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Item No.:
26
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Site:
Galley-MAIN GALLEY DECK 6 - FRUIT PANTRY
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Violation:
FIVE PREVIOUSLY CLEANED PLATES IN A STACK OF 20 WERE FOUND SOILED WITH FOOD RESIDUE ON THE PREPARATION COUNTER. THESE PLATES WERE STACKED AND READY FOR PLATING WITH PAPER DOILIES ON TOP.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
13
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Site:
Buffet-LIDO
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Violation:
TEMPERATURE WAS BEING MONITORED FOR FOOD SAFETY CONTROL IN GALLEY HOT HOLDING OPERATION. UPON THE TRANSFER TO TIME CONTROL, THIS TEMPERATURE WAS BEING RECORDED ON TRANSFER SHEET. A DROP OF ALMOST 50F IN 10 MINUTES WAS NOTED ON A PASTA DISH. MANAGEMENT SHOULD ASSURE THAT CREW ARE PROPERLY TRAINED IN USING THIS SYSTEM AND PERIODIC MONITORING SHOULD OCCUR TO VERIFY THEIR UNDERSTANDING.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
28
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Site:
Galley-MAIN GALLEY DECK 6 - GARDE MANGER
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Violation:
THE HANDWASH STATION OPPOSITE THE CHEF'S OFFICE HAD THE PAPER TOWEL DISPENSER POSITIONED OVER THE SIDE OF THE ADJACENT DRINKING FOUNTAIN, SUBJECTING IT TO CONTAMINATION FROM PEOPLE USING THE HANDWASH SINK. THE AFT HANDWASH STATION HAD A PAPER TOWEL DISPENSER POSITIONED LEFT OF THE SINK AND PARTLY OVER THE ADJACENT PREPARATION COUNTER, POTENTIALLY SUBJECTING IT TO CONTAMINATION.
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Recommendation:
Move the paper towel dispensers so they do not expose food and non-food contact surfaces below to contamination.
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Item No.:
16
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Site:
Galley-DECK 5 AND 6 MAIN GALLEYS - TIME AS A PUBLIC HEALTH CONTROL
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Violation:
THERE WAS NO WRITTEN TIME AS A PUBLIC HEALTH CONTROL PLAN FOR THE MAIN GALLEYS, YET THERE WERE ITEMS LABELED AND LOGGED IN A TIME CONTROL MANAGEMENT SYSTEM. THE CHEF EXPLAINED THE WORKINGS OF THE SYSTEM, BUT ADMITTED IT WAS NOT A WRITTEN PROGRAM IN THESE TWO GALLEYS.
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Recommendation:
Write the time only as a public health control plans for each of the galleys and ensure they reflect the service periods, food types, and equipment involved where time only is used. The written program should match the actual program practiced.
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Item No.:
20
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Site:
Galley-DECK 5 AND 6 MAIN GALLEYS - FLOOR MIXERS
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Violation:
THE HOBART LEGACY FLOOR MIXER IN THE GARDE MANGER SECTION OF THE DECK 6 GALLEY HAD SLOT HEAD SCREW FASTENERS IN FOOD CONTACT AND SPLASH ZONES ON THE UNDERSIDE OF THE WIRE GUARD (ON GUIDES), AROUND THE METAL COLLAR, AND AT THE CENTER SPINDLE. A SLOTTED SCREW WAS PRESENT ON THE CENTER SPINDLE OF THIS SAME MODEL MIXER IN THE SOUP SECTIONS IN DECK 5 AND 6 GALLEYS. THE WHISK ATTACHMENT FOR THIS MIXER ALSO HAS SLOT HEAD SCREWS ON THE TOP OF THE WHISK HEAD.
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Recommendation:
Replace slot screw fasteners with easy to clean, low-profile fasteners in all food-contact and splash zone areas described above.
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Item No.:
22
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Site:
Galley-DECK 5 MAIN GALLEY - POT WASH
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Violation:
AN EXCESSIVE AMOUNT OF SOILED POTS, PANS, AND UTENSILS WERE OBSERVED AT THE POT WASH DROP COUNTER AND DECK IN FRONT. THESE DIRTY ITEMS FILLED THE DIRTY LANDING COUNTER, THE UNDERCOUNTER AND OVERCOUNTER RACKS, AND STACKED TO WITHIN A FOOT OF THE DECKHEAD. ADDITIONALLY, DECK STANDS LINED THE BULKHEAD OPPOSITE AND POTS, PANS, AND UTENSILS WERE STACKED OVER A METER HIGH THROUGHOUT. ONE SUCH STAND WAS WITHIN ONE METER AND DIRECTLY OPPOSITE THE CLEAN LANDING OF THE POT WASH MACHINE.
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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.
Some permanent solution is required for this area, especially given that this was the intended design for a newly constructed vessel. Progress should be made before the next inspection.
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Item No.:
34
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Site:
Galley-DECK 5 MAIN GALLEY - POT WASH
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Violation:
THERE WAS A WATER LEAK FROM THE ACCESS HATCH LABELED, WATER TRAP AT THE DECKHEAD IN THE POT WASH. WATER WAS DRIPPING TO THE DECK BELOW. THIS WAS CORRECTED DURING THE INSPECTION.
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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.:
16
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Site:
Galley-CREW GALLEY - TIME AS A PUBLIC HEALTH CONTROL
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Violation:
THE WRITTEN TIME AS A PUBLIC HEALTH CONTROL PLAN FOR THE CREW GALLEY DID NOT SPECIFY THAT THE COOKED PASTA, BLANCHED VEGETABLES, AND COOKED FRENCH FRIES WERE UNDER TIME AS A PUBLIC HEALTH CONTROL IN THE GALLEY. THE ABOVE ITEMS WERE LABELED FOR DISCARD AND RECORDED IN THE LOG AS UNDER TIME ONLY AS A PUBLIC HEALTH CONTROL.
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Recommendation:
Ensure that either all potentially hazardous foods under the time only control system are so listed in the control plan, or the plan otherwise identifies all potentially hazardous foods, so it is clear. Ensure the same consideration is made for those cold potentially hazardous foods provided. The written plan should clearly match the actual practice under time control.
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Item No.:
22
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Site:
Galley-CREW GALLEY - POT WASH
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Violation:
THERE WAS INSUFFICIENT SPACE FOR STAGING SOILED POTS, PANS, AND UTENSILS AT THE SINGLE DROP COUNTER FOR THE POT WASH IN THE CREW GALLEY. SOILED ITEMS WERE STACKED ON DECK STANDS OVER A METER AND LEANED AGAINST THE BULKHEAD. ON THE SOILED COUNTER DIRTY ITEMS WERE STACKED TO WITHIN 1 FOOT OF THE DECKHEAD.
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Recommendation:
The design in this new construction did not adequately address soiled staging. Some progress towards a permanent solution should be evident before the next operational inspection.
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Item No.:
30
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Site:
Other-CREW MESS - BUFFET
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Violation:
THE HANDWASH STATION AFT/STARBOARD IN THE BUFFET AREA WAS NOT POSTED WITH A WASH HANDS OFTEN SIGN. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
24
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Site:
Other-BELL BOX PANTRY
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Violation:
THE IN-USE CONVEYOR DISHWASH MACHINE HAD A FINAL, HOT WATER SANITIZING, RINSE TEMPERATURE OF
152-154 F AT THE DISH SURFACE. THE MOUNTED FINAL RINSE GAUGE REGISTERED 170 F DURING THE TEST. THE MACHINE HAD BEEN IN USE ALL MORNING AND THE 12 NOON TEST RECORDED BY THE SHIP WAS 162 F. THIS AREA HAD A LARGE NUMBER OF TROLLEYS FILLED WITH SOILED ITEMS AND AWAITING CLEANING. THE MACHINE WAS LATER REPAIRED AND A REPEAT TEST REGISTERED 170 F AT THE DISH SURFACE.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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