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Item No.:
13
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Site:
Galley-Deck 3 - Potwash
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Violation:
Free chlorine concentration in the sanitizing compartment of the three-compartment sink measured approximately 10 ppm when measured by both the inspector and crew using different test strips. Pots and pans were actively being sanitized at the time of the observation. According to the crew member working at the station, they last measured the solution at 1100 that day; the observation occurred at 1430. The inspector instructed staff to re-sanitize pots and pans that were not sent thorough the potwash machine.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
16
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Site:
Buffet-Deck 11 - Windjammer - Port Bulk Milk Refrigerator
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Violation:
Five, 5-gallon bags of unopened bulk milk on temperature control were measured above 41F. Multiple measurements of the milk were taken by the crew and the inspector's instant thermometers with measurements ranging from 44-47F. The bags of milk were discarded by staff.
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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:
Buffet-Deck 11 - Swirls
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Violation:
The temperature of both the vanilla and chocolate ice cream mix inside the refrigerated hopper wells of the right ice cream machine were measured above 41F with both the crew member's and inspector's thermometer. The temperatures of the chocolate mix ranged between 44-47F and the vanilla mix ranged between 43-45F. The ice cream mix was determined to be a potential hazardous food product once opened from its original packaging. The unit was operating on temperature control. The product was 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-Deck 5 - Buffet Preparation
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Violation:
The seven day discard label for a container of egg salad retained the date of the final prepared product and not the date the eggs were cooked and cooled. Cooling logs indicated fresh eggs were cooked and cooled on 30 April and the egg salad was prepared and cooled on 1 May. The discard date on the product was calculated from 1 May. This was corrected.
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Recommendation:
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.:
19
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Site:
Buffet-Deck 5 - Sugar Beach
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Violation:
The right counter recessed ice cream dipper well did not have protection from possible contamination from passengers who could stand less than one meter away.
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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). During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous).
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Item No.:
20
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Site:
Bar-Deck 11 - Windjammer Bar
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Violation:
The red removable plastic cap for the soda gun was cracked.
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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.
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Item No.:
21
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Site:
Preparation Room-Deck 1 - Potato Peeler
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Violation:
The exterior perimeters of the exit chute housing of both potato peeling machines were in poor repair with loose and peeling silicone.
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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.:
21
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Site:
Buffet-Deck 5 - Promenade Cafe
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Violation:
The metal legs of the hot water dispenser had difficult to clean surfaces.
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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.:
21
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
Buffet countertops had difficult to clean surfaces throughout several locations. Open seams were present where the countertop sections joined together. Also, seams were between countertop and equipment junctions such as hot and cold wells which made 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.:
21
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Site:
Galley-Deck 11 - Windjammer - Dishwash
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Violation:
A large red plastic container used for soaking soiled dishware had a puncture in the side allowing soiled water to leak out onto the deck.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 11 - Windjammer - Dishwash
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Violation:
When examined, one of the final sanitizing rinse spray nozzles of the flight-type dishwash machine was blocked and did not emit water. This was corrected.
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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 11 - Windjammer - Dishwash
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Violation:
A broken wine glass and plastic cup were inside the wash tank of the in-use rack conveyor dishwash machine.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. Ensure the wash tanks are free of unnecessary debris.
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Item No.:
24
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Site:
Galley-Deck 11 - Windjammer - Potwash
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Violation:
The in-use chemical sanitizing compartment of the three-compartment sink measured 72F.
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Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
24
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Site:
Galley-Deck 3 - Potwash
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Violation:
Free chlorine concentration in the sanitizing compartment of the three-compartment sink measured approximately 10 ppm when measured by both the inspector and crew using different test strips. Pots and pans were actively being sanitized at the time of the observation. According to the crew member working at the station, they last measured the solution at 1100 that day; the observation occurred at 1430. The inspector instructed staff to re-sanitize pots and pans that were not sent thorough the potwash machine.
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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.:
26
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Site:
Galley-Deck 3 - Beverage Station - Ice Machine
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Violation:
The handle of the right ice scoop inside the ice bin of the left ice machine had dried food soil on the handle where it attaches to the scoop. Additionally, the left ice scoop hook inside this same ice bin had dried food soil. The soil was wiped away when a crew member wiped it with an alcohol pad.
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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 4 - Bakery
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Violation:
Dried dough residue was on the mixing head of the previously cleaned and sanitized left dough mixer. Staff stated the mixer was not in use.
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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 2 - Potwash
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Violation:
Dried food residue of more than a day's accumulation coated the blade and gears of a large can opener at the soiled staging area.
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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 2 - Potwash
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Violation:
Dried food residue of more than a day's accumulation coated the blade and gears of a large can opener at the soiled staging 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.:
29
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Site:
Galley-Deck 3 - Dishwash
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Violation:
A bucket was stored in the basin of the handwashing sink at the soiled side handwash station.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 11 - Windjammer - Dishwash
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Violation:
The handwash station at the soiled end of the in-use flight-type dishwash machine did not have a waste receptacle. This was corrected.
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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.:
31
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Site:
Buffet-Deck 11 - Windjammer Starboard Aft
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Violation:
A container of chemical disinfectant wipes for manually disinfecting electronic notification pagers was stored on the top of the overshelf above food items out for service below. It was discussed to add a small stand in front of the buffet line to store these wipes.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
Deck grouting and metal profiling on bulkheads and deck coving junctions were in poor repair throughout much of the worker side of the buffet stations.
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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 11 - Windjammer - Dishwash
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Violation:
A large red plastic container used for soaking soiled dishware had a puncture in the side allowing soiled water to leak out onto 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 11 - Windjammer
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Violation:
Deck tiles and deck grout were in poor repair near the tilting pans.
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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 4 - Crew Entrance near FD 4.8.07
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Violation:
The wheels of a large trolley cart were propped up and in contact with the bulkhead in this dry store locker near the entrance to the galley. No food was impacted. The cart was relocated.
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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 - Soup Station
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Violation:
Deck tile grout and deck tiling was in poor repair in a few areas at this location.
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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 4 - Bakery
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Violation:
Deck grout throughout this area was recessed or missing in many different areas.
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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 4 - Bakery Freezer
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Violation:
Ice accumulated on the deck underneath the unit's evaporator.
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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 - Pastry
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Violation:
Deck tile grout was missing or recessed in several locations throughout the pastry area.
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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.:
39
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Site:
Galley-Deck 4 - Crew Entrance
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Violation:
Two flies were observed in the corridor outside the entrance to the galley from the dining room.
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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. 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:
Buffet-Deck 11 - Windjammer - Starboard Coffee Station D
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Violation:
Two tiny crawling insects were moving around the deck near the glass bulkhead.
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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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