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Item No.:
08
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Site:
Other-Deck 10 Concierge Lounge
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Violation:
Potable water tanks 1 and 4 were painted in areas in October of 2008, but the product recorded in the database (974THA100/THA101) was not an actual coating when searched thru the manufacturer. Staff stated another coating with the product number 925 was used. There was product data for that coating. Additionally, the note about the touch painting did not include some statement that the product was applied, dried, and cured according to the manufacturer's recommendations.
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Recommendation:
Ensure the approval for the coating used is maintained onboard and that the statement about application, drying, and curing is provided when potable water tanks are painted. Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
16
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Site:
Buffet-Island Grill - Starboard Station #3
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Violation:
Per staff, the refrigeration units under the buffet station was on time control. However, these units were not identified on the time control plan and they were not labeled as such.
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Recommendation:
Specify on the time control plan all cold holding units where time only as a public health control is used.
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Item No.:
16
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Site:
Galley-Bellbox Deck 8
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Violation:
The time control plan stated that glass refrigeration units were on time control. However, there were no glass refrigeration units in this galley. There was a refrigeration unit that staff stated was on time control. However, the food items in that unit had a seven day discard label. The time control plan also stated that food in the hot holding cabinet inside the galley was on time control. However, per staff, these units were on time control.
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Recommendation:
Ensure the time control plan is specific to the units for cold and hot holding which are only controlled by time. The time units must be listed on the time control plan.
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Item No.:
16
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Site:
Galley-Deck 5 - Room Service (Time as Public Health Control Plan)
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Violation:
There was one reach-in refrigeration unit that was labeled as being on time control, but there was no Time as a Public Health Ccontrol Plan for this location. This item was corrected during the inspection.
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Recommendation:
Ensure that the written plan for time only as a public health control matches in every way the actions followed onboard. Any cold or hot hold unit designated for time only control should be documented in the time control plan.
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Item No.:
17
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Site:
Galley-Main Galley - Cooling Logs
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Violation:
In a review of the January 2009 cooling logs for Portofino, some items such as melanzane (cooked vegetables), grilled eggplant and cream sauce were listed on the cooling logs with only a 4-hour time and temperature recorded. These food items were cooked to temperatures above 140 F and cooled to temperatures below 41F at 3 and 4-hour periods. However, no time and temperature recordings were made at 2-hours, making it difficult to determine if the food items were properly cooled to below 70F after 2-hours.
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Recommendation:
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Item No.:
20
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Site:
Galley-Deck 5 - Wine Stand
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Violation:
The ice shaver blade coating of the tabletop drink mixer was chipping, making cleaning difficult. The ship is awaiting spare parts.
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Recommendation:
Replace the damaged ice shaver blade.
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Item No.:
20
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Site:
Galley-Portofino
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Violation:
A fryer basket in the warewash area was damaged.
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Recommendation:
Repair or replace the damaged fryer basket.
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Item No.:
20
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Site:
Other-Johnny Rockets
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Violation:
The fryer basket was damaged.
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Recommendation:
Repair or replace the fryer basket.
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Item No.:
21
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Site:
Other-Portofino
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Violation:
The granite countertop was cracked.
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Recommendation:
Repair or replace the damaged countertop.
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Item No.:
21
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Site:
Buffet-Portside Jade
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Violation:
There was a seam along the edge of the flat grill and the countertop.
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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-Island Grill-Starboard Condiment Station
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Violation:
The laminate shelves inside the cabinet were worn.
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Recommendation:
Repair or replace worn shelves. 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-Portside Island Grill
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Violation:
The buffet counter was cracked.
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Recommendation:
Repair the cracked counter.
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Item No.:
21
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Site:
Other-Chops
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Violation:
There was peeling sealant along the edges of the induction units.
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Recommendation:
Remove peeling sealant and only replace if needed.
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Item No.:
21
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Site:
Galley-Deck 5 - Room Service
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Violation:
The handle to the top pizza oven was missing, leaving a gap, making cleaning difficult. The pizza oven support stand had an open channel, making cleaning difficult.
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Recommendation:
Repair or replace the handle to the top pizza oven and profile closed the open channel in the support stand.
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Item No.:
21
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Loose, peeling sealant was noted in the non-food contact areas (underside) of the flat-top grills.
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Recommendation:
Remove loose sealant and only replace if necessary.
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Item No.:
21
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Site:
Galley-Deck 3 - Vegetable Section
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Violation:
Peeling sealant was noted at the base of two hot holing cabinets. This was corrected.
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Recommendation:
Remove peeling sealant and only replace where necesary.
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Item No.:
21
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Site:
Galley-Deck 3 - Roast Section
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Violation:
Peeling sealant was noted at the base of a hot-holding cabinet.
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Recommendation:
Remove peeling sealant and only replace where necessary.
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Item No.:
22
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Site:
Buffet-Deck 5 - Staff Mess Dishwash Area
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Violation:
There was some scale build-up on the interior of the conveyor dishwasher.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
26
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Site:
Other-Deck 10 Concierge Lounge
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Violation:
A few of the previously cleaned glasses on the clean glass shelves were soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 5 - Tourant Section
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Violation:
The previously cleaned forward deep fat fryer coils were slightly soiled with debris.
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Recommendation:
Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Bellbox Deck 8
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Violation:
There was a white, chalky substance inside the water nozzle at the juice machine.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The upper part of the previously cleaned grease tray housing to the grill next to the salamander oven was soiled.
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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:
Other-Deck 10 Concierge Lounge
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Violation:
The cables and surfaces directly behind the coffee machine at the self-service counter were soiled heavily with dust debris.
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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.:
31
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Site:
Other-Deck 10 Concierge Lounge
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Violation:
There were various bottles of cleaning and polishing chemicals stored inside the starboard side full height cabinet (bottom shelf). Bottles of water were on the same shelf but separated from the chemical bottles.
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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.:
33
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Site:
Buffet-Deck 5 - Staff Mess Soiled Drop-off Area
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Violation:
The carpet next to the handwash station was wet.
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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. 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-Deck 3 - Potwash Area
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Violation:
A soiled wire basket was stored directly on the deck. This item was corrected.
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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.:
34
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Site:
Pantry-Bull and Bear Pub
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Violation:
The drain line was not connected at the handwash station.
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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.:
36
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Site:
Galley-Deck 3 - Potwash Area
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Violation:
One ballast of lights was not working.
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Recommendation:
Repair or replace light ballast.
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Item No.:
39
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Site:
Galley-Deck 4 - Bakery
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Violation:
Two live fruit flies were noted in this area.
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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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