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Item No.:
12
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Site:
Galley-Guys Burger
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Violation:
A crew member handling raw beef with his gloved hands subsequently handled a large dispensing container of salt with the same gloved hands. The container of salt was used by other crew members working in the outlet. Additionally, the crew member handled the spatula at the onion grilling station with the same gloved hands that was also used by another crew member. The crew member was instructed to remove his gloves and wash his hands after handling raw meat and before conducting different tasks.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
14
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Site:
Galley-Hot Galley
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Violation:
A cook involved in food production had a goatee and a pronounced mustache and was not wearing a beard restraint.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
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Item No.:
16
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Site:
Buffet-Lido - Consumer Advisories
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Violation:
Consumer advisory placards for cold smoked salmon and roast beef did not include the verbiage: can be cooked to order or are served raw or undercooked. This was immediately corrected.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Buffet-Lido - Coffee Station
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Violation:
Three one-gallon containers of milk, five cartons of cream, and two containers of whipped cream placed on time control were not discarded at the end of the service period. The service period ended at 1045 and the products were observed inside the time control refrigerator at 1120. The products were immediately discarded.
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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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Buffet-Good Eats Taste of the Nation
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Violation:
A tray of bread was not adequately positioned under the sneeze guard nor was it protected with lids or other effective means. This was corrected.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Good Eats Fruit and Salad Station
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Violation:
There were no self-service tongs available for the pears or apples.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Buffet-Good Eats Taste of the Nation
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Violation:
A pipe at the top of the temperature control reach-in refrigerator was dripping water causing water to pool on the top tray. Additionally, the two inside fans were dusty and soiled. No food was in the refrigerator at the time of the inspection.
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Recommendation:
Ensure multiuse food-contact surfaces are 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.
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Item No.:
21
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Site:
Buffet-Lido - Midship Coffee Station
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Violation:
Coffee was leaking from the coffee machine drain line located inside the technical compartment and pooling on the deck inside the technical compartment. This was corrected.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment.
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Item No.:
22
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Site:
Galley-Portside Glasswash Machine
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Violation:
The top spray arm of the glasswash final rinse was not emitting an adequate spray pattern.
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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.
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Item No.:
22
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Site:
Galley-Flight-type Dishwasher
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Violation:
Plastic cups and debris were clogging the drains in the wash and final sanitizing rinse drain pans.
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Recommendation:
Ensure warewashing machines are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Portside Flight-type Dishwash Machine
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Violation:
The door gasket was in disrepair allowing steam to exit the wash compartment. Additionally, the top spray arm of the flight-type dishwash machine was not emitting an adequate spray pattern.
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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-Potwash
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Violation:
An excessive amount of soiled ware accumulated on soiled drop counters and on the additional deck stands brought in to handle the excessive ware. This included more than 12 rows of mixed trays, plastic bins and cutting boards up to the deckhead.
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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.:
24
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Site:
Galley-Sanitizing Solution
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Violation:
The sanitizing solution in the white bucket near the galley's portside entrance measured higher than 200ppm.
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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.:
24
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Site:
Galley-Starboard Dishwash
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Violation:
Minimal to zero water pressure was observed at the final sanitizing rinse nozzles of the in-use flight type dishwash machine. The machine was immediately taken out of service. This unit was corrected by the end of the inspection.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
26
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Site:
Buffet-Team Dining #1 - Beverage Station
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Violation:
Dried beverage residue of more than a day's accumulation was on the underside panel of the hot chocolate machine and juice dispenser. Additionally the hot chocolate dispensing nozzle had a heavy build-up of chocolate residue.
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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.:
26
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Site:
Buffet-Lido - Chopsticks
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Violation:
Two previously cleaned and sanitized white bowls out for passenger service were soiled with encrusted food debris on the food contact sides.
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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.:
26
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Site:
Buffet-Aft Portside Beverage Station
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Violation:
A peeling sticker was in the food splash zone of the water dispenser.
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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.:
28
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Site:
Galley-Plate Storage
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Violation:
There was standing water on the shelves in three of the undercounter storage compartments. Staff could not determine where the water had come from.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Dishwash
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Violation:
On the clean storage shelves, four bins of plastic cups and one tray of bowls were wet nested. Additionally, two of the bins were completely covered by a lid. Corrections started immediately.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-Lido - Coffee Station
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Violation:
A previously cleaned and sanitized ice scoop and a drink mixer were stored inside cups with standing water. These utensils were to be used during the next service period.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
32
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Site:
Galley-Pastry Handwash Station
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Violation:
There was food debris in the handwash station's waste receptacle.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Buffet-Midship Beverage Station
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Violation:
Water was dripping and pooling in the technical compartment under the ice/water machine.
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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:
Other-Food-Only Elevator
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Violation:
The deck of the elevator was soiled with food debris of more than a day's accumulation and pink water was pooling on the right-side of the deck.
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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:
Buffet-Good Eats Taste of the Nation
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Violation:
Two air vents above the hot buffet were dusty and soiled with a sticky substance.
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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:
Food Service General-Decks
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Violation:
The deck tiles and deck grouting were missing, recessed or chipping throughout multiple food outlets. These locations included: walk-in refrigerators, lido galley, main galley preparation areas and crew 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:
Buffet-Lido - Midship Coffee Station
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Violation:
Coffee was leaking from the coffee machine drain line located inside the technical compartment and pooling on the deck inside the technical compartment. This was corrected.
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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-Portside Flight-type Dishwash Machine
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Violation:
Water was leaking from the underside of the portside flight-type dishwash machine and water was pooling on the deck.
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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:
Buffet-Lido - Beer Station
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Violation:
There was an opening in the deckhead above the beer station with a cord coming out.
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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.:
36
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Site:
Buffet-Lido - Beer Station
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Violation:
Light intensity at the beer station could not be raised to 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-Team Dining #1 - Beverage Station
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Violation:
Light intensity to the left of and behind the ice cream machine could not reach 110 lux of light.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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:
Buffet-Officer Mess
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Violation:
Light intensity at the soiled drop-off table could not be raised to 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-Team Dining #2
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Violation:
Light intensity at the soft-serve ice cream station did not reach 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-Ice Cream Stations
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Violation:
At both the portside and starboard side ice cream stations, the light intensity was below 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.:
39
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Site:
Food Service General-Flies
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Violation:
Numerous flies were observed throughout the food service outlets. Locations included: midship Lido beverage station (1 fly); Lido potwash (1 fly); aft starboard Lido beverage station (2 flies); hot chocolate dispenser in the aft portside Lido beverage station (10 flies); Main Galley Pastry near trash can (1 fly); Main Galley starboard dishwash (1 fly).
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
43
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Site:
Ventilation-AC Station F.S.D. 2.5.06 (Red Frog) & Deck 4 Portside AC 4.048
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Violation:
The air filters in the AC units were heavily soiled with dust and debris. Crew stated that the filters do not get changed for 6 months, but are frequently checked.
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Recommendation:
Keep air handling units clean.
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