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Item No.:
08
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Site:
Potable Water-Crew Galley Gaylord Hood
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Violation:
There was a hose attached to the intermediate atmospheric vent on the backflow prevention device, preventing staff from determining if the device was draining properly and/or had failed.
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Recommendation:
Remove the hose from the atmospheric vent.
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Item No.:
08
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Site:
Potable Water-Crew Galley Gaylord Hood
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Violation:
There was only one pressure differential result recorded for the reduced pressure backflow prevention device. The manufacturer's instructions for the test kit indicate that there are pressure differentials for test one and test three and that a recording for test two should be tightly closed.
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Recommendation:
Ensure all required pressure differentials for the testing of reduced pressure backflow prevention devices are recorded.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The continuous pressure backflow prevention devices on the two spray hoses were not listed in the cross-connection control program.
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Recommendation:
List all backflow prevention devices in the written cross-connection control prgram.
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Item No.:
16
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Site:
Galley-D3 Main Galley - Hot Galley
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Violation:
The WMF expresso machine at the beverage station had milk in the attached milk dispensing refrigerator. The unit operates throughout the day and was labeled time, but there was no label affixed to the milk pan indicating the 4 hour discard time. The milk was immediately discarded.
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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.
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Item No.:
16
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Site:
Galley-D3 Main Galley - Hot Galley
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Violation:
A hotel pan of a cooked white sauce was documented on the cooling log as prepared on 21 March, 2008, but the actual discard label for this pan had a preparation date of 22 March.
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Recommendation:
Ensure the labels for potentially hazardous foods are properly and accurately labeled with the correct dates.
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Item No.:
17
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Site:
Galley-D3 Main Galley - Hot Galley
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Violation:
There was a hotel pan of cooked sausages found inside reach-in freezer #4811.033.1037 with a preparation date of 22 March, 2008, but there was no corresponding entry for this food in the cooling log. The product was cooked onboard according to staff.
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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:
Galley-D3 Main Galley - Hot Galley
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Violation:
The soup station area walk-in refrigerator had hotel pans of lamb sauce(2), lamb au jus(1), chicken sauce(2), and duck sauce(1) with preparation dates of 22 March 2008. These foods were prepared onboard from stock and were holding at proper refrigeration temperatures, but there was no entry for these foods on the cooling logs.
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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-Crew Mess Buffet Counter
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Violation:
Nearly all the utensils in use at the buffet station were too short for the pans where the food was displayed and in one case the food spoon was set in the pan with the handle in contact with food.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-D3 Main Galley - Cold Pantry
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Violation:
Approximately 20 previously cleaned, square service plates were set on the counter for making fruit platters. Each plate had either a manufacturer's label affixed in the center food-contact portion or the glue from a sticker which was removed, both of which made the plates difficult to clean.
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Recommendation:
Remove manufacturer's labels and glue remnants.
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Item No.:
20
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Site:
Galley-D3 Main Galley - Pastry
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Violation:
The advanced model Hobart floor mixer (far right) was posted out of order and according to staff has been awaiting a spare part for over 4 months.
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Recommendation:
Repair the Hobart floor mixer.
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Item No.:
20
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Site:
Galley-Windjammer - Galley - Hot Galley (Center)
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Violation:
Peeling, gapped sealant was found in the rear (interior) of seven undercounter hot-holding cabinets.
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Recommendation:
Determine if sealant is needed in these locations. If so, provide a smooth, durable and easily cleanable sealant
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Item No.:
20
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Site:
Buffet-Windjammer - Buffet (Service side)
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Violation:
Gaps were noted in the application of sealant in the interior, lower back panel of the undercounter hot-holding cabinet.
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Recommendation:
Determine if sealant is required in the area. If so, apply sealant in a smooth, durable and easily cleanable fashion.
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Item No.:
21
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Site:
Buffet-Windjammer Galley - Jade Buffet (Service side)
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Violation:
The flat-top grill surface was warped, leaving a gap, making cleaning difficult.
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Recommendation:
Repair the flat-top grill surfaces.
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Item No.:
21
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Site:
Galley-Windjammer - Jade Coffee Station (STBD)
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Violation:
The stainless steel edge molding to the shelf was missing, exposing a putty-like material, making cleaning difficult.
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Recommendation:
Replace the missing edge molding.
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Item No.:
21
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Site:
Galley-D4 Main Galley - Bakery
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Violation:
The cloth oven gloves were heavily soiled and difficult to clean. The rubber oven gloves were heavily damaged along the surface and difficult to clean.
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Recommendation:
Replace soiled and damaged gloves.
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Item No.:
22
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Site:
Galley-D3 and D4 Main Galley - Potwash
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Violation:
The large, roll-in potwash machines do not have the wash or rinse/final rinse cycle times on the manufacturer's data plate.
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Recommendation:
Append the wash and rinse cycle times to the data plates.
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Item No.:
22
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Site:
Galley-Windjammer Galley - Dishwash Area
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Violation:
Two of 20 upper final rinse spray nozzles on the in-use conveyor dishwasher did not have a full spray pattern (partially clogged).
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Recommendation:
Repair clogged spray nozzles.
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Item No.:
26
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Site:
Other-Windjammer - Jade Coffee Station (STBD)
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Violation:
The water reservoir, plastic molding and the potable water pipe above the ice cuber was soiled with a black-gray material. This item was corrected during the inspection.
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Recommendation:
Clean the ice machine.
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Item No.:
26
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Site:
Other-Windjammer - Jade Coffee Station (Port)
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Violation:
A heavy accumulation of a pink, slimy material was found on the ice cuber cover and the potable water pipe above the ice cuber. There was also a black material found on the outer surface of the water reservoir below the ice cuber. This item was corrected during the inspection.
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Recommendation:
Clean the ice machine.
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Item No.:
26
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Site:
Buffet-Windjammer - Buffet Coffee Station B
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Violation:
A scale build-up was noted in the ice cuber compartment of the ice/water machine. A light, pink material was noted around the ice cuber and the potable water pipe above the ice cuber. This item was corrected during the inspection.
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Recommendation:
Clean the ice machine.
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Item No.:
26
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Site:
Galley-Cafe Promenade (Galley)
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Violation:
The ice cuber compartment of the ice machine was soiled with a black, slimy material. This item was corrected during the inspection.
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Recommendation:
Clean the ice machine.
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Item No.:
29
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Site:
Galley-Windjammer Galley - Dishwash Area
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Violation:
Excess soiled dishware was blocking the access to the handwash station. Soiled dishware were found stacked inside 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.:
30
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Site:
Galley-Johnny Rockets - Galley
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Violation:
There was no soap dispenser at the handwash station adjacent to the reach-in refrigerators.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Buffet-Johnny Rockets - Buffet (Service side)
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Violation:
Recessed grout was noted between deck tiles in this area.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Johnny Rockets - Buffet (Service side)
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Violation:
There was no coving observed at the deck-cabinet juncture at the service/preparation counter across from the deep fat fryers. Some areas of the existing coving had gaps, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-Soft Serve Ice Cream Station
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Violation:
A profile strip was missing from the bulkhead behind the ice cream units. The coving at the deck-cabinet juncture was missing sections, making cleaning difficult.
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Recommendation:
Replace missing profile strip. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Windjammer - Buffet Coffee Station B
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Violation:
Holes were noted in the bulkhead behind the juice machine.
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Recommendation:
Repair holes in the bulkhead.
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Item No.:
33
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Site:
Galley-Windjammer - Galley - Dry Storage Area
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Violation:
Standing water was noted under the dry storage cabinet. There was a black mold-like material on the grout surfaces between some deck tiles.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Windjammer - ((Jade Ice Machine Area)
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Violation:
Recessed grout was noted between deck tiles in this area.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Windjammer - Buffet (Service side)
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Violation:
Excess grout material applied as coving, was not applied in a smooth, easily cleanable fashion.
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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.:
33
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Site:
Galley-D4 Main Galley - Bakery
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Violation:
The deck to bulkhead profile strip as well as the underside exterior panel of the dry storage cabinet near the floor mixers was soiled with a black mold debris.
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Recommendation:
Clean the profile strip and underside of the dry storage cabinet.
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Item No.:
33
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Site:
Food Service General-Food Service General - Coving
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Violation:
Some of the cement/grout coving at the deck-cabinet juncture, was not applied in a smooth, easily cleanable fashion. Some of the coving was soiled, due to the inability to easily clean.
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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.:
36
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Site:
Other-Windjammer - Jade Coffee Station (STBD)
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Violation:
Three lights attached to the deckhead were not shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Windjammer - Buffet Coffee Station B
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Violation:
Five lights in the deckhead were not shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Windjammer - Buffet Coffee Station C
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Violation:
Three lights attached to the deckhead were not shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Galley-D4 Main Galley - Beverage Station
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Violation:
There were three black ants crawling around the exterior drip tray on the WMF expresso machine in the beverage station (#4811.044.2006).
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Housekeeping-Deck 1 Men's Toilet - Fire Door 1.3.06
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Violation:
The toilet room door was not equipped so that persons exiting could do so without making bare-hand contact with the door handle.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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