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Item No.:
16
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Site:
Galley-Deck 3 Hot Galley
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Violation:
During breakfast service, three closed containers of frozen eggs were inside a tray on the food preparation counter. The tray was labeled with a time control discard time but not the individual containers.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control, ensure the food 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.
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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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Violation:
A bulk container of what appeared to be flour was not labeled. Staff said it was flour and labeled the container.
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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.:
19
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Site:
Provisions-Deck 2 Fish Thawing Walk-in Refrigerator
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Violation:
Condensate was dripping from the deckhead onto the lid of a plastic container with dover sole fish fillets. The fish inside the container was not impacted. Corrections started 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; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Provisions-Deck 1 Dry Store
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Violation:
The deckhead had condensate that was dripping next to and splashing onto raspberry preserve jars. One of the cases had wet jars and the carton was dripping wet. Correction started immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Deck 4 Pastry
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Violation:
Undercounter refrigerator unit R0426 A/B was in disrepair.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 4 Bakery
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Violation:
The new bread slicer had 12 slotted fasteners in the food zone. The machine was in use. This was corrected.
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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.
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Item No.:
21
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Site:
Galley-Deck 4 Bakery
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Violation:
The technical space of the upright refrigerator R0430 had condensate collected on the pipe insulation. The condensate was also pooled in the technical space.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Other-Deck 3 - Mooring Deck Storage Locker 03713
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Violation:
The shelving storing the single-use paper towels had difficult to clean features and was heavily corroded in many areas.
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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-Deck 3 Hot Galley
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Violation:
The undercounter technical space of refrigerator R0321 was exposed. The cover to keep the difficult to clean pipe insulation from splash was missing. This was corrected during the inspection.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Galley-Deck 5 Tuscan Pasta Area
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Violation:
The previously cleaned and sanitized deli slicer had food debris on the blade. The inspector used an alcohol swab on the blade and it came back soiled. The crew started to reclean and sanitize the deli slicer immediately.
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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:
Galley-Deck 3 Hot Section
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Violation:
A crew member placed a single-use paper towel box found laying on the mooring deck onto the food preparation counter. The member was refilling the paper towel dispenser of the adjacent handwash station. Corrections started immediately.
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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:
Other-Deck 3 - Mooring Deck Storage Locker 03713
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Violation:
Six boxes of single-use paper towels were stored in this locker. This locker was not constructed for easy cleaning and proper storage.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 4 Potwash
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Violation:
On the clean storage racks, serving spoons were wet nested together and not allowed to air dry. Corrections started immediately.
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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-Deck 3 Mooring Area
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Violation:
Two boxes of single-use paper towels were on the deck next to a paint bucket in this nonfood area. Corrections started immediately.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 3 Potwash
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Violation:
A deck scrubbing machine was stored next to and in front of the clean storage racks. Clean items were stored on the racks. The machine was removed.
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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.
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Item No.:
28
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Site:
Other-Deck 6 Forward Beverage Locker ST61001
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Violation:
A boxed coffee machine and a bag of bottle dispensing nozzles were stored directly on the deck. Corrections started immediately.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Galley-Deck 2
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Violation:
The deckhead light cover and gasket of the walk-in refrigerator had condensate inside. There was also debris around the sprinkler head and between deckhead panels adjacent to the light fixture.
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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:
Provisions-Deck 1 Dry Store
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Violation:
The deck under the pallets had accumulated more than a day's worth of debris.
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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:
Provisions-Deck 1 Dry Store
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Violation:
The deckhead had condensate that was leaking next to and splashing onto raspberry preserve jars. One of the cases had wet jars and the carton was dripping wet. Correction started immediately.
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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 3 Potwash
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Violation:
The deckhead above the in-use, hood-type potwash machine had collected condensate. The ventilation above was working. It was unclear if the condensate was caused by not enough ventilation or an excess of steam out of the machine door.
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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:
Other-Deck 3 - Mooring Deck Storage Locker 03713
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Violation:
Six boxes of single-use paper towels were stored in this locker. This locker was not constructed for easy cleaning and proper storage. The deck/bulkhead junctures had difficult to clean holes, the deckhead and bulkheads had difficult to clean insulation and pipes. Some features on the deckhead were heavily soiled with dust.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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:
Provisions-Deck 2 Fish Thawing Walk-in Refrigerator
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Violation:
Condensate was dripping from the deckhead onto the lid of a plastic container with dover sole fish fillets. The fish inside the container was not impacted. Additionally, condensate was collected inside the gasket and cover of a deckhead light fixture. Corrections started immediately.
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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.:
36
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Site:
Other-Deck 6 Forward Beverage Locker ST61001
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Violation:
The light intensity at the port/center corner of the bar storage room was below 110 lux.
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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.
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Item No.:
38
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Site:
Galley-Deck 3 Potwash
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Violation:
A deck scrubbing machine was stored next to and in front of the clean storage racks. Clean items were stored on the racks. The machine was removed.
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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:
Galley-Deck 3 Port Scullery
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Violation:
A broom, a squeegee, and a dustpan were stored against the cleaning locker. The area was previously cleaned and not in operation.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Deck 14 Oceanview Cafe
|
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Violation:
Two small flies were in the buffet area.
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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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