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Item No.:
05
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Site:
Potable Water-Far Point Analyzer
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Violation:
When the engineer and inspector measured the free halogen at the upper loop the values were 1.9 ppm and 1.8 ppm, respectively. The electronic logger indicated the value was 2.1 ppm.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
27
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Site:
Galley-Hot Galley Area
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Violation:
The inner lip of the hood above the fryers was soiled with dirt and dust.
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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.:
22
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Site:
Galley-Potwash Area
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Violation:
A heavy build-up of condensate was noted within the potwash temperature gauges for the wash and final rinse, making them difficult to read.
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Recommendation:
Ensure that water temperature measuring devices are designed to be easily readable.
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Item No.:
21
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Site:
Galley-
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Violation:
Excessive sealant was noted on the outer surfaces of the two mobile hot holding units, making these exteriors difficult to clean.
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Recommendation:
Remove the excess sealant.
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Item No.:
36
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Site:
Buffet-Carving Stations
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Violation:
The protective coatings on the hot lamps at the two carving stations located in the aft buffet were peeling off.
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Recommendation:
Replace the lamps.
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Item No.:
29
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Site:
Galley-
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Violation:
Food debris was found in two handwash stations that serve the windjammer galley. Food debris and a piece of plastic were found in the handwash station that serves the center buffet area.
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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.:
33
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Site:
Galley-Solarium Pizza Galley - Plate Wash Area
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Violation:
A gap was noted on the left hand side of the door where the crew can exit/enter the plate wash area. The profile strip in this area was separated from the bulkhead.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
26
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Site:
Galley-Deck 5
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Violation:
The inside food contact area of ice machine number 4811.056.086 was soiled with mold. An out of order sign was posted on this machine.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 Clean Glass Storage
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Violation:
Numerous previously cleaned glasses were soiled and stored as clean. All racks were re-washed.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
24
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Site:
Galley-Deck 5 Port Side Glass Wash Machine
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Violation:
The final sanitizing temperature was measured at 147F. The final sanitizing mounted gauge read 150F and the data plate stated a minimum temperature of 180F. This area was in active use. Staff adjusted the temperature during the inspection and a temperature of 176F was achieved. All previously washed glasses were re-washed.
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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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Item No.:
28
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Site:
Galley-Deck 5 Pot Wash
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Violation:
Water was noted splashing onto the clean pot storage area from the handwash station. The items were rewashed and placed in a different location.
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Recommendation:
Install a shield between the handwash sink on the clean pot storage.
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Item No.:
29
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Site:
Galley-Deck 5 Pot Wash
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Violation:
The maximum temperature at the two handwash stations was less than 110F. One station measured 87F and the second station measured 97F. This area was in active use.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
Cracked and peeling labels were noted on six hot holding units and one combination oven, making cleaning difficult.
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Recommendation:
Remove the cracked and peeling labels.
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Item No.:
21
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Site:
Galley-Deck 5 Clean Dish Storage
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Violation:
A few waiter trays were peeling and cracked along the edge, making cleaning difficult. This was noted on the previous inspection.
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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.:
29
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Site:
Galley-Deck 5 Clean Dish Storage
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Violation:
The maximum temperature at the handwash station was measured at 87F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
26
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Site:
Galley-Deck 4 Starboard Side Clean Glass Storage
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Violation:
Several previously cleaned wine glasses were soiled and stored as clean. All racks were re-washed.
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Recommendation:
Ensure that 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:
Galley-Deck 4 Port Side Dishwash Area
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Violation:
The maximum temperature at the three handwash stations was measured at 91F. This area was in active use.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
21
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Site:
Galley-Deck 4 Sauce Station
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Violation:
Cracked and peeling labels were noted on five combination ovens, making cleaning difficult.
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Recommendation:
Remove the cracked and peeling labels.
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Item No.:
21
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Site:
Galley-Deck 4 Sauce Station
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Violation:
A large gap was noted on the side of hot holding unit 4811.046.8, making cleaning difficult.
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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:
Galley-Deck 4 Hot Line
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Violation:
The profile strip was separated from the induction cookers, creating a large gap and making cleaning difficult.
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Recommendation:
Re-attach the profile strip.
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Item No.:
31
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Site:
Bar-Schooner Bar
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Violation:
MicoBac III was noted in the bar pantry near the handwashing station. Staff stated that this item should be stored in the chemical locker and was only used for non-food contact areas in the bar. This item was removed and placed in the chemical locker.
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Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
24
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Site:
Bar-Schooner Bar
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Violation:
The sanitizing solution for the three bucket system was measured at over 200 PPM. This was corrected during the inspection.
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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.:
16
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Site:
Bar-Schooner Bar
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Violation:
One half liter of cream base drink mix was measured at 62F. This item was not on time control or temperature control and had been placed out for over three hours. This item was discarded during the inspection. A written time as a public health control program was not available for this area.
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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. 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.
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Item No.:
29
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Site:
Buffet-Staff Mess
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Violation:
Orange juice residue was noted in the handwash sink.
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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.:
08
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Site:
Galley-Cold Pantry
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Violation:
A backflow prevention device was not located on the deckwashing tap.
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Recommendation:
Install the appropriate backflow prevention device.
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