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Item No.:
08
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Site:
Potable Water-POTABLE WATER TANKS
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Violation:
THE RECORDS ON THE POTABLE WATER TANK CLEANING AND DISINFECTION STATED THE WORK WAS DONE IN ACCORDANCE WITH FLEET INSTRUCTION HEA.1, BUT THAT INSTRUCTION DESCRIBES SYSTEM DISINFECTION WHENEVER A TANK IS CLEANED AND DISINFECTED. FURTHER, THE INSTRUCTION DOES NOT DETAIL THE PPM OF CHLORINE USED OR THE CONTACT TIME, OR FLUSHING AND VERIFICATION OF LESS THAN 5 PPM RESIDUAL UPON REFILLING. THE AMOS JOB DESCRIPTION HEA 023 WAS ALSO INCORRECT IN IT DID FULLY DETAIL THE ABOVE CONCENTRATIONS AND CONTACT TIMES.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
16
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Site:
Galley-HORIZON COURT - MINI GALLEY
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Violation:
VARIOUS COLD, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS WERE FOUND IN THE UPRIGHT AND UNDERCOUNTER REACH-IN REFRIGERATORS IN THE MINI GALLEY WITH 7 DAY DISCARD LABELS AFFIXED TO THE FOOD CONTAINERS OR THE PLASTIC COVERING. THESE SAME REFRIGERATORS WERE POSTED WITH TIME ONLY AS A PUBLIC HEALTH CONTROL LABELS, INDICATING DISCARD TIMES FOR THIS AFTERNOON. STAFF EXPLAINED THESE BACK-UP ITEMS WERE ON TIME ONLY, BUT THE WRITTEN AND POSTED HACCP PLAN SPECIFIED THESE COLD ITEMS IN REFRIGERATORS WERE ON TEMPERATURE CONTROL. A LATER REVIEW OF THE HORIZON COURT TIME CONTROL PLAN INDICATES FOODS REMOVED FROM THE DECK 12 GALLEY WOULD BE ON TIME CONTROL AND PLACED DIRECTLY ON THE SERVICE LINE AT THE BUFFET, RATHER THAN IN BACK-UP HOLDING AT THE MINI GALLEY.
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Recommendation:
Review carefully the procedures used for potentially hazardous foods where bacterial growth is controlled only by time, from the point where temperature control stops and time control begins. Ensure that there are standard procedures for removal of 7-day discard labels when such a food enters time only control. The final, written plan for the procedures and labels for foods under time only as a public health control must be exactly what is followed onboard.
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Item No.:
16
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Site:
Other-PIZZERIA
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Violation:
THERE WAS NO WRITTEN TIME AS A PUBLIC HEALTH CONTROL PLAN IN THIS LOCATION, BUT STAFF STATED THAT COLD TOP ITEMS FOR PIZZA TOPPING WERE ON TIME ONLY, AS WELL AS THE TOPPED AND COOKED PIZZA'S WHILE AWAITING SERVICE TO PASSENGERS. ONLY THE COLD POTENTIALLY HAZARDOUS TOPPINGS WERE LABELED FOR TIME CONTROL (THIS STATION OPERATES FOR PERIODS OVER 7 HOURS PER DAY). A TEMPERATURE OF THE CHEESE AND MEAT TOPPED PIZZA'S UNDER HEAT LAMPS REVEALED FOOD TEMPERATURES OF 145-160 F.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Write a plan for the time only control process now in place for this food outlet, and ensure the plan matches the onboard procedures and labels used.
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Item No.:
16
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Site:
Galley-DECK 12 GALLEY - HOT LIDO
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Violation:
THERE WERE TWO SHEET PANS OF COOKED CHICKEN IN THE UPPER COMPARTMENT OF A ROLLING HOT CABINET WITH AN INTERNAL TEMPERATURE OF 130-135 F. THE UNIT WAS SET AT 130 F, AND IT WAS IMMEDIATELY RAISED TO 145 F. THE CHICKEN WAS COOKED LESS THAN ONE HOUR BEFORE THE TEST WAS MADE.
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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) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
18
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Site:
Provisions-DECK 4
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Violation:
RABBIT WAS STORED BENEATH TURKEY AND PHEASANT IN THE FORWARD POULTRY DEFROST ROOM. THESE ITEM WERE IN THE ORIGINAL PACKAGING.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry 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:
Galley-HORIZON COURT - MINI GALLEY
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Violation:
THERE WAS A LARGE SERVING SPATULA AND SPOON STORED IN A CONTAINER OF WARM WATER ON THE COUNTER FOR MIXING VARIOUS POTENTIALLY HAZARDOUS FOODS. THE WATER WAS BELOW THE 140 F MINIMUM AND WAS DISCARDED IMMEDIATELY.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (6) In a container of water if the water is maintained at a temperature of at least 60C (140F) and the container is frequently cleaned and sanitized.
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Item No.:
19
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Site:
Buffet-HORIZON COURT - PORT SIDE BUFFET
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Violation:
THE HOT HAM AND CHEESE SANDWICHES ON THE PASSENGER SELF-SERVICE BUFFET WERE INSIDE A CHAFING DISH WITH A TOP LID, BUT THE DISH WAS NOT INSTALLED BENEATH A SNEEZE SHIELD TO PROTECT IT FROM PASSENGER COUGHING OR SNEEZING AFTER IT WAS OPENED.
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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.:
19
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Site:
Buffet-HORIZON COURT - PORT SIDE BUFFET
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Violation:
TWO CHAFING DISHES OF SOUP WERE PRESENTED ON THE BUFFET LINE FOR PASSENGER SELF SERVICE. EACH HAD A LID BUT THEY WERE NOT INSTALLED BENEATH A SNEEZE SHIELD TO PREVENT CONTAMINATION FROM PASSENGERS.
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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.:
21
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Site:
Galley-DECK 5 FISH AREA
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Violation:
PEELING SEALANT WAS NOTED ALONG THE BOTTOM TECHNICAL COMPARTMENT SPACE OF THE FLAT GRILL, MAKING CLEANING DIFFICULT.
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Recommendation:
Remove the peeling sealant.
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Item No.:
21
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Site:
Bar-DECK 7 CROONERS BAR
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Violation:
THE DECORATIVE FACING ON THE UNDERCOUNTER REACH-IN REFRIGERATOR NUMBER FOUR WAS SEPARATED FROM THE REFRIGERATOR, MAKING CLEANING DIFFICULT.
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Recommendation:
Repair the exterior of the refrigerator to close all open seams along the front facing.
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Item No.:
24
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Site:
Galley-DECK 9 BELL BOX
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Violation:
THE SANITIZING SOLUTION FOR THE THREE BUCKET SYSTEM MEASURED OVER 200 PPM.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-DECK 5
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Violation:
A WET WIPING CLOTH WAS PLACED IN THE BOTTOM OF AN EMPTY SANITIZING SOLUTION BUCKET. THIS AREA WAS NOT IN USE.
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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.:
27
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Site:
Galley-DECK 5 STARBOARD SIDE HOT GALLEY
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Violation:
A STICKY RESIDUE WAS NOTED ON THE RIGHT SIDE OF THE SALAMANDER.
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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.:
41
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Site:
Other-DECK 5 DECORATIVE FOUNTAIN
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Violation:
THERE WAS SOME VISIBLE, BRIGHT GREEN ALGAE PRESENT ON SOME OF THE STONES AND THE EXTERIOR OF THE SMALL LIGHTS ALONG THE WATER LINE OF THE DECORATIVE FOUNTAIN ON DECK 5.
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Recommendation:
Ensure that decorative fountains and water sprays in HVAC air- distribution systems are maintained free of algae and mold.
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