|
|
|
Item No.:
*
|
|
Site:
Potable Water-Separator Room Reverse Osmosis Unit
|
|
Violation:
Staff Engineer stated that the reverse osmosis unit has been out of service for two years.
|
|
Recommendation:
Equipment must remain in a state of good repair and proper adjustment that meets the operational specifications and guidelines.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable to Technical Water Line Striping
|
|
Violation:
The striping on potable water line after the reduced pressure assembly was labeled blue indicating potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
*
|
|
Site:
Children Area-Restroom
|
|
Violation:
The restroom for children five years old and under had two ceiling tiles that were dislodged and hanging down. Staff fixed the tiles during the inspection.
|
|
Recommendation:
Maintain the integrity of the deckhead as to the original constructional design.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Aft Rat Guards
|
|
Violation:
The aft rat guards were not positioned properly to stop rodents.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 Grill
|
|
Violation:
One small fly was in front of door 67.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Grill Walk-in Refrigerator and Freezer
|
|
Violation:
Multiple small holes were noted in the refrigerator and freezer. Also, a brown liquid was noted on the deck in the freezer.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 9 Aft Beverage Station
|
|
Violation:
The ice overflow bin was cracked and soiled.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Deck 9 Aft Beverage Station
|
|
Violation:
The ice overflow bin was cracked and soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Deck 9 Aft Beverage Station
|
|
Violation:
On small fly was located in the undercounter cabinet below the ice machine.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 9 Sweet Spot
|
|
Violation:
Six stacks of plates out for service were stored inverted on the buffet line on a soiled linen. The plates were immediately removed.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 9 Sweet Spot
|
|
Violation:
The side panel of the undercounter refrigerator 9.6653A was unable to close, which exposed a difficult to clean technical space. A large amount of ice had built up in this area by the compressor, which caused the panel to protrude. Crew immediately began repairs.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Pizza Walk-in Refrigerator
|
|
Violation:
Grouting was missing around the deck tiles. When stepped on, water was visible. Crew explained there was a comprehensive plan to address the decks in food areas including grouting.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 9 Pizza Station
|
|
Violation:
A soiled tray contained two previously cleaned bowls were found soiled and stacked together inverted.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 9 Walk-in Refrigerator 49
|
|
Violation:
Excessive condensate accumulated on the deckhead in the walk-in refrigerator above a tray of grilled pineapples, a tray of grilled eggplant, and a plastic bin containing wax bean salad. Additionally, a heat sensor on the deckhead was wet, soiled and had a brown color.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 9 Walk-in Refrigerator 49
|
|
Violation:
Excessive condensate accumulated on the deckhead in the walk-in refrigerator above a tray of grilled pineapples, a tray of grilled eggplant, and a plastic bin containing wax bean salad. Additionally, a heat sensor on the deckhead was wet, soiled and had a brown color. Water droplets were noted on top of all food trays; however, active dripping was not noted.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Center Walk-in Refrigerator
|
|
Violation:
The deckhead panels were separating which allowed water to drip onto the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 9 Soup Station
|
|
Violation:
Condensation was noted under the air supply unit. No dripping was noted and no food was impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 Dishwash
|
|
Violation:
One small fly was at the soiled end.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 9 Dishwash
|
|
Violation:
Excessive condensation accumulated over the soiled end. Crew stated they had opened the machine prior to the inspector's arrival, which released steam into the area.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 9 Dishwash
|
|
Violation:
Five soiled plates were noted in the clean storage rack area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 Dishwash
|
|
Violation:
Two pre-wash nozzles were partially blocked in the dishwash machine. The dishwash machine was in use at the time.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 Forward Port Beverage Station
|
|
Violation:
Two small flies were noted in the undercounter technical space under the ice machine.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Black Pearl
|
|
Violation:
Three small flies were noted by the forward beverage station.
|
|
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.
|
|
|
Item No.:
*
|
|
Site:
Galley-Paint smell throughout Galley
|
|
Violation:
There was a strong smell of paint odor in the main galley. Crew reported that the deck above the main galley was being painted, and due to its location near the air intake units, the galley smelled of paint. Inspector went and verified the area painted.
|
|
Recommendation:
Insist the crew is mindful of ventilation issues during general maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Appetizer Walk-in
|
|
Violation:
The grouting on the deck was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Room 34 Walk-in Refrigerator
|
|
Violation:
The handle to the unit was extremely soiled. The area was not in service.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Appetizer
|
|
Violation:
The mixer was chipping around the rotating arm, making a difficult to clean area.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Appetizer
|
|
Violation:
One small fly was on the column behind the mixer.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Service Bar
|
|
Violation:
Standing water accumulated on the deck under the ice machine. The source was unknown. The bar was in service at the time of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
28
|
|
Site:
Galley-Service Bar
|
|
Violation:
Six previously cleaned large plastic bins were stored inverted, wet, and soiled with a white liquid and hair in the walk in unit. The items were removed for cleaning.
|
|
Recommendation:
If used with potentially hazardous food, ensure equipment, food-contact surfaces, and utensils used on a continuing basis are washed, rinsed, and sanitized at least every 4 hours.
|
|
|
Item No.:
26
|
|
Site:
Galley-Service Bar
|
|
Violation:
Six previously cleaned large plastic bins were stored inverted, wet, and soiled with a white liquid and hair in the walk in unit. The items were removed for cleaning.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
39
|
|
Site:
Galley-Aft Service Bar
|
|
Violation:
One small fly was noted by the soda rack.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Fire Door 3.094
|
|
Violation:
Seven coffee and water dispensers were wet and soiled and found on an excessively soiled deck. Loose wires and pipes were exposed on the deckhead. Multiple deck stands, decorations, fake flowers, and other nonfood items were found in the room
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Galley-Fire Door 3.094
|
|
Violation:
Seven coffee and water dispensers were wet and soiled and found on an excessively soiled deck. Loose wires and pipes were exposed on the deckhead. Multiple deck stands, decorations, fake flowers, and other nonfood items were found in the room.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Fire Door 3.094
|
|
Violation:
A soiled small conveyor oven and counter stand mixer were found on an excessively soiled deck. The room also contained miscellaneous spare parts for food equipment such as stand mixer beaters and plastic top-hoppers as well as clean and unused waste containers. Additionally, there were various mechanical spare parts. The deckhead was unfinished with wires and pipes exposed.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry
|
|
Violation:
The deck mounted stand mixer was chipping along the food splash area, making the area difficult to clean. Additionally, excessive grease was found above the mixing bowl placement. Crew reported the grease was in an area that did not require grease for machine operation.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
26
|
|
Site:
Galley-Pastry
|
|
Violation:
The deck mounted stand mixer was chipping along the food splash area, making the area difficult to clean. Additionally, excessive grease was found above the mixing bowl placement. Crew reported the grease was in an area that did not require grease for machine operation.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Soup Station
|
|
Violation:
The corner kettle was dripping onto the deck, creating standing water.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Galley-Hot Galley
|
|
Violation:
One small fly was noted near the combination ovens.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
Water was dripping from the underneath wash sink. The crew reported that the leaks was from the water supply to the dispenser.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Fire Safety Door 3.069
|
|
Violation:
A new coffee machine was stored in a wrapped box directly on the heavily soiled deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
28
|
|
Site:
Galley-Fire Safety Door 3.069
|
|
Violation:
A new coffee machine was stored in a wrapped box directly on the heavily soiled deck.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Glasswash
|
|
Violation:
Excessive standing water was noted under the clean end of the dishwash machine. The source of the water was not determined.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Galley-Aft Glasswash
|
|
Violation:
The far right rinse nozzle was blocked with debris. This was immediately fixed.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Aft Glasswash
|
|
Violation:
The right side nozzles of the final rinse manifold did not spray a consistent fan like pattern. The inspector was able to obtain a minimum temperature of 160F at the plate surface. Crew began work to adjust the pressure of the final rinse.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Cleaning Locker
|
|
Violation:
A wet mop was found in a bucket in a manner that did not allow it to air dry. This was immediately corrected.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess Cold Buffet
|
|
Violation:
The upper sneeze guards were not effective in protecting against the contamination of food items. Plates of pasta, vegetables, cold cuts, and cheese were found in the upper display shelf and out for crew service. Similar violations were noted on the previous inspection in the officer and staff mess.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
One lower final rinse nozzle on the right was partially blocked with debris. One upper and one lower wash nozzles on the left side were partially blocked with debris
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Meat Walk-in Freezer
|
|
Violation:
Excessive condensation was noted on the deckhead.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Meat Walk-in Freezer
|
|
Violation:
Excessive condensation was noted on the deckhead. Dripping was noted onto 1) a pallet containing boxes of polish sausage and lamb; 2) a pallet with boneless beef chuck roll; 3) a pallet of sausage; and 4) a shelf containing multiple boxes of beef tenderloin.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Fish Thaw
|
|
Violation:
Four plastic lids were on top of a plastic bin of base. The lids were wet and placed in a manner that prevented them from air drying.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
38
|
|
Site:
Provisions-Dry Store 2
|
|
Violation:
Two canisters of ethanol gas standards used to calibrate breathalyzer machines were stored along with boxes of alcohol and carbon dioxide canisters. Crew explained that the canisters were required by Coast Guard to be stored in this type of locker. Crew were able to identify another appropriate locker for the items to be moved to. Additionally, a box containing drug specimen kits was stored in the same area on top of a box of glasses.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Store 2
|
|
Violation:
A box containing three bottles of vodka was stored directly on the deck.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Steakhouse Bar
|
|
Violation:
Excessive standing water was on the soiled deck under the soda fountain. The source was unknown.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Bar-Steakhouse Bar Pantry
|
|
Violation:
One fly was noticed in the pantry.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 9 Deli Station
|
|
Violation:
The undercounter refrigerator handle was excessively soiled. The area was in service
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 9 Tandoor Counter
|
|
Violation:
Three soiled spoon handles were found out for service.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Beverage Station
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Violation:
The small hotel store between the Tandoor and the passenger restroom contained two excessively soiled electric kettles that were wrapped in plastic. Crew reported they had not been used in years and would dispose of them.
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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.:
33
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Site:
Galley-Deck 9 Tandoor Walk In Refrigerator
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Violation:
Excessive water was trapped in the lighting fixture. No dripping was noted.
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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.:
16
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Site:
Buffet-Beverage Station
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Violation:
The time control plan indicated that milk and half and half had blue covers until 2:00 pm. At 2:00 pm, the items were due to be discarded, and new pitchers would be placed on the service line with blue covers. At 2:04 pm, two pitchers with blue tops were noted at the port beverage station by the Mongolian line. At 2:07 pm, the two pitchers at the port beverage station by the Italian line were changed out. At 2:06 pm, two pitchers at the starboard beverage station by the Italian line were changed out. Crew reported a total of 5 beverage stations.
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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.:
28
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Site:
Buffet-Lido Port Beverage Station
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Violation:
Approximately 50 plastic cups were wet and stored inverted on a wet green tray in a manner that prevented them from air drying. Cups were out for service, and were removed for cleaning.
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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.:
22
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Site:
Pantry-Splendido Pool Bar Pantry Glasswash
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Violation:
Four wash nozzles were partially blocked with food debris.
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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.:
13
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Site:
Food Service General-
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Violation:
Multiple storage areas were found on the vessel including in the main galley and on the lido deck that had one or multiple of the following issues 1) Previously cleaned, soiled equipment, 2) storage of food equipment in improperly constructed storage rooms, 3) food equipment stored directly on the deck
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
33
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Site:
Galley-Deck 9 Walk-in Refrigerator 49
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Violation:
Excessive condensate accumulated on the deckhead in the walk-in refrigerator above a tray of grilled pineapples, a tray of grilled eggplant, and a plastic bin containing wax bean salad. Additionally, a heat sensor on the deckhead was wet, soiled and had a brown color.
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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.:
33
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Site:
Galley-Fire Door 3.094
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Violation:
Seven coffee and water dispensers were wet and soiled and found on an excessively soiled deck. Loose wires and pipes were exposed on the deckhead. Multiple deck stands, decorations, fake flowers, and other nonfood items were found in the room
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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. 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.:
38
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Site:
Buffet-Beverage Station
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Violation:
The small hotel store between the Tandoor and the passenger restroom contained two excessively soiled electric kettles that were wrapped in plastic. Crew reported they had not been used in years and would dispose of them.
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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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