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Item No.:
08
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Site:
Potable Water-Potable to Technical Connection
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Violation:
The vent for the reduced pressure assembly backflow prevention device at this location was constantly dripping into the catch drain indicating a potential malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
08
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Site:
Preparation Room-Deck A Lido
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Violation:
The backflow preventer of the undercounter dishwasher was continuously dripping from the atmospheric vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 2 Aft Beverage Station
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Violation:
The vents of the juice machine backflow preventer was excessively soiled. Crew reported a work order was already in for the issue.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-Asian Station
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Violation:
Four glasses of milk were poured from the temperature control milk dispenser and measured 46-48F. Crew measured the milk and measured similar measurements. The internal ambient temperature thermometer for the unit measured in range; however, the outside measured 60F. Ice was noted inside the cooler.
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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 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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
18
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Site:
Galley-Deck 2 Refrigerator 24
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Violation:
A plastic bin of poultry was stored directly on top of a plastic bin containing pork loin. Both bins were covered with plastic lids. The supervisor immediately noted the issue, moved the poultry, and counseled staff.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Petty Officer Mess
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Violation:
The sneeze guard over the passion fruit mousse and the rolls was not enclosed on the back. Crew were able to walk around the backside of the table; therefore the sneeze guard was not effective. The food was immediately moved.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Dirty Officer Mess
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Violation:
The sneeze shield did not effectively protect the tray of bread. The bread was on the counter next to the handwash station. The tongs were angled out towards the handwash station where users could access the bread. However, there was no sneeze shield protecting the bread from the side.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
21
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Site:
Buffet-Milk Dispenser
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Violation:
The external ambient thermometer measured greater than 50F, and the internal ambient temperature thermometer measured 30F. The milk was on temperature control and measured less than 41F.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The ambient temperature thermometer gauge on the door to the walk-in refrigerator was broken. Internal thermometers measured the ambient temperature within range.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Galley-Asian Station
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Violation:
Four glasses of milk were poured from the temperature control milk dispenser and measured 46-48F Crew measured the milk and measured similar measurements. The internal ambient temperature thermometer for the unit measured in range; however, the outside measured 60F. Ice was noted inside the cooler.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Scullery
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Violation:
Part of the curtain on the soiled end of the rack type glasswash machine had come off the rod. In addition, the curtains were in curved from the heat. Crew fixed the curtain and requested a new one.
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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.:
22
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Site:
Galley-Scullery
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Violation:
The flight-type dishwasher was leaking, which caused standing water on the deck.
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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.:
22
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Site:
Galley-Pinnacle Grill Galley
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Violation:
Debris was noted in the sanitizing bucket, and the sanitizing cloth was not completely submerged. The sanitizing solution was discarded.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Preparation Room-Deck A Lido
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Violation:
The undercounter dishwasher was out of service since 14 October due to a loose door which needed a spare part. Crew sent soiled items to the main galley for cleaning. In addition, one wash nozzle was soiled with debris. Crew reported the engineers had been working on the machine recently.
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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.:
22
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Site:
Galley-
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Violation:
The sanitizing bucket was soiled with debris. The sanitizing solution was removed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Preparation Room-Deck B
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Violation:
The undercounter dishwasher was out of service since 1 October due to a boiler tank 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; (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.:
22
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Site:
Preparation Room-Deck A
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Violation:
One wash nozzle of the hood type pot wash was soiled with debris.
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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 of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
The rack-type glasswash was out of service since the day of the inspection due to a low wash temperature.
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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.:
22
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Site:
Galley-Deck 2 Hot Line
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Violation:
The rinse solution in the bucket was soiled with debris.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 2 Portside Dishwash
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Violation:
The rack conveyor glasswash was out of service since the morning of the inspection because it was not meeting proper temperature. The machine was fixed during the inspection and the proper temperature was reached.
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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.:
22
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Site:
Galley-Deck 2 Portside Dishwash
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Violation:
The flight-type conveyor dishwasher was leaking, which caused standing water on the deck.
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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.:
25
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Site:
Galley-Pinnacle Grill Galley
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Violation:
Debris was noted in the sanitizing bucket, and the sanitizing cloth was not completely submerged. The sanitizing solution was discarded.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 2 Portside Unit HC2.2
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Violation:
There were 11 stacks of racks of previously cleaned dishes next to plate warmer unit HC2.2. Multiple fruit bowls in different stacks and different racks were excessively soiled with debris. At least 7 were noted by the inspector. All racks were sent to the dishwasher for cleaning.
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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:
Preparation Room-Deck A
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Violation:
The in-use main mixer was soiled with greater than a day's accumulation of debris above the bowl on the food-contact surface. Some debris was discolored and different from the flour that was in the mixing bowl. Crew reported that the area was in a 24 hour, constant operation. Crew stopped the machine and began to clean.
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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 3 Tilting Kettles
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Violation:
Two previously cleaned colanders which were set up for use were soiled with black and blue debris on the food contact surface that could be removed with an alcohol pad. Crew sent the items to be cleaned.
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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-Crew Water Fountains
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Violation:
Both water fountains in the Asian Station and Italian station were soiled on the food contact surface with a pink colored debris. The pink debris was noted where the water flowed out of the fountain. Both stations were taken out of service to be cleaned.
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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.:
27
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Site:
Buffet-Pizza Station
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Violation:
The counter under the pizza station was excessively soiled with debris, which was an accumulation of more than the lunch service period. The crew noted that some debris was from muffins from a breakfast service.
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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-Scullery
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Violation:
The rack type glasswash was soiled with a large piece of meat debris on the clean end of the machine. In addition, a crawling pest was noted on the clean end of the machine. As the inspector approached the area, a rack with mugs came out of the machine, and a large tea bag was noted on the rack.
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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-Scullery
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Violation:
Two soiled saucers were noted in the clean area.
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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.:
33
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Site:
Galley-Deck 3 Potwash
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Violation:
The potwash filter was leaking, which was causing standing water on the deck. Technical staff was called to correct the issue.
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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-Scullery
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Violation:
The flight-type dishwasher was leaking, which caused standing water on the deck.
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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:
Bar-
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Violation:
The deckhead hatch in front of unit CBA 1A was dripping into a bucket. Crew reported the issue was reported to technical staff.
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Recommendation:
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:
Galley-Deck 2 Portside Dishwash
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Violation:
The flight-type conveyor dishwasher was leaking, which caused standing water on the deck.
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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 Elevator 5
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Violation:
Excessive brown liquid accumulated on the 3 deckhead hatches outside elevator 5 and refrigerator 24. Dripping was noted. Technical crew noted the liquid was due to missing bolts in the exhaust system above.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 3 Sous Chef Office
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Violation:
The deck under and behind the computer was soiled with greater than a day's accumulation of debris. The set-up and multiple cords made this area difficult to clean. Flies were noted in 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.
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Item No.:
33
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Site:
Galley-
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Violation:
The combination oven was leaking under the machine which caused water to pool on the deck.
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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.:
34
|
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Site:
Galley-Deck 3 Potwash
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Violation:
The potwash filter was leaking, which was causing standing water on the deck. Technical staff was called to correct the issue.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
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Site:
Provisions-Deck B Meat Room 6
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Violation:
The light was missing over the pallet of pork loin and lighting was insufficient in this room.
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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.:
37
|
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Site:
Galley-Deck 3 Dishwash
|
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Violation:
Condensation was noted above the flight type dishwasher. No dripping was noted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
|
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Site:
Buffet-Beverage Stations
|
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Violation:
Buckets labeled with Virox were stored in the undercounter technical space under both beverage stations. The areas were not labeled for cleaning material.
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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.:
38
|
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Site:
Bar-Explorations Cafe
|
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Violation:
Two CPR resuscitation masks and an extremely soiled paper towel were in a large plastic bag and stored between the serving counter and the cappuccino machine while the area was open for service.
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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.:
39
|
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Site:
Integrated Pest Management-Seaview Bar
|
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Violation:
One fruit fly was observed on the deckhead above this bar while open for embarkation.
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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
|
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Site:
Integrated Pest Management-Seaview Bar Pantry
|
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Violation:
One housefly was observed adjacent to the handwash station behind bottles of liquor in the bulkhead while the bar was open.
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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
|
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Site:
Integrated Pest Management-Explorations Cafe
|
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Violation:
Two fruit flies were observed on the deckhead above the serving bar while this area was open
|
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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
|
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Site:
Food Service General-Pests
|
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Violation:
Six live flies were observed in the following food and beverage areas: 1) one small fly outside Store L.2.1.02 in the dining room on the second deck; 2) 2 small flies noted in the deck 3 main galley sous chef office; 3) one small fly near the waste bins across from the flat grill on the deck 3 main galley; 4) one small fly on the ice machine at the starboard dessert ice station of the lido galley; and 5) one small fly in the Lido Pizza galley. In addition, one crawling pest was noted on the clean end of the lido rack-type glasswash.
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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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