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Item No.:
3
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Site:
Other-POTABLE WATER SYSTEM-DISTRIBUTION
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Violation:
The manual test of the free chlorine residual at the distant point was 1.23 ppm while the analyzer reading was 1.78 ppm. The analyzer was not calibrated this morning.
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Recommendation:
The analyzer and chart recorder must be properly maintained, operated and calibrated in accordance with the manufacturer's instructions.
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Item No.:
4
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Site:
Other-DECK 5 GALLEY
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Violation:
The new carbonated beverage dispensers were not equipped with backflow preventers.
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Recommendation:
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Item No.:
9
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Site:
Other-DECK 5 GALLEY ROOM SERVICE
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Violation:
Milk was dispensed from 1/2 gal plastic cartons.
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Recommendation:
Milk and milk products for drinking shall be provided to the consumer in an unopened, commercially filled package not exceeding 1-pint in capacity, or drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser.
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Item No.:
11
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Site:
Other-DECK 5 HOT GALLEY
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Violation:
Grated cheese was 50oF and diced ham was 48oF at the omelet station. The containers were not placed deep enough in the crushed ice to keep them at proper temperature.
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Recommendation:
Potentially hazardous food requiring refrigeration shall be stored at or below 45oF. Since any temperature between 45oF and 140oF presents a hazard to public health in terms of microbial growth, food must remain in the critical temperature zone for as little time as possible.
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Item No.:
11
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Site:
Other-PROVISIONS
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Violation:
The internal temperature of the shall eggs was 54oF. Reportedly, they were on the ship less than 1 hour. No temperature or time was taken on delivery to the ship so it could not be determined how long the eggs were out of temperature. The eggs were removed from the ship and were to be replaced prior to departure.
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Recommendation:
The internal temperature of potentially hazardous foods stored in refrigerators shall be checked and must not exceed 45oF (7oC). The maximum amount of time that a potentially hazardous food is allowed to be out of temperature (45oF to 140oF or 7oC to 60oC) is 4 hours. This is the total history of the food and includes thawing, preparation time, heating, cooling, and reheating.
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Item No.:
14
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Site:
Other-DECK 5 HOT GALLEY
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Violation:
A carton of pasteurized eggs and a carton of egg substitute were stored in undrained ice at the omelet station.
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Recommendation:
Packaged foods shall not be stored in undrained ice.
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Item No.:
14
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Site:
Other-DECK 5 GALLEY ROOM SERVICE
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Violation:
1/2 gallon plastic containers of milk were stored in undrained ice.
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Recommendation:
To prevent contamination, packaged foods shall not be stored in undrained ice.
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Item No.:
20
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Site:
Other-DECK 5 PASTRY
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Violation:
The interiors of the stack ovens were corroded.
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Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
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Item No.:
20
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Site:
Other-DECK 4 GALLEY
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Violation:
Many of the ice bins had absorbent gasket material between the bin and ice maker on top.
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Recommendation:
Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
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Item No.:
20
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Site:
Other-DECK 4 BEVERAGE STATION
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Violation:
There was an open seam in back of the ice bin; some gasket material was missing and some was protruding into the bin.
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Recommendation:
Close the seam and replace the gasket. Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
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Item No.:
20
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Site:
Other-DECK 5 SCULLERY
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Violation:
There was one lexan container with a large crack in the bottom.
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Recommendation:
Food-contact surfaces must be easily cleanable and free of cracks.
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Item No.:
20
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Site:
Other-DECK 4 PASTRY
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Violation:
Excessive sealant was present on the head of the mixer and was peeling.
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Recommendation:
Remove excessive, peeling sealant. Food-contact and ice-contact surfaces must be constructed of materials that are nontoxic, smooth, corrosion-resistant, nonabsorbent, and durable under conditions of normal use.
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Item No.:
21
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Site:
Other-DECK 4 GALLEY
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Violation:
Provide easily cleanable foil dispensers to replace cardboard dispensers.
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Recommendation:
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Item No.:
21
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Site:
Other-DECK 4 HOT GALLEY
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Violation:
There was an open seam on the front of the grills where the drip pans are inserted.
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Recommendation:
Close the seam. Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and shall be readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-DECK 5 BAKERY
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Violation:
The technical space below the dough roller was heavily corroded.
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Recommendation:
Non-food contact surfaces of equipment must be easily cleanable, in good repair, and corrosion-resistant.
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Item No.:
21
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Site:
Other-DECK 5 GALLEY
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Violation:
A few of the waiter trays were cracked and peeling on the edges.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-DECK 5 GALLEY
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Violation:
The corners on many of the ice bin doors gaskets were split open.
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Recommendation:
Ice bin door gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
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Item No.:
21
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Site:
Other-WINDJAMMER BEVERAGE STATIONS
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Violation:
There was a seam present along the base of the beverage dispensers where they join the counter below.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and shall be readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-WINDJAMMER HOT GALLEY
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Violation:
A loose profile strip along the back of the grill created an open seam that was difficult-to-clean.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and shall be readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-CREW SCULLERY
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Violation:
There were pipes wrapped with foil making them difficult-to-clean.
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Recommendation:
Cover the pipes with stainless steel. Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and shall be readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
24
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Site:
Other-DECK 4 SCULLERY
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Violation:
The screens in the conveyor dishwashing machine were heavily soiled with paper and food debris.
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Recommendation:
Pre-scrap dishware more thoroughly and clean screens more frequently.
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Item No.:
28
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Site:
Other-DECK 5 SCULLERY
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Violation:
There were many clean plate covers with tiny pieces of adhering paper and food.
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Recommendation:
To prevent cross-contamination, dishware, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
34
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Site:
Other-HOT GALLEY
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Violation:
One of the handwashing stations was partially blocked by a portable food warmer.
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Recommendation:
Handwashing sinks must be accessible to employees at all times.
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Item No.:
34
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Site:
Other-DECK 4 HOT GALLEY
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Violation:
A wiping cloth bucket cart was partially blocking access to one of the handwashing stations.
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Recommendation:
Handwashing sinks must be accessible to employees at all times.
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Item No.:
34
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Site:
Other-VIKING CROWN LOUNGE
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Violation:
The handwashing station for the front bar was 35 feet away from the far point of the preparation counter in the adjacent bar pantry.
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Recommendation:
Handwashing stations must be maintained in good repair and located to permit easy use by food service employees in food preparation areas. No employee shall have to walk a distance of more than 25 feet to reach a station.
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Item No.:
38
|
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Site:
Other-PROVISIONS
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Violation:
The deck in the corridor was cracked and peeling in several places. Some areas were already repaired.
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Recommendation:
It is required that decks be maintained so as to be durable and easily cleanable.
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Item No.:
39
|
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Site:
Other-VIKING CROWN LOUNGE
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Violation:
Lighting was less than 20 foot candles (220 lux) in some areas of the pantry. Lighting could not be increased to 20 foot candles (220 lux) in the front bar for cleaning.
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Recommendation:
It is required that additional lighting be provided to insure at least 20-footcandles of light on all food preparation surfaces.
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Item No.:
40
|
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Site:
Other-WINDJAMMER POT WASH
|
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Violation:
Heavy condensation was present on the exhaust ventilation hood at the pot wash machine. Water was dripping from the hood to surfaces below.
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Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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