bacon were stored at 42- 44F.
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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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
24
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Site:
Bar-Mast Bar
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Violation:
The bucket of sanitizing solution had a chlorine concentration less than 50 ppm. The solution was replaced during the inspection.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
33
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Site:
Bar-Mast Bar
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Violation:
The deckhead above the bar had chipped paint. No paint chips were on the actual food contact surfaces.
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Recommendation:
Ensure decks, bulkheads, and deck heads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
During the 8-22 January voyage, a food worker had an onset of acute gastroenteritis (AGE) symptoms at 04:17 on 9 January, but did not report these symptoms until 09:10. During the 22 January - 5 February voyage, another food worker had an onset of AGE symptoms at 10:00 on 31 January, but did not report these symptoms to medical until 17:00. These crew members did not work while symptomatic and received written disciplinary warnings for late reporting. On the 5 February voyage, a food worked had an onset of AGE symptoms at 23:15 on 16 February, but did not report their symptoms until 16:00 on 17 February. This crew member was working while symptomatic. Disciplinary action was planned when this food worker was released from medical isolation.
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Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
06
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Site:
Medical-Potable Water - Microbiological Sampling
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Violation:
The reagent for the potable water microbiological sampling expired on 3 February. These reagents were being used for water samples on the day of the inspection.
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Recommendation:
Ensure test kits are operated and maintained in accordance with the manufacturers' specifications.
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