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Item No.:
16
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Site:
Galley-Palo
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Violation:
The mise-en-place counter cold basin, with lid, was not labeled time control and was labeled as such on the time control plan.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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.:
16
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Site:
Pantry-Concierge Lounge
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Violation:
The soup kettle with lid, used for time control operations, was not listed on time control plan or labeled as time control unit. The inspector was told this was kept in the pantry and a 4-hour discard label was placed on it while it was in use. Later the inspector was told this unit was used only for temperature 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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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.:
16
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Site:
Other-Cove Cafe
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Violation:
A container of soy milk, stored in the time control counter cold basin, had a 4-hr discard time of 1030, and was not discarded when the inspector came back to area at 1039.
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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 5°C (41°F) or less or 57°C (135°F) 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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Cabanas Port Line Pasta Station
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Violation:
The port buffet line time control operation was from 1100-1500, A container of cooked pasta on the back preparation counter discard stated 1130-1530. This was the operational times for time control on starboard side lines, and meant for the starboard side.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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.:
19
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Site:
Provisions-Cold Store Room - Deck A
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Violation:
A box of packaged, raw chicken was leaking onto other boxes of chicken beneath. The packaging appeared to be leaking inside of the box. Staff corrected this immediately.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
26
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Site:
Buffet-Port Ice Cream Counter
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Violation:
Two previously cleaned red bowls stored on the front counter were soiled with black debris. The area was preparing to open for service.
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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.:
28
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Site:
Galley-Dishwash Clean Area
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Violation:
A couple of bowls were stored wet in a stack on a table on the clean end, and not allowed to properly air dry.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Pantry-Deck 6 and Deck 7
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Violation:
During the inspection the water in the handwash sink in both pantries measured 122 °F..
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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.:
32
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Site:
Galley-
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Violation:
Two containers of discarded foods were uncovered. Staff were not actively discarding anything at the time. The galley was in service during this time.
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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.:
33
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Site:
Other-Sweet on You
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Violation:
Soft sealant was used at the deck/cabinet juncture, and was recessed in some areas at the self-dispensing candy area making the area difficult to clean.
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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).
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Item No.:
40
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Site:
Galley-Flos
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Violation:
The door from the outside galley to inside pantry was pinned open and was open for service. The door was closed immediately. The inspector returned to the area later in the inspection and the door was pinned open again.
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Recommendation:
Protect entry points where pests may enter the food areas.
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