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Item No.:
*
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Site:
*General Comment-Medical, Potable Water, Recreational Water, HVAC, Child Activity Center, and Housekeeping
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Violation:
The Medical, Potable Water, Recreational Water, HVAC, Child Activity Center, and Housekeeping teams on this ship are to be commended for maintaning the high USPHS / Vessel Sanitation Program standards of operation without a single deficiency noted.
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Recommendation:
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Item No.:
13
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Site:
Galley-D2 Main Galley - Hot Line
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Violation:
The cook preparing the eggs to order was asked what the cooking temperature was for the over hard fresh eggs observed on the grill he was preparing for immediate service. His answer was 140 °F and not the required 145 °F
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-D2 Main Galley - Hot Line
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Violation:
At the egg station there was a loose pan with bowls of broken raw shell eggs set on time control for cooking, but there was no discard sticker affixed to either the pan or the bowls. Staff corrected this during the inspection.
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Recommendation:
Provide discard stickers on loose pans/bowls of foods on time control even when the period is less than four hours.
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Item No.:
16
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Site:
Galley-D2 Main Galley - Hot Line
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Violation:
There were in various areas of the hot service line and other cooking or service stations open wheeled trolleys with loose pans containing various potentially hazardous foods on time control, as well as portable tables with similar foods on time control. The posted time control plans in these galley areas did not list these open wheeled trolleys or portable tables as places or units for time only control. The loose pans on the trolleys and tables had discard stickers affixed to each.
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Recommendation:
Provide discard stickers on loose pans/bowls of foods on time control even when the period is less than four hours. Ensure that the time control plans identify both the portable tables and wheeled trolleys as being used for foods on time control.
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Item No.:
16
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Site:
Galley-D2 Main Galley - Hot Line
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Violation:
A pan of cooked potatoes was observed in a hot line overshelf broiler unit with a blue discard sticker affixed to the pan. The posted time as a control plan did not identify this broiler as a time control unit.
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Recommendation:
Ensure that the broiler unit is identified as a time control unit on the time control plan.
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Item No.:
16
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Site:
Galley-D3 Main Galley - Continental Breakfast/Dessert Station
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Violation:
Inside walk-in refrigerator #29 there were two deep plastic bins filled with 18 bags each of cut spinach. The food temperatures measured with the inspector and chef's probe thermometers ranged from 54 to 62 °F. All the bags were opened in front of the inspector, discarded and bleach applied.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Buffet-Lido - Time Control
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Violation:
In various sections both open wheeled trolleys and portable tables were used to position loose pans of potentially hazardous foods on time control, but the written time control plans did not list trolleys or tables as time control units.
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Recommendation:
Ensure that the time control plans identify both the portable tables and wheeled trolleys as being used for foods on time control.
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Item No.:
20
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Site:
Buffet-Lido - Port Ice Cream Counter
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Violation:
The soft serve ice cream dispensing machine was posted out of order and has been in that condition since 16 January, 2016.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-D2 Main Galley
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Violation:
Undercounter reach-in refrigerator 2.18 was posted as out of order in June 2015. The sign also stated that the parts to repair the unit were due to arrive 18 April, 2016.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-D2 Main Galley - Pastry
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Violation:
The steam kettle in this area was posted out of order and has been in that state for 6 months. According to staff it is scheduled for replacement in 2016.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
22
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Site:
Galley-D2 Main Galley - Pot Wash
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Violation:
The pot wash machine was posted out of order and has been in that condition since 9 March. There was a very heavy accumulation of soiled pots and pans throughout the soiled area and along a corridor outside of the space stretching approximately 4 meters along the bulkhead.
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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.:
22
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Site:
Galley-D2 Main Galley - Pinnacle Galley
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Violation:
The in-use conveyor dishwash machine had a final sanitizing rinse manifold temperature of 230 °F, according to the mounted thermometer, but there was no steam heard during the rinse operation. A thermolabel applied to the upper final rinse spray arm did indicate the manifold temperature was at least 200 °F.
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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.:
22
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Site:
Galley-D2 Main Galley - Dishwash
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Violation:
The conveyor glasswash machine was posted out of order on 14 November, 2015. There were five purchase orders posted with parts arrival dates of 21 December, 2015, 15 January, 2016, 15 February, 2016, and 7 March, 2016.
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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.:
22
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Site:
Galley-D3 Main Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine had a final, hot water sanitizing gauge temperature of 220 °F, according to the mounted thermometer, but there was no steam present in the machine and all spray nozzles were viewed and had only water spray in a good spray pattern evident.
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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.:
22
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Site:
Preparation Room-Provisions - Butcher Shop
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Violation:
The undercounter dishwash machine was posted out of order and had been in that state since 16 January, 2016.
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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.:
26
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Site:
Buffet-Crew Mess - Buffet Line
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Violation:
Five of the 30 previously cleaned plates stacked at the entry to the serving line were found soiled with food residue during the lunch service.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
30
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Site:
Galley-D3 Main Galley - Forward Saucier Section
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Violation:
The wash hands often sign was missing from the handwash station.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
30
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Site:
Galley-D2 Main Galley - Pinnacle Galley
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Violation:
The handwash station was missing a wash hands often sign. Staff installed the sign during the inspection.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-D2 Main Galley - Pinnacle Galley
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Violation:
The deck surface in front of the entry door to the galley (at upright refrigerator 2.29A) was heavily cracked and rough to a point that cleaning was difficult.
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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.:
33
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Site:
Galley-D2 Main Galley - Pastry
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Violation:
The deck surface was damaged and pitted making cleaning difficult. Staff noted that the decks are undergoing a section by section resurfacing.
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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.:
33
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Site:
Galley-D2 Main Galley - Pastry
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Violation:
There was a continuous water drip coming from a deckhead hatch inside walk-in refrigerator #26 to the deck below. No food was impacted.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Preparation Room-Provisions - Butcher Shop
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Violation:
There was a continuous water drip from the deckhead panel seam to the preparation counter beside the meat grinder. Additionally, there were several water leaks from deckhead seams in the center section of walk-in refrigerator #5 to the trolleys of packaged meats and the deck between the trolleys.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Preparation Room-Provisions - Bakery
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Violation:
There was an active water leak at the deckhead access hatch to the deck, near the entry corridor inside the bakery where hot trolleys were staged.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Buffet-Lido - Asian Station and Bistro
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Violation:
There was significant damage to the deck surface with broken deck along the gutterway scuppers in both the Asian station and the port and starboard side Bistro sections on the worker side of the buffet counters.
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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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