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Item No.:
*
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Site:
Recreational Water Facilities-GENERAL
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Violation:
THE OVERALL KNOWLEDGE AND RECORD KEEPING FOR THE SWIMMING POOLS AND WHIRLPOOL SPAS WAS EXCELLENT. THE CREW MEMBER RESPONSIBLE FOR MONITORING THESE POOLS HAD AN EXCELLENT UNDERSTANDING OF POOL CHEMISTRY AND THE OPERATION OF THE POOLS.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE PIPING FOR THE POTABLE WATER, TECHNICAL WATER AND BOILER FEED WATER FROM THE EVAPORATORS WERE ALL STRIPED THE SAME COLOR OF BLUE AT THE NEW MANIFOLD THAT WAS INSTALLED. THE BLUE TAPES DID HAVE LETTERING IDENTIFYING THE DIFFERENT TYPES OF WATER.
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Recommendation:
Ensure that potable water piping and fittings are stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings. Recommend striping the technical water and the boiler feed water piping in accordance with ISO 14726.
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Item No.:
10
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Site:
Recreational Water Facilities-GENERAL
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Violation:
THE SHEPHERD HOOKS WERE AVAILABLE BUT THEY WERE NOT MOUNTED. THE ONE FOR THE HYDRO POOL HAD BEEN MOVED TO A BACK AREA WHEN THE AREA WAS CLEANED.
THE VESSEL IS WAITING FOR MOUNTING EQUIPMENT TO PROPERLY MOUNT THE HOOKS.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
12
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Site:
Galley-DECK 2 MAIN GALLEY - VEGETABLE AND SAUCIER SECITONS
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Violation:
A TILT PAN FILLED WITH COOKED CHILI HAD A TASTING SPOON ON A SMALL PLATE SETTING ON THE SIDE STAND ADJACENT. THE SPOON HAD BEEN USED ONCE ALREADY AND REMAINED IN THIS POSITION FOR OVER 20 MINUTES WHILE THE AREA WAS INSPECTED. A STAFF MEMBER WAS OBSERVED USING A TASTING SPOON IN THE SAUCIER AS HE SEASONED GRAVY AND CREAM SAUCES AND THE TASTING SPOON WAS INITIALLY SET ON A PLATE IN FRONT. LATER THERE WERE ADDITIONAL SPOONS PROVIDED FOR TASTING AND THE USED SPOONS WERE SET ON A DISCARD PLATE WHICH REMAINED ON THE COUNTER.
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Recommendation:
Ensure that food employees do not use a utensil more than once to taste food that is to be served. Recommend using disposable tasting spoons and discarding them after one use.
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Item No.:
12
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Site:
Galley-DECK 2 MAIN GALLEY - VEGETABLE AND SAUCIER SECITONS
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Violation:
TWO FOOD EMPLOYEES WERE OBSERVED WIPING PERSPIRATION FROM THEIR FACES AND NOT WASHING THEIR HANDS IMMEDIATELY FOLLOWING. ANOTHER FOOD EMPLOYEE WIPED HIS NOSE WITHOUT HANDWASHING FOLLOWING, BUT IMMEDIATELY LEFT THE SAUCIER SECTION OF THE GALLEY.
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Recommendation:
Ensure that food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; and (7) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Galley-GENERAL
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Violation:
MILK IN SEVERAL OF THE WMF COFFEE MACHINE REFRIGERATORS WAS FOUND WITH PRODUCT TEMPERATURES BETWEEN 48-53F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) or above, or (2) At 5C (41F) or less.
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Item No.:
18
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Site:
Provisions-WALK-IN THAWING ROOM #10
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Violation:
THREE COVERED BINS OF RAW HAMBURGER PATTIES WERE STORED DIRECTLY ABOVE RAW CUT BEEF CHUNKS AND WHOLE BEEF ROASTS ON LOWER SHELVES IN THE WALK-IN REFRIGERATOR #10. STAFF IMMEDIATELY RE-ARRANGED THE CONTAINERS IN STORAGE.
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Recommendation:
Ensure that food is protected from cross-contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry, (this includes ground meats from the same whole muscle meats), during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-CREW MESS
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Violation:
A CREW MEMBER WAS OBSERVED FILLING A DRINKING WATER BOTTLE AT THE COUNTER BEVERAGE DISPENSER. THE DRINKING NECK OF THE BOTTLE WAS IN CONTACT WITH THE DISPENSER HEAD. STAFF IMMEDIATELY RESPONDED TO CLEAN AND SANITIZE THE DISPENSING HEAD BEFORE OTHER USERS SERVED THEMSELVES.
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Recommendation:
Ensure that procedures for second portions and refills are as follows: (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer, to provide second portions or refills. (2) Except as specified below, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment.
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Item No.:
19
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Site:
Galley-DECK 2 MAIN GALLEY - PASTRY
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Violation:
A SINGLE TROLLEY FILLED WITH SHEET PANS OF UNCOVERED CHOCOLATE TULIP SHELLS WAS SETTING ALONG THE OUTSIDE OF THE PASTRY ALONG A GALLEY INTERIOR CORRIDOR. THREE OTHER TROLLEYS OF BAKED COOKIES WERE ALL INDIVIDUALLY WRAPPED AND COVERED BESIDE THE CHOCOLATE SHELLS. STAFF STATED THE SHELLS WERE TO REMAIN THERE UNTIL FILLED AND FINISHED SOMETIME IN THE NEXT HOUR. ADDITIONALLY, ACCORDING TO STAFF, THE TROLLEY WAS TRANSPORTED FROM A PROVISIONS COLD ROOM IN THE SAME UNPROTECTED CONDITION AS FOUND IN THE GALLEY .
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Recommendation:
Ensure that food is protected from contamination by storing the food: 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 2 GALLEY - PASTRY
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Violation:
THE SIDE REFRIGERATOR ON THE WMF COFFEE MACHINE HAD MILK INSIDE WITH A PRODUCT TEMPERATURE OF 53 F.
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Recommendation:
Ensure that refrigerators are able to maintain food at temperatures of 41F or below.
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Item No.:
20
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Site:
Galley-DECK 2 MAIN GALLEY - ROOM SERVICE PANTRY
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Violation:
THE INTERIOR PANELS OF THE COUNTER MODEL FLASH-BAKE OVEN HAD SLOT HEAD SCREW FASTENERS, WHICH MAKE CLEANING DIFFICULT.
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Recommendation:
Replace the slotted fasteners with low profile, non-slotted fasteners that are easy to clean.
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Item No.:
20
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Site:
Galley-DECK 2 MAIN GALLEY - BEVERAGE STATION
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Violation:
TWO FULL TWO QUART PITCHERS OF MILK WERE STORED INSIDE THE BULK MILK DISPENSING REFRIGERATOR WITH A PRODUCT TEMPERATURE OF 48 F. THE MILK IN THE WMF COFFEE MACHINE SIDE MOUNTED REFRIGERATOR HAD A PRODUCT TEMPERATURE OF 51 F.
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Recommendation:
Ensure that refrigerators are able to maintain food at temperatures of 41F or below.
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Item No.:
20
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Site:
Galley-DECK 3 MAIN GALLEY - BEVERAGE COUNTER
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Violation:
THE SIDE MOUNTED REFRIGERATORS ON THE TWO WMF COFFEE MACHINES CONTAINED PANS OF MILK WITH A PRODUCT TEMPERATURE OF 43 F
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Recommendation:
Ensure that refrigerators are able to maintain food at temperatures of 41F or below.
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Item No.:
21
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Site:
Food Service General-WMF HOTEL 3 QUART SAUCE PANS
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Violation:
EACH OF THE 3 QUART SAUCE PANS HAD A GAP ON THE UPPER AND LOWER COLLAR WHERE THE HANDLE JOINED THE PAN. THE AREA INSIDE THE HANDLE WAS SOMEWHAT RECESSED, MAKING THIS INTERNAL GAP DIFFICULT TO CLEAN.
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Recommendation:
Ensure that 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-PINNACLE GRILL GALLEY - DISHWASH
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Violation:
THE IN-USE, HOT-WATER SANITIZING CONVEYOR DISHWASH MACHINE HAD A PLATE LEVEL FINAL RINSE TEMPERATURE OF 161 F, WHILE THE MOUNTED THERMOMETER REGISTERED 220 F. THERE WAS NO STEAM HEARD OR SEEN DURING THE FINAL RINSE, INDICATING THERE WAS A MALFUNCTION WITH THE THERMOMETER READING.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-DECK 2 MAIN GALLEY - POTWASH
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Violation:
THE AREA FOR STAGING DIRTY POTS AND PANS IS TOTALLY INSUFFICIENT. POTS AND PANS WERE STACKED ON THE DIRTY LANDING INSIDE THE POTWASH WITHIN A METER OF THE DECKHEAD. DECK STANDS FILLED WITH DIRTY POTS AND PANS OVER A METER HIGH WERE STAGED OUTSIDE THE ENTRY TO THE POTWASH IN THE SAUCIER SECTION. THE DIRTY POTS AND PANS WERE WITHIN 6 INCHES OF THE RANGE PLATE AND STEAM TABLE, FORCING WORKERS TO USE THE OPPOSITE SIDE FOR COOKING AND HOLDING. THIS ARRANGEMENT REQUIRES MODIFICATION ON THIS AND ANY FOLLOWING SHIPS WITH THE SAME DESIGN.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
25
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Site:
Bar-GENERAL
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Violation:
NUMEROUS WIPING CLOTHES WERE FOUND HANGING OVER THE SANITIZE BUCKETS HALF IN THE SANITIZE SOLUTION AND HALF OUT OF THE SOLUTION.
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Recommendation:
Ensure that wiping 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.
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Item No.:
28
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Site:
Galley-DECK 2 AND 3 MAIN GALLEYS - DISHWASH
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Violation:
PREVIOUSLY CLEANED, PLASTIC PLATE COVERS WERE STACKED WET ON THE CLEAN DISHWASH STORAGE COUNTERS IN BOTH GALLEY DISHWASH AREAS.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Galley-DECK 2 MAIN GALLEY - ROOM SERVICE OFFICE
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Violation:
THE CLEAN STORAGE CABINET HAD CLEAN GLASSES STORED UPRIGHT ON THREE SEPARATE TRAYS. THE GLASSES WERE INVERTED DURING THE INSPECTION.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
34
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Site:
Galley-DECK 2 MAIN GALLEY - SAUTE SECTION
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Violation:
THE BAIN MARIE OPPOSITE THE CONVEYOR PIZZA OVEN HAD WATER LEAKING FROM THE STEAM SUPPLY LINE IN THE TECHNICAL CABINET BELOW. WATER WAS ACCUMULATING ON THE DECK BELOW.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-DECK 2 MAIN GALLEY - VEGETABLE SECTION
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Violation:
THERE WERE THREE KETTLES WITH BOILING WATER WITH LIDS FULLY OPEN AND CONDENSATE DROPLETS FORMED ON ALL THE EXHAUST HOOD SURFACES ABOVE. WATER WAS DRIPPING DOWN THE FRONT EDGE OF THE HOOD AND CONTACTING THE DECK. STAFF IMMEDIATELY CLOSED THE OPEN KETTLES AND WIPED DOWN THE EXCESS WATER FROM THE HOOD SURFACES.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Close the lids of the steam kettles to help control the accumulation of condensed steam on the hoods above the kettles.
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