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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Main Pool Safety Sign
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Violation:
The posted bather load of '62 persons' on the aft-facing side of the safety sign was incorrect. Crew identified the correct bather load as '50 persons' and initiated corrective action.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
13
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Site:
Buffet-Deck 9- Windjammer
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Violation:
Throughout the Windjammer, many potentially hazardous food (PHF) items on time control were not labeled with the required set up and discard times. According to the posted time control plan, the Windjammer was open from 1100-1530. The following PHF items were observed without time control labels:
- Portside cold line undercounter refrigerator: one pan of sliced deli meat and one pan of sliced cheese
- Portside hot service counter: one pan of hot dogs
- Portside hot line undercounter warmer: two pans of macaroni and cheese, two pans of bread pudding, and one pan of hot dogs
- Starboard Soup Station: one chicken noodle soup and one container of creamy potato and leek soup
All PHF items were labeled with set up and discard times.
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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.
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Item No.:
13
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Site:
Preparation Room-Deck 1- Fish Box
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Violation:
The 'seared basa' stored in a rolling cart in the walk-in cooler was not labeled properly. Cooling logs provided by the crew indicated the basa was seared and not fully cooked. The trays of basa were not properly labeled as not fully cooked.
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Recommendation:
For non-continuous cooking of raw animal foods, store these foods separately from ready-to-eat foods. Mark or otherwise identify these foods as not fully cooked. Fully cook these foods prior to offering themf or sale or service.
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Item No.:
16
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Site:
Preparation Room-Deck 1- Fish Box
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Violation:
The 'seared basa' stored in a rolling cart in the walk-in cooler was not labeled properly. Cooling logs provided by the crew indicated the basa was seared and not fully cooked. The trays of basa were not properly labeled as not fully cooked.
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Recommendation:
For non-continuous cooking of raw animal foods, store these foods separately from ready-to-eat foods. Mark or otherwise identify these foods as not fully cooked. Fully cook these foods prior to offering them for sale or service.
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Item No.:
16
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Site:
Buffet-Deck 9- Windjammer
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Violation:
Throughout the Windjammer, many potentially hazardous food (PHF) items on time control were not labeled with the required set up and discard times. According to the posted time control plan, the Windjammer was open from 1100-1530. The following PHF items were observed without time control labels:
- Portside cold line undercounter refrigerator: one pan of sliced deli meat and one pan of sliced cheese
- Portside hot service counter: one pan of hot dogs
- Portside hot line undercounter warmer: two pans of macaroni and cheese, two pans of bread pudding, and one pan of hot dogs
- Starboard Soup Station: one chicken noodle soup and one container of creamy potato and leek soup
All PHF items were labeled with set up and discard times.
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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 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.:
19
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Site:
Bar-Deck 9- Pool Bar
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Violation:
Two bottles of liquor were stored in the speed rack directly below the handwashing sink. When reaching for the papertowels, water could drip onto the bottles.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Buffet-Deck 2- Cold Line
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Violation:
The food-contact surface of a pair of red tongs was rough and difficult to clean. The tongs were discarded.
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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.:
20
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Site:
Preparation Room-Deck 1- Potato Peeler
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Violation:
The cover of the in-use potato peeler was cracked, making it difficult to clean. The cover was replaced.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Galley-Deck 5- Buffet Pantry Undercounter Refrigerators
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Violation:
The gaskets on undercounter refrigerators 4811.056.052, 4811.056.060, and 4811.056.033 were stained with black and pink debris. The debris did not wipe off with an alcohol swab, and staff stated replacement gaskets were already onboard.
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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.:
21
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Site:
Buffet-Deck 9- Windjammer Portside Bread Station
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Violation:
The gasket on undercounter refrigerator 4811.092.015 was stained with black and pink debris. The debris did not wipe off with an alcohol swab, and staff stated replacement gaskets were already onboard.
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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.:
22
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Site:
Buffet-Deck 9- Windjammer Potwash
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Violation:
The digital wash and rinse temperature gauges were unreadable. A crew member said there was a loose wire, and the display was fixed.
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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.:
26
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Site:
Buffet-Deck 2- Cold Line
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Violation:
Dried food debris was on the food-contact surface of a previously cleaned pair of red tongs.
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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.:
29
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Site:
Preparation Room-Deck 1- Fish Box
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Violation:
There was no handwashing sink located in the fish box, where crew confirmed food preparation occurs. A handwash sink was located right outside the door to the fish box, but crew must touch the door handle to open the door to access the handwashing sink.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
33
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Site:
Bar-Deck 6- R Bar
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Violation:
Dust collected on the gold decorations on the back bulkhead behind the bar.
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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:
Food Service General-Deck Grouting
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Violation:
The deck grouting was recessed and in disrepair in the following areas:
- Deck 4 Main Galley: Soup Station
- Deck 2 Crew Galley: Hot Galley
- Deck 9 Windjammer Galley: Hot Galley
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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.:
34
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Site:
Galley-Deck 4- Soup Station
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Violation:
The bain marie's faucet continuously dripped. The faucet was fixed before the end of the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Galley-Deck 5- Buffet Pantry
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Violation:
One fruit fly was near undercounter refrigerator 4811.056.052.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 2- Crew Potwash
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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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Item No.:
39
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Site:
Pantry-Deck 9- Pool Bar
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Violation:
One house fly was near the entrance.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 9- Windjammer Portside Bread Station
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Violation:
One house fly was in the 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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