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Item No.:
16
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Site:
Galley-DECK 3 COLD GALLEY WALK-IN REFRIGERATOR 30
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Violation:
THE SEVEN DAY DATE LABELS WERE NOT LOCATED ON A FEW TRAYS OF CUT MELON AND ASSORTED CHEESE.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
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Item No.:
16
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Site:
Galley-DECK 2 GARDE MANGER WALK-IN REFRIGERATOR
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Violation:
A FEW RACKS OF CRAB MEAT SAUCE ON TOP OF SLICED AVOCADO WERE MEASURED WITH AN INTERNAL TEMPERATURE OF 52°F AT 1400. STAFF STATED THAT THESE ITEMS WERE PREPARED AROUND 1200 AND PLACED INTO THE WALK-IN REFRIGERATOR. THE COOLING PROCESS WAS NOT BEING MONITORED OR DOCUMENTED.
STAFF WAS ADVISED THAT THE ITEMS MUST BE COOLED WITH-IN 2 HOURS FROM THE TIME OF THE INSPECTION (4 HOURS TOTAL) TO A TEMPERATURE OF 41° OR LESS. THE BLAST CHILLER ON DECK 2 HAD BEEN POSTED OUT OF ORDER FOR SEVERAL WEEKS. THESE ITEMS WERE TRANSFERRED TO THE BLAST CHILLER ON DECK 3.
THE AMBIENT AIR TEMPERATURE OF THE REFRIGERATOR MEASURED 45°F. THE INTERNAL TEMPERATURE OF ONE BOWL OF COTTAGE CHEESE MEASURED 45°F. THIS ITEM HAD BEEN IN THE UNIT OVERNIGHT AND WAS DISCARDED DURING THE INSPECTION.
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Recommendation:
Ensure that potentially hazardous food is cooled within 4 hours to 5°C (41°F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. 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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less. Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
16
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Site:
Galley-DECK 2 GARDE MANGER REACH-IN REFRIGERATORS
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Violation:
A FEW RACKS OF SHRIMP WITH SAUCE WERE MEASURED WITH AN INTERNAL TEMPERATURE OF 50°F AT 1400. STAFF STATED THAT THESE ITEMS WERE PREPARED AROUND 1200. THE COOLING PROCESS WAS NOT BEING MONITORED OR DOCUMENTED. STAFF WAS ADVISED THAT THE ITEMS MUST BE COOLED WITH-IN 2 HOURS FROM THE TIME OF THE INSPECTION (4 HOURS TOTAL) TO A TEMPERATURE OF 41° OR LESS. THE BLAST CHILLER ON DECK 2 HAS BEEN POSTED OUT OF ORDER FOR SEVERAL WEEKS. THESE ITEMS WERE TRANSFERRED TO THE BLAST CHILLER ON DECK 3.
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Recommendation:
Ensure that potentially hazardous food is cooled within 4 hours to 5°C (41°F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. 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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less. Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
16
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Site:
Galley-DECK 2 BEVERAGE AREA BULK MILK DISPENSER
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Violation:
THE INTERNAL TEMPERATURE OF THE MILK MEASURED 49°F. THE AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 45°F. THE MILK WAS ON TEMPERATURE CONTROL AND WAS DISCARDED DURING THE INSPECTION.
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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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-RECORDS
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Violation:
THE COOLING OF ALL POTENTIALLY HAZARDOUS FOODS WAS NOT DOCUMENTED. THE COOLING OF CRAB MEAT WITH SAUCE AND SHRIMP WITH SAUCE WAS NOT BEING MONITORED AND DOCUMENTED.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Buffet-SUSHI BAR
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Violation:
THE TWO HOUR AND THE FOUR HOUR TEMPERATURE CHECKS WERE NOT DOCUMENTED ON THE BLAST CHILLER LOGS FOR THE RICE USED AT THE SUSHI BAR.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-SALAD STATIONS
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Violation:
CONTAINERS OF ANCHOVIES, CROUTONS, CHINESE NOODLES AND GRATED CHEESE WERE NOT PLACED UNDERNEATH A SNEEZE GUARD. THIS WAS NOTED AT TWO SEPARATE LOCATIONS ON THE LIDO BUFFET LINE.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Buffet-BISTRO - STARBOARD SIDE
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Violation:
THE NON-STICK COATING OF AN IN USE WOK PAN WAS ALMOST COMPLETELY WORN OFF. A METAL SPOON WAS BEING USED TO DISPENSE THE MIXED VEGETABLES INSIDE THE WOK.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Ensure that multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating are used with nonscoring or nonscratching utensils and cleaning aids.
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Item No.:
20
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Site:
Galley-MAIN GALLEY DECK 2 AND DECK 3
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Violation:
THE BLAST CHILLER ON DECK 2 WAS POSTED OUT OF ORDER FOR SEVERAL WEEKS AND THE BLAST CHILLER ON DECK 3 WAS NOT WORKING PROPERLY. THE CRAB MEAT AND SHRIMP THAT WAS TRANSFERRED TO THE BLAST CHILLER FROM THE DECK 2 REFRIGERATORS MEASURED 45°F TO 50°F AFTER TWO HOURS OF COOLING. THESE ITEMS WERE PREPARED AROUND 1200, PLACED INTO THE BLAST CHILLER WITH A TEMPERATURE OF 50°F AT 1400, AND MEASURED 45 TO 50° F AT 1600. THESE ITEMS WERE DISCARDED. THE AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 45°F WHEN FIRST OPENED. AN ERROR MESSAGE WAS FLASHING ON THE UNIT AT 1600.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures. Train staff about the different error messages for the blast chilling units to ensure action is taken to repair the units and food is not placed into broken units.
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Item No.:
21
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Site:
Buffet-WOK STATION
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Violation:
THE DRAGON FIGURINES USED FOR DECORATION ALONG THE BUFFET HAD DIFFICULT TO CLEAN FEATURES.
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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.:
21
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Site:
Buffet-BISTRO BUFFET
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Violation:
THE OLD HICKORY ROTISSERIE UNITS IMPEDE THE ABILITY TO EFFECTIVELY CLEAN THE HOOD VENTS ABOVE THESE UNITS.
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Recommendation:
Remove the rotisserie unit and clean the hood vents.
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Item No.:
21
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Site:
Galley-DECK 2 HOT GALLEY
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Violation:
A PEELING LABEL WAS NOTED ON THE SIDE OF THE SALAMANDER, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that non-food 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:
Galley-DECK 2 AFT DISHWASH
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Violation:
THE TEMPERATURE GAUGE FOR THE DISHWASH MACHINE READ 220-230°F WHILE THE PLATE SURFACE TEMPERATURE MEASURED 160°F. STEAM WAS NOT PRESENT FROM THE FINAL SANITIZING SPRAY, INDICATING THAT THE TEMPERATURE GAUGE WAS NOT ACCURATE.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
27
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Site:
Galley-DECK 2 BEVERAGE STATION
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Violation:
THE COUNTER TOP WAS SOILED WITH FOOD DEBRIS AND DRIED COFFEE BEHIND AND UNDER THE COFFEE MACHINES.
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Recommendation:
Ensure that 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.:
27
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Site:
Galley-DECK 2 HOT GALLEY
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Violation:
THE SALAMANDER WAS SOILED WITH GREASE RESIDUE AROUND THE PEELING LABEL.
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Recommendation:
Ensure that 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.:
27
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Site:
Buffet-WOK STATION
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Violation:
DRAGON FIGURINES WERE SOILED AND PLACED WITHIN CLOSE PROXIMITY OF FOOD ITEMS.
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Recommendation:
Ensure that 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.:
27
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Site:
Buffet-BISTRO BUFFET
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Violation:
DUST WAS NOTED IN THE HOOD ABOVE THE OLD HICKORY ROTISSERIE UNITS.
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Recommendation:
Ensure that 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.:
28
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Site:
Galley-DECK 2 BEVERAGE STATION
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Violation:
NUMEROUS COFFEE POTS WERE STORED UPRIGHT AND NOT COVERED. THESE POTS WERE STACKED WITH-IN SEVERAL FEET OF THE AIR CONDITIONING UNIT VENT OPENING.
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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.:
29
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Site:
Galley-PINNICLE GRILL
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Violation:
THREE LARGE TRASH CANS WERE BLOCKING THE HANDWASHING SINK. THIS AREA WAS IN ACTIVE USE.
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Recommendation:
Ensure that 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 2 MAIN GALLEY
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Violation:
THE WASTE RECEPTACLE FOR THE AFT DISHWASH AREA WAS UPSIDE DOWN. THIS AREA WAS IN ACTIVE USE.
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Recommendation:
Ensure that waste receptacles are accessible at all times when areas are in active use.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
PERIODIC MONITORING INSPECTIONS FOR PEST MANAGEMENT DID NOT INCLUDE ANY NIGHT TIME INSPECTIONS, AS PER THE OFFICER IN CHARGE OF THE PLAN.
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Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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