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Item No.:
33
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|
Site:
Buffet-Deck 7- La Terraza
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|
Violation:
Two gaps were in the coving under the juice station, making the area difficult to clean. A work order was submitted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
16
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|
Site:
Buffet-Deck 7- La Terraza
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|
Violation:
The Tuscan Eggs Benedict did not have a consumer advisory. A consumer advisory sign was posted near the eggs benedict, but it was not clear the sign referenced the egg dish.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
26
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Site:
Galley-Deck 7- La Dame
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|
Violation:
Debris was in the ice machine's recirculation water. The ice machine 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.:
19
|
|
Site:
Galley-Deck 7- La Dame
|
|
Violation:
Debris was in the ice machine's recirculation water. The ice machine was immediately cleaned.
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|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination that may result from a physical, chemical, biological origin.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 6- Portside Dishwash
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|
Violation:
The curtains on the soiled entrance to the machine were curled and in disrepair. A work order was placed for new curtains.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
33
|
|
Site:
Galley-Deck 6- Portside Coffee Station
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|
Violation:
The deck was soiled with greater than one day's worth of debris under the water dispenser.
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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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 6- Hot Line
|
|
Violation:
At 0955, one bag of hash browns and one bag of french fries were in the time control drawer next to the grill. According to the time control plan, all food items on time control should have been discarded at 0930. The hash browns and french fries were discarded.
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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 is discarded within 4 hours of placement on time control.
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Item No.:
39
|
|
Site:
Galley-Deck 6- Hot Galley
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|
Violation:
One house fly was in this 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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|
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Item No.:
21
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|
Site:
Galley-Deck 6- Hot Galley
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|
Violation:
Water dripped continuously from the bottom of the soup kettle.
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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.:
33
|
|
Site:
Galley-Deck 6- Hot Galley
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|
Violation:
Water pooled on the deck directly below the continuously dripping soup kettle.
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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
|
|
Site:
Galley-Deck 6- Hot Galley
|
|
Violation:
Black debris was on the bulkhead under the soup kettle.
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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.:
39
|
|
Site:
Galley-Deck 6- Cleaning Locker
|
|
Violation:
One fruit fly was in this area.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Deck 6- Pastry
|
|
Violation:
A screw nut was missing on the right arm of the two-armed mixer.
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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.:
20
|
|
Site:
Galley-Deck 6- Pastry
|
|
Violation:
Two slotted fasteners were on the metal shoot used to add ingredients to the two-armed mixer.
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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.:
39
|
|
Site:
Galley-Deck 6- Pastry
|
|
Violation:
One fruit fly was near the ice cream machine.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 6- Cold Galley
|
|
Violation:
At1030, five trays holding approximately 10 sandwiches each were on the counter labeled time control. The sandwiches did not have a set up or discard time label. According to the time control plan, time control did not start until 1200 for that area. Crew stated the sandwiches would be sent to a different area and placed on time control at 1100. The sandwiches measured 48F by the inspector's thermometer and had been prepared 20 minutes prior to the inspection team entering the area. The sandwiches were moved to the refrigerator.
|
|
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 to 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). (4) 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. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 6- Cold Galley
|
|
Violation:
The plastic lid was broken on the ice crusher, making it difficult to clean.
|
|
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.:
20
|
|
Site:
Galley-Deck 6- Cold Galley
|
|
Violation:
Two slotted fasteners were on the inside of the ice crusher.
|
|
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.:
33
|
|
Site:
Galley-Deck 3- Tilting Kettles and Blast Chiller
|
|
Violation:
The bulkhead under the tilting kettles and the deck under the blast chiller were soiled with greater than one day's worth of dust and debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3- Hot Galley
|
|
Violation:
The deck grouting was recessed and in disrepair. This was noted on the previous inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3- Hot Galley
|
|
Violation:
A house fly was in this area.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3- Pulper
|
|
Violation:
The deck under the pulper was soiled with greater than one day's worth of debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 3- Starboard Crew Mess
|
|
Violation:
Dust accumulated on the countertop and coffee machines cords. This was cleaned immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 3- Starboard Crew Mess
|
|
Violation:
The coving separated from the deck under the dessert and bread station, making the area difficult to clean. The area was soiled with a large accumulation of dust and debris.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-Deck 3- Clean and Soiled Storage
|
|
Violation:
There was less than six inches between the clean storage and soiled storage and no physical barrier separating the two.
|
|
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
|
|
Site:
Preparation Room-Deck 3- Clean Storage
|
|
Violation:
Approximately 10 large, clear storage bins were stacked wet in a manner that did not allow them to dry.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 8- Pool Grill
|
|
Violation:
The deck grouting was recessed and in disrepair. This was noted on the previous inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 8- Pool Grill
|
|
Violation:
Grease and other debris soiled the underside of the portable flat top grill.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 8- Pool Bar
|
|
Violation:
The deck grouting was recessed and in disrepair. This was noted on the previous inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
17
|
|
Site:
Bar-Deck 5- Atrium Bar
|
|
Violation:
The milk for the coffee machine was labeled with a 1035 set up and 1435 discard time. According to the time control plan, 'early riser' service period was from 0630-1015 and 'light snacks' service period was from 1045 to 1430.
|
|
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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
16
|
|
Site:
Bar-Deck 5- Atrium Bar
|
|
Violation:
The milk for the coffee machine was labeled with a 1035 set up and 1435 discard time. According to the time control plan, 'early riser' service period was from 0630-1015 and 'light snacks' service period was from 1045 to 1430.
|
|
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 to 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). (4) 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. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 5- Atrium Bar
|
|
Violation:
The cords for many pieces of equipment rested on the counter top in this area. The cords were lifted to allow for proper cleaning.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-Time Control
|
|
Violation:
At1030, five trays holding approximately 10 sandwiches each were on the counter labeled time control. The sandwiches did not have a set up or discard time label. According to the time control plan, time control did not start until 1200 for that area. Crew stated the sandwiches would be sent to a different area and placed on time control at 1100. The sandwiches measured 48F by the inspector's thermometer and had been prepared 20 minutes prior to the inspection team entering the area. The sandwiches were moved to the refrigerator.
At 0955, one bag of hashbrowns and one bag of french fries were in the time control drawer next to the grill. According to the time control plan, all food items on time control should have been discarded at 0930. The hashbrowns and french fries were discarded.
The milk for the coffee machine was labeled with a 1035 set up and 1435 discard time. According to the time control plan, 'early riser' service period was from 0630-1015 and 'light snacks' service period was from 1045 to 1430.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6- Cold Galley
|
|
Violation:
Water dripped continuously from the hatch in the deckhead onto the soiled storage counter.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
01
|
|
Site:
Medical-24-Hour Acute Gastroenteritis (AGE) Report
|
|
Violation:
The passenger count listed on the 24-hour AGE report submitted on 13 December 2024 did not accurately reflect the total number of passengers at the beginning of the voyage. Crew identified the passenger count on the submitted document as 627, while the passenger count at the beginning of the voyage was 338. Medical identified the error occurred by adding the passenger count with the crew count.
|
|
Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distant Point Analyzer Chart Records
|
|
Violation:
The 15 November 2024 far point analyzer-chart record had a 2.5 hour overlap in recording from 0800 until 1030. There were no notations on this chart to identify why this overlap in recording occurred.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distant Point Analyzer Chart Records
|
|
Violation:
The 22 November 2024 far point analyzer-chart record had a five hour period where the measured chlorine residual level exceeded 5.0 mg/L (PPM). Though the ship was undergoing dry dock, there were no indications on this chart to identify why chlorine residual value exceeded the upper limit of the range for five hours.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 1 - Potable Water Bunkering Injection Area, Starboard
|
|
Violation:
The potable water bunkering line was striped green/blue/green. Crew initiated corrective action.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Pantry-7 - Butler Pantry A.O. 7.216
|
|
Violation:
The atmospheric vents on backflow prevention device for the spray hose were blocked with a green accumulation.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 8 - Main Swimming Pool
|
|
Violation:
Two screws were missing on the portside drain cover - the forward middle screw and the starboard middle screw. The drain cover was intact.
|
|
Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water System Disinfection Record
|
|
Violation:
Crew identified the emergency procedure of 200 mg/L (PPM) for 1 hour was used to disinfect 18 distribution components; however, the records identified the start and stop times for this procedure were four hours in length.
|
|
Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 6- Cold Galley
|
|
Violation:
At1030, five trays holding approximately 10 sandwiches each were on the counter labeled time control. The sandwiches did not have a set up or discard time label. According to the time control plan, time control did not start until 1200 for that area. Crew stated the sandwiches would be sent to a different area and placed on time control at 1100. The sandwiches measured 48F by the inspector's thermometer and had been prepared 20 minutes prior to the inspection team entering the area. The sandwiches were moved to the refrigerator.
|
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (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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