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Item No.:
12
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Site:
Bar-Sunset Bar
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Violation:
A food employee was observed washing their hands without soap for less than 20 seconds.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water, paying particular attention to the areas underneath the fingernails and between the fingers.
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Item No.:
15
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Site:
Provisions-Dry Storeroom
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Violation:
One can of kidney beans was found dented on a shelf in the dry storeroom. The can was immediately removed.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 3 Luminae
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Violation:
Breaded mashed potato balls were stored in the reach-in refrigerator with a 7-day discard label that started on 18 November. However, the potatoes were cooked, mashed, and cooled on 17 November.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
16
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Site:
Bar-Cafe al Bacio
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Violation:
An open container of almond milk and open container of soy milk had internal temperatures between 44F and 45F in the undercounter refrigerator in the front bar. These were not on time control and were discarded.
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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.:
16
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Site:
Galley-Oceanview Cafe Pastry Pantry
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Violation:
The trolley #1 did not have a time control label on the unit.
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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:
Galley-Oceanview Cafe Port Cooking Station Show Galley
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Violation:
A container of raw meat had a 4-hour discard label, but was stored in a temperature control refrigerator R-14-26.
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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.:
16
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Site:
Buffet-Oceanview Cafe Pasta Station Show Galley
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Violation:
The undercounter warmers below the pasta sauce counter warmers were not labeled as time control units.
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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:
Galley-Fruit/Veg Port Pantry
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Violation:
Three containers of cut lettuce on a transportation trolley had temperatures between 53F and 70F. Staff did not know if these containers were on time control but no 4-hour discard labels were on the containers.
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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.:
16
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Site:
Galley-Hot Section
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Violation:
A combination oven, labeled and used for temperature control operations, had a 4-hour discard label on the outside of the unit. The grill next to time control plan was also being used for time control as it had foods with 4-hour discard labels. These time control units were not listed 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.:
17
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Site:
Galley-Tuscan Grill
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Violation:
A cooling log listed cut romaine lettuce on 16 November with a starting temperature of 62F at 12:05 and ending cooling time at 13:01 without a final temperature recorded.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Ocean View Cafe
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Violation:
A crew member was observed transporting a large tray of uncovered croissants that were not protected through the passenger crowds.
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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.:
19
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Site:
Buffet-Oceanview Cafe Vegetable Station
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Violation:
The handles of two tongs for the vegetables were lying in food containers.
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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.
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Item No.:
19
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Site:
Pantry-Deck 10 Housekeeping Pantry
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Violation:
Prior to opening the ice machines for inspection, two crew members washed their hands then blew into their gloves before donning them.
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Recommendation:
Ensure: (1) Single-use gloves are used for only one task such as working with ready-to-eat or with raw animal food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
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Item No.:
19
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Site:
Provisions-Deck 1 Provision Area
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Violation:
One pallet of beer was stored directly under the insect control light on the bulkhead.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The plastic stick used to push the beef through the meat grinder was heavily scratched and scored, making it difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (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. 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.
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Item No.:
21
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Site:
Bar-Mingles
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Violation:
The two countertop refrigerators on the back bar counter were difficult move and did not have a 100 mm clearance from the countertop.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Provisions-Deck 1 Provision Area
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Violation:
A total of 4 wooden pallets were being used in the provision area. Staff stated the wooden pallets were from the last time the ship provisioned, which was 15 days prior to the inspection. This provisioning was especially large since the crossing voyage was to last 15 days.
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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. 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-Blu
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Violation:
The juice machine cord was lying on the counter, making cleaning difficult.
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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.:
22
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Site:
Galley-Deck 3 Starboard Warewash
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Violation:
Several stainless steel plate covers were observed exiting the flight-type dishwash machine leaning on one another, which prevented all the surfaces of the plate covers from being sanitized.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 3 Starboard Warewash
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Violation:
The soap dispenser was for the flight-type dishwash machine was empty during operation.
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Recommendation:
When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
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Item No.:
25
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Site:
Preparation Room-Poultry
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Violation:
A wet sanitizing wiping cloth was stored on top of an inverted sanitizing bucket inside the cleaning materials locker. The wiping cloth was immediately removed.
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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 4 Warewash
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Violation:
At least 6 previously cleaned crme Brule dishes stored on the clean storage rack were soiled with food debris.
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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:
Housekeeping-Deck 10 Pantry
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Violation:
The interior side of the deflector shield inside the ice machine was soiled with black and brown debris in multiple areas. The deflector shield was immediately cleaned.
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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.:
26
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Site:
Galley-Blu
|
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Violation:
Old black soil was noted on the seam of the splash surface on the underside of the juice machine.
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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-Blu
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Violation:
Old food debris was noted inside the dispensing spout of the previously cleaned small soup kettle.
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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:
Buffet-Oceanview Cafe Ice Cream
|
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Violation:
One bowl behind the counter had some green residue.
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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.:
26
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Site:
Buffet-Port Beverage Station Oceanview
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Violation:
One previously cleaned coffee mug out for service on the beverage counter was soiled with debris.
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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:
Bar-Pool
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Violation:
The middle beer tap was soiled with brown debris.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
|
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Site:
Galley-Blu
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Violation:
Old food debris was noted on the exterior of the dispensing spot of the previously cleaned small soup kettle.
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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-Murano Linen Locker
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Violation:
The cabinets storing the plate chargers were soiled with dust.
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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 4 Waiter Service Line
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Violation:
Water was accumulated around the inside perimeter of the doors for the five port side undercounter plate warming cabinets. When these warming cabinet doors were opened, water would drip down the inside of the doors and pool on the bottom of the cabinet. All of the warming cabinets had clean plates and plate covers stored in them, but only one stack of plate covers was impacted by dripping water. Staff stated the water was due to condensation building up in the warming cabinets, but the water was only around the perimeter of the doors so the inspector thought the water was excess cleaning water.
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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 4 Waiter Service Line
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Violation:
Water dripped onto one stack of stainless steel plate covers stored in the far right hot warming cabinet. The plate covers were removed and taken to be rewashed.
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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.
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Item No.:
28
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Site:
Buffet-Oceanview Cafe Port Pastry Line
|
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Violation:
At least 8 bowls out for self-service were stored wet.
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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.:
28
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Site:
Galley-Mast Grill
|
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Violation:
The paper towel dispenser for the handwashing station was stored directly over the preparation sink.
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Recommendation:
Do not locate the paper towel dispenser over a preparation area.
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Item No.:
30
|
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Site:
Bar-Mast Grill
|
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Violation:
No bin was available for the handwashing station in the outside bar area at the handwash station. The area was in operation.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Bar-Pool
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Violation:
The handwash soap was diluted with water at the outside handwash station. When the soap was applied to the inspector's hands it was running between her fingers. This area is in operation.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
|
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Site:
Buffet-Oceanview Cafe Port Show Galley
|
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Violation:
Paper towels were not at the handwashing station adjacent to the flattop grill. The area was in operation.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
32
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Site:
Galley-Warewash
|
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Violation:
A banana peel was in the handwash station waste receptacle, which was not covered.
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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.:
37
|
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Site:
Galley-Deck 3 Hot Line
|
|
Violation:
Prior to lunch service beginning, the port side bains marie were left uncovered and the water inside was boiling, which created condensation accumulating on the bulkhead and underside of the overshelf.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
|
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Site:
Buffet-Crew Mess Chemical Locker
|
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Violation:
Two mops were stored in mop buckets that had residual water puddles.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
|
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Site:
Galley-Deck 4 Bakery
|
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Violation:
One live fruit fly was in the neutral cabinet to the right of the proofing cabinet.
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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.:
40
|
|
Site:
Integrated Pest Management-Active Monitoring Record Review
|
|
Violation:
There were no active monitoring results recorded for the spa area in October and November. Additionally, the log for November had September dates recorded for two of the three completed weeks.
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Recommendation:
Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity.
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