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Item No.:
19
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Site:
Galley-Windjammer Hot Galley
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|
Violation:
A container of salt was on the preparation table near the braising pan without a label identifying its contents. The area had just finished operation.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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|
Site:
Galley-Windjammer Hot Galley
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|
Violation:
A plastic container of cut tomatoes, which was not in the cooling process, was stored uncovered on the middle storage shelf in the walk-in refrigerator.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
37
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|
Site:
Galley-Windjammer Hot Galley
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|
Violation:
Condensation was accumulating on the deckhead in several location in the walk-in refrigerator above stored food. No condensation was observed dripping on to food.
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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.:
27
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|
Site:
Galley-Windjammer Hot Galley
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|
Violation:
The clean storage rack by the dry store locker was soiled with food debris in several locations, including on the shelf surface and on the side bars. A previously cleaned portable wok machine on the storage shelf was still soiled with food debris on the nonfood contact surface.
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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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|
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Item No.:
28
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|
Site:
Galley-Windjammer Hot Galley
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|
Violation:
Two portable wok machines and a blender were stored on the soiled clean storage shelf by the dry store locker.
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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.:
22
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|
Site:
Galley-Jade Pot Wash
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|
Violation:
The soiled storage area of the pot wash was overwhelmed with soiled pots, pans, and other equipment. As a result, two trolleys stacked with soiled pots, pans, and other equipment were stored in the cooking section of the galley directly in front of the soup kettle and within 1 foot of the adjacent braising pan. The hot galley had just finished operation when the inspector arrived in the area.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
33
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|
Site:
Galley-Jade Hot Galley
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|
Violation:
A brown liquid was accumulating in the light fixture above the soup kettle.
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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.:
21
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|
Site:
Galley-Warewash
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|
Violation:
At least 30 individual serving dishes were found either cracked, chipped, or damage on the clean storage shelf as well as on the soiled drop-off counter. There were several different style and types of serving dishes found. Staff stated that some replacement serving dishes had arrived the morning of the inspection.
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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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|
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Item No.:
27
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|
Site:
Galley-Warewash
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|
Violation:
Two previously cleaned salad dressing display trays were stored on the clean storage shelf and still had 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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|
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Item No.:
22
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|
Site:
Galley-Warewash
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|
Violation:
Several used coffee creamer cups, sugar packets, coffee stirrers and other food debris were observed at the bottom of the prewash compartment inside the rack-type glasswash machine. This machine was in-use during the inspection.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
21
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|
Site:
Buffet-Windjammer Starboard Cereal Counter
|
|
Violation:
Two plastic jugs of breakfast syrup were stored in the undercounter cabinets that were constructed of composite wood. The jugs were immediately relocated to a stainless steel storage cabinet.
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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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|
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Item No.:
27
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|
Site:
Buffet-Windjammer Starboard Cereal Counter
|
|
Violation:
The surface under the plastic jugs of breakfast syrup was soiled with a sticky residue.
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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.
|
|
|
Item No.:
26
|
|
Site:
Bar-Plaza Bar
|
|
Violation:
The inside of the far right beer tap was soiled with gray debris when checked with a drinking straw.
|
|
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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|
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Item No.:
27
|
|
Site:
Bar-Plaza Bar
|
|
Violation:
The counter under the espresso machine was soiled with an accumulation of white 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.:
32
|
|
Site:
Galley-Warewash
|
|
Violation:
Three garbage cans were completely filled with food debris but were not covered.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
27
|
|
Site:
Galley-Chops
|
|
Violation:
The back of the previously cleaned grease drip tray housing for the grooved grill was still soiled with grease residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Suite Lounge
|
|
Violation:
It could not be determined during the inspection if the two light bulbs above the ceramic hot top were shatter-resistant.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Suite Lounge
|
|
Violation:
The undercounter hot warming cabinet was listed as a time control unit on the time control plan but was not physically labeled as such.
|
|
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.:
39
|
|
Site:
Pantry-Olive or Twist
|
|
Violation:
Two small drain flies were observed by the bottles of liquor stored on the counter.
|
|
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.:
40
|
|
Site:
Pantry-Olive or Twist
|
|
Violation:
One dead house fly was on the counter by a previously cleaned blender.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
21
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
The profile around the grease chute inside the grease drip tray housing of the far right flat grill was missing a screw. This allowed the profile to hang down and expose a difficult to clean area.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
The inside of the two far right beer taps on the front service counter were soiled with gray debris when checked with a drinking straw.
|
|
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.:
38
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
A mop and mop bucket were stored to the left of ice machine.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
16
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
The display refrigerator CH/5/22 was listed as a time control unit on the time control plan but was not physically labeled as such.
|
|
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).
|
|
|
Item No.:
39
|
|
Site:
Buffet-Cafe Promenade
|
|
Violation:
One house fly was observed on the deckhead above the 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.:
13
|
|
Site:
Other-The Cupcake Cupboard
|
|
Violation:
The acute gastroenteritis (AGE) questionnaires from April 2017 for the cupcake decorating classes were not available during the inspection. According to the approved variance, the AGE questionnaires must be retained for 6 months.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Sorrento's
|
|
Violation:
The four display refrigerators on the service line were listed as time control units on the time control plan but were not physically labeled as such.
|
|
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).
|
|
|
Item No.:
16
|
|
Site:
Galley-Sabor
|
|
Violation:
Undercounter hot warming cabinet HH/4/01 was listed as a time control unit on the time control plan but was not physically labeled as such.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Galley-Sabor
|
|
Violation:
An excessive amount of lubricant was applied at the top of the rotating pole in the middle of the tortilla maker. The excessive lubricant was directly above the food contact surface of the tortilla maker.
|
|
Recommendation:
Apply lubricants to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.
|
|
|
Item No.:
27
|
|
Site:
Galley-Sabor
|
|
Violation:
The back of the previously cleaned grease drip tray housing of the flat grill was still soiled with grease residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
32
|
|
Site:
Galley-Sabor
|
|
Violation:
Two garbage cans in the warewash area had food debris inside but were not covered. The area was in operation during the inspection.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
The rat guards on all of the forward mooring lines were not adequately placed to protect the ship and placed touching the ship's hull. The guards were the single 'U' type which requires 2 guards on each line to completely encompass the line to prevent pests from crawling up the underside of the line.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) log
|
|
Violation:
On the September 17-24 voyage, an AGE symptomatic food handler had an onset time of 8:00 am. The crew member reported to medical at 11:20 am. Between the time of onset and reporting, the crew member went to the crew galley and reported to work. A review of the crew member's medical record showed that the crew member stated he experienced GI symptoms regularly and reported to medical once the symptoms became above normal.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure employee report to the medical center immediately after experiencing an episode of vomiting and/or diarrhea.
|
|
|
Item No.:
33
|
|
Site:
Galley-Room Service
|
|
Violation:
This area had recessed grouting making the deck difficult to clean. This area was identified on a plan to be repaired.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
One house fly was observed in this area.
|
|
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.:
21
|
|
Site:
Galley-Deck 5 Clean Dish Area
|
|
Violation:
The coating on several waiter serving trays was peeling and in disrepair. The trays were immediately discarded.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 Main Galley Glasswash
|
|
Violation:
The final rinse temperature at the manifold reached a maximum temperature of 171F on the inspector's thermometer. The inspector also used two 180F thermolabels. No color change was observed on the stickers, indicating the manifold was not reaching 180F. This was corrected and verified by the inspector before the end of the inspection. The surface temperature was measured above 160F at the plate surface by the inspector
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 Buffet Station Cold Room
|
|
Violation:
Upon review of the cooling logs, two pans of broccoli, two pans of zucchini, two pans of onions, two pans of peppers, and two pans of radishes were grilled on September 13. The pans were date marked September 14- September 20. Staff stated the vegetables were marinated on September 14. The trays were relabeled with the correct date immediately.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Beverage Machine
|
|
Violation:
Water was dripping from the hose line onto the counter under the espresso machine.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 3 Pot Wash
|
|
Violation:
When testing the final rinse temperature at the plate surface, the inspector's thermometer and one crew member's thermometer read 174F. Another crew member's thermometer read 188F. When the inspector placed a 200F thermolabel on the final rinse manifold, the sticker turned black, indicating the final rinse temperature at the manifold was above 200F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
Water had pooled in the light shield above the dishwash. The source of the water 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.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse curtain of the dish machine was soiled. The curtain was washed, rinsed, and sanitized before being placed back in the machine.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
19
|
|
Site:
Provisions-Corridor
|
|
Violation:
One closed bottle of water and one open, half consumed bottle of water were stored on top of a pallet of bananas.
|
|
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.:
39
|
|
Site:
Provisions-Dry Store 1
|
|
Violation:
One house fly was observed on top of a bag of evaporated salt.
|
|
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:
Provisions-Dry Store 2
|
|
Violation:
Three house flies were observed in this area.
|
|
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.:
22
|
|
Site:
Galley-Deck 5 Glasswash
|
|
Violation:
The final rinse temperature at the manifold reached a maximum temperature of 171F on the inspector's thermometer. The inspector also used two 180F thermolabels. No color change was observed on the stickers, indicating the manifold was not reaching 180F. This was corrected and verified by the inspector before the end of the inspection. The surface temperature was measured above 160F at the plate surface by the inspector
|
|
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.:
21
|
|
Site:
Galley-Chops
|
|
Violation:
The grease drip tray housing for the grooved grill appeared to have been narrowed after installation. This modification made it difficult to reach the back of the drip tray housing for cleaning.
|
|
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.
|
|