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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
The time control plans in most of the food areas showed the food stored on temperature, placed on time, and then placed back on temperature. It was determined that this does not occur during operation and no foods were impacted.
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Recommendation:
Ensure the time control plans are correct for all food service operations where time control is used.
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Item No.:
16
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Site:
Galley-Pizzeria
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Violation:
The time control plan stated that the operation was open for 24 hours and that if the food was on time for more than 4 hours it needed to be labeled with the discard time. Also, a neutral cabinet was labeled time control, but according to the staff, the cabinet was only used as a display case.
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Recommendation:
Ensure the time control plan states that all food is labled with the discard time. Remove the time control label from the neutral cabinet.
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Item No.:
08
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Site:
Galley-Central Galley
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Violation:
The backflow prevention device on the upper left combination oven was leaking.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, service, and maintenance.
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Item No.:
33
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Site:
Galley-Bakery
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Violation:
There was peeling, excessive sealant on the bulkhead around the flange on the water line behind the far right oven.
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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.
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Item No.:
33
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Site:
Galley-Bakery Freezer 37
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Violation:
There was an open pipe penetration in the deck from the drain line for the evaporative cooler. Also, there was missing and recessed grouting in several areas.
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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.
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Item No.:
26
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Site:
Galley-Chef's Office
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Violation:
There was excess gray sediment in the left water bath compartment of the ice machine next to the chef's office.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
There were many broken deck tiles around the scuppers and in several areas throughout this galley.
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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-Pastry
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Violation:
There was recessed deck tile grout in many areas near the dough sheeter belt.
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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.:
28
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Site:
Galley-Starboard Lincoln Warewashing
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Violation:
There were 18 trolleys of clean plates with 4 stacks of plates on each trolley that were not covered or inverted during storage. According to the staff, the plates were in a pre-check area and all of the plates would be washed. The inspector was later notified that the plates used for cold food would only be washed if they were dirty. It was not clear if all plates would be re-washed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Warewashing Clean Storage
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Violation:
There were several trays and racks of clean plates where the top plates were not inverted or covered during storage. According to the staff, the plates were in a pre-check area and all of the plates would be washed. The inspector was later notified that the plates used for cold food would only be washed if they were dirty. It was not clear if all plates would be re-washed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
36
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Site:
Dining Room-Lincoln
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Violation:
The light intensity was less than 220 lux in front of the waiter self-service buffets in the center of the dining room. Also, all of the clean waiter stations in the starboard forward area had a light intensity that could not be raised to 220 lux for cleaning operations.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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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 was not self-closing. This toilet room was used by food employees.
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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.:
19
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Site:
Buffet-Lido Hot Breakfast Line
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Violation:
The serving utensil for the container of pancakes was in the container.
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Recommendation:
During pauses in food preparation or dispensing, ensure 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.:
16
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Site:
Buffet-Lido Embarkation Lunch
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Violation:
The set-up time for the embarkation lunch was 10:45 a.m. on the time control plan. According to the chef, the set-up time was noon.
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Recommendation:
Ensure the time control plan correctly describes the food service operation set-up time.
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Item No.:
36
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Site:
Dining Room-Washington
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Violation:
The light intensity for all of the clean waiter stations could not be raised to 220 lux for cleaning operations.
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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.:
29
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Site:
Buffet-Omelet Station
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Violation:
The two handwashing sinks on the worker side of the counter did not provide water at a temperature of at least 100F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet.
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Item No.:
22
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Site:
Food Service General-Glasswash Machines
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Violation:
The conveyor speed indicated on the data plates for all of the glasswash rack conveyor machines was in racks per hour.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
16
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Site:
Buffet-Port Forward
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Violation:
The set-up time for the midnight snack was missing on the time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet.
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Item No.:
33
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Site:
Buffet-Port Forward
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Violation:
There was recessed deck grout against the bulkhead and around the scuppers.
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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.:
21
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Site:
Galley-Deli Panry
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Violation:
The cloth around the steam pipe for the left bain marie was fraying in several areas.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
34
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Site:
Galley-Deli Panry
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Violation:
The steam pipe for the left bain marie was leaking.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-Port Center
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Violation:
There was a coffee machine behind the beverage area that had not been used in two months and staff stated it was not necessary to the operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
34
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Site:
Galley-Warewashing
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Violation:
The deck tap under the handwashing sink in between the potwash and the warewash machines was leaking.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
21
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Site:
Galley-Extension Pantry
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Violation:
There was a seam on the back plates of the deli slicers.
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Recommendation:
Seal the seams.
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Item No.:
24
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Site:
Galley-Starboard forward
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Violation:
The concentration of the chlorine solution in the sanitizing bucket was less than 50 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
21
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Site:
Galley-Buffet Pantry
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Violation:
There was a seam on the back plate of the deli slicer.
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Recommendation:
Seal the seam.
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Item No.:
36
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Site:
Galley-Center Galley
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Violation:
The light intensity was less than 110 lux behind the deck-mounted ovens.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Ice Machines
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Violation:
The light intensity was less than 110 lux behind and around the ice machines.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Bakery
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Violation:
The light intensity was less than 110 lux to the left of the deck-mounted oven.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
26
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Site:
Room Service-Ice machine
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Violation:
There was excess gray sediment in the left water bath compartment.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
16
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Site:
Room Service-Time Control Plan
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Violation:
The operation was open 24 hours, but the time control plan indicated that the food should only be labeled if the food was out for more than 4 hours.
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Recommendation:
Ensure the time control plan states that all food is labled with the discard time.
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Item No.:
33
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Site:
Dining Room-Steakhouse
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Violation:
The deck in front of the clean waiter station was soiled with brown stains and large pepper corns. This area was not in operation at the time of the inspection.
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Recommendation:
Ensure 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.:
39
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Site:
Dining Room-Washington
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Violation:
There were two large live flies in the dining area. This area was not in use during the inspection.
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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.:
20
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Site:
Pantry-Deck 1 Starboard 1.08
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Violation:
Water was leaking from the top compartment of the ice machine, running down the outside, and pooling on the deck.
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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.
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Item No.:
41
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Site:
Medical-Staff Toilet Room
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Violation:
There was no handwashing sink in the toilet room. The bed pan washing sink was used as the handwashing sink. There was also no hot water supplied to this sink.
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Recommendation:
Install a proper handwashing sink. Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water.
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Item No.:
29
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Site:
Galley-Dishwash
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Violation:
A wet wiping cloth was draped on the side of the handwashing sink. The cloth was removed.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
25
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Site:
Galley-Dishwash
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Violation:
A wet wiping cloth was draped on the side of the handwashing sink and there was no sanitizing bucket in this area.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
There was condensate on the top, back of the exhaust hood above the pasta boiler. The boiler was turned down.
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Recommendation:
Ensure the excessive steam from the pasta boiler does not collect as condensate on the exhaust hood.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
There was condensate from excessive steam on the underside of the shelf above the left side of the steam table. No food was impacted and the steam was turned down.
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Recommendation:
Ensure the excessive steam from the steam table does not collect as condensate.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck tile grout behind steam kettle EO-25 was separating at the juncture with the stainless steel deck, creating a gap.
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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.
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Item No.:
20
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Site:
Galley-
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Violation:
The blast chiller had been out of order for almost one month. Spare parts had been ordered and foods were being cooled in the freezer.
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Recommendation:
Repair the blast chiller.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
The light intensity in front of the beverage and salad stations was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Staff Mess
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Violation:
The light intensity in front of the salad station was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
16
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Site:
Buffet-All Messes
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Violation:
There were no time control labels on the refrigerator compartments for the espresso machines in the crew, staff, and officer messes. These units were listed on the time control plan and the milk inside the compartments was labeled with discard times. Time control labels were placed on the compartments.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
36
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Site:
Bar-Java Cafe
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Violation:
The light intensities behind the two counter-mounted espresso machines were less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Bar-Lobby
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Violation:
During operation, the light intensity at the handwashing station was less than 110 lux. The undercounter lights were turned on and the light intensity was above 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Buffet-Lido Forward Beverage Counter
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Violation:
The light intensity was less than 110 lux behind the counter-mounted coffee machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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