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Item No.:
08
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Site:
Galley-Forward Beverage Station
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Violation:
Water was leaking from the atmospheric vent on the backflow prevention device for the juice machines indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Buffet-Aft Lido Beverage Stations
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Violation:
At 12:15 the milk and cream pots were on the beverage station with a black lid. According to the posted time control plan, the lids for the milk and cream were supposed to be blue from 12:00-16:00.
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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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Pizza Station
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Violation:
According to the posted time control pan, a new batch of ingredients was to be placed out for service from 12:00-16:00. At 12:06, the inspector arrived in the area and the mozzarella cheese, tomato sauce, and peperoni appeared to have been heavily used. According to the time control discard label and staff, the food items had just been replaced at 12:00. However, the internal temperatures of all three food items were in the high 50Fs and low 60Fs. The potentially hazardous food items were discarded and replaced.
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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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Other-Deck 10 Room 133
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Violation:
Food and food equipment was stored on a trolley in this unoccupied officer stateroom near the bridge during the inspection. The items included a hotel pan containing Danish, a pan containing more than 6 unopened yogurts, at least 4 unopened cartons of milk, a bowl with ready to eat fruit, a microwave, and a bag of soiled laundry. The food items were immediately discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Dry Store
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Violation:
The tape used to cover a ripped end of a bag of flower was in direct contact with the flour.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Preparation Room-Walk-in Refrigerator #20
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Violation:
The plastic wrap on two hotel pans of sliced tomatoes was peeled back exposing half of the pans. The pans were on the top shelf and were not in the cooling process.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Food Service General-Cork Boards
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Violation:
Several cork boards were observed on the bulkheads and nonfood contact surfaces of equipment in the galleys. Specifically, cork boards were in the crew galley on the side of refrigerator 4319/057 and on the bulkhead near the ice machine, in room service on the bulkhead opposite the reach-in refrigerators, and in the lido pizza outlet on the bulkhead by the handwash sink.
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Recommendation:
Ensure 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.:
22
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Site:
Galley-Aft Warewash
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Violation:
The digital temperature display showed the final rinse temperature was between 210F- 215F, but a 200F maximum registering thermolabel that was placed on the final rinse manifold did not change color, indicating the temperature was less than 200F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Galley-Aft Beverage Station
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Violation:
The counter under the juice machines was soiled with dust and debris. This area was not in operation at the time of the inspection.
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Recommendation:
Ensure 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:
Galley-Aft Toaster Station
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Violation:
The counter under the toasters was soiled with an accumulation of dust and debris. The top of the toasters were also soiled with an accumulation of dust. This area was not in operation during the inspection.
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Recommendation:
Ensure 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:
Galley-Forward Beverage Station
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Violation:
The top of the right juice machine was soiled with a sticky substance.
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Recommendation:
Ensure 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:
Galley-Starboard Preparation Counter
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Violation:
The faux leather cork board on the bulkhead near the ice machine was soiled with food residue in the bottom right corner.
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Recommendation:
Ensure 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:
Buffet-Crew Mess
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Violation:
The ventilation grate on the back of the ice machine was soiled with a heavy accumulation of dust.
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Recommendation:
Ensure 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:
Galley-Aft Salamanders
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Violation:
The technical compartment housing the operating level for the stacked salamander units were both heavily soiled with grease and food debris.
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Recommendation:
Ensure 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:
Galley-Forward Salamanders
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Violation:
The lower technical compartment housing the operating lever for the stacked salamander units was heavily soiled with grease and food debris.
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Recommendation:
Ensure 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.:
28
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Site:
Other-Deck 10 Room 133
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Violation:
Food and food equipment was stored on a trolley in this unoccupied officer stateroom near the bridge during the inspection. The items included a hotel pan containing Danish, a pan containing more than 6 unopened yogurts, at least 4 unopened cartons of milk, a bowl with ready to eat fruit, a microwave, and a bag of soiled laundry. The food items were immediately discarded.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
30
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Site:
Galley-Men's Toilet Room
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Violation:
The toilet room door did not close properly.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Coving
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Violation:
The coving at the deck/bulkhead juncture was missing or recessed in several locations throughout the main galley, especially in the pot wash area and around the tilting pans.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Aft Storage Locker F.S.D 835
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Violation:
A total of three small holes were noted on the bulkhead in this locker.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Close the holes.
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Item No.:
33
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Site:
Galley-Starboard Preparation Counter
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Violation:
Water was dripping onto the deck from the deckhead technical hatch in front of the handwash station
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Pastry
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Violation:
When operated, water leaked from the handwash sink drain line in the ice cream section.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Soup Station
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Violation:
The handwash sink drain line was wrapped in duct tape. Staff stated the pipe was recently damaged and a replacement pipe had been ordered.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Elation and Destiny
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Violation:
The light intensity at several of the waiter stations (pantries) could not be raised to 220 lux for cleaning operations. This was noted on the previous inspection. Staff provided documentation that showed additional lights had been purchased and plans were in place to add the additional lights.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Pantry 1
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Violation:
The plastic covering on two of the light bulbs above the hot line was peeling.
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Recommendation:
Ensure 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.:
37
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Site:
Galley-Warewash
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Violation:
The ventilation for the dishwash machine was insufficient. Condensation was accumulating on the deckhead above and bulkhead around the machine. Crew was wiping the bulkheads and deckhead clean on an almost constant basis. The three employee working in this area were sweating heavily because of the steam heat produced by the machine.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Galley-Pantry 2
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Violation:
One ant was crawling on the bulkhead next to the posted time control plan.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
43
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Site:
Ventilation-Air conditioner units
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Violation:
Four units were inspected. AC 70 FSD 1205 and AC 64.5.11 had a significant buildup of a black substance above the condenser drip pan.
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Recommendation:
Keep air handling units clean.
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