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Item No.:
17
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Site:
Buffet-Deck 12 Anckelmannsplatz Lido Antipasti Station
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Violation:
Five carafes of milk (buttermilk, soy milk, hazelnut milk, goat milk, and rice milk) were out for service on time control and were labeled with 5-hour time control labels (0700-1200) instead of a 4-hour label. The milk had been out for service for fewer than 4 hours. Corrective action started immediately.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
The 19 September cooling log listed pork schnitzel that began cooling at 1045 but did not have any further temperatures listed or any comments about what happened to the food item. A beef product began cooling at 1901 from 73.9°C (165°F) and was measured at 17°C (62.6°F) at 2100, but no further times or temperatures were listed for this product. There was no comment to indicate what happened to this product. On 15 September, cooling logs documented marinated beef began cooling at 1910 at 8.3°C (47°F) but no further temperatures were listed and there was a comment that stated 'fridge'. The responsible Chef indicated in each case, the food went out for service before cooling was complete but this was not documented.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Pastry
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Violation:
The large bin containing pastry custard powder was not labeled to identify the product.
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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.:
20
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Site:
Galley-Kebab Machine
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Violation:
The kebab machine was out of service for at least 2 months.
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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.:
21
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Site:
Buffet-Deck 5 - Tag & Nacht
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Violation:
The edge of the employee side of the front countertop was damaged and chipped.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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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Item No.:
22
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Site:
Galley-Deck 12 Potwash
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Violation:
The soiled landing and wash compartment of the three-compartment sink were significantly overloaded with pots and pans. The pre-wash spray hose was blocked by the soiled items. Crew were scrubbing pots and pans in the wash compartment but were not able to fully submerge the items in the wash sink. There was a small amount of food debris in both the rise and sanitize compartments. Corrective action began immediately.
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Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used. 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. 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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 12 Dishwash
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Violation:
Excessive food debris accumulated in the wash tank of the rack-type glasswash machine. The curtains before and after the final rinse spray were soiled with debris and the clean landing of the machine was soiled with food debris.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. Corrective action began immediately. 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 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-Deck 4 Dishwash
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Violation:
The inspector and crew were unable to consistently measure a temperature of 160°F (71°C) at the final sanitizing rinse plate surface of the flight-type dishwash machine closest to the bulkhead. Each temperature measured under 160°F (71°C), although one reading was within the acceptable margin of error. Several testing methods were used. The final sanitizing rinse reached above 180°F (82°C) at the spray arm and the wash water measured above 160°F (71°C).
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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-Deck 4 Dishwash
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Violation:
The landing area of the rack-type glasswash machine was soiled with food debris.
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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 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.:
23
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Site:
Galley-Deck 12 Dishwash
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Violation:
Excessive food debris accumulated in the wash tank of the rack-type glasswash machine. Additionally, the curtains before and after the final rinse spray were soiled with debris. The clean landing of the machine was soiled with food debris as well. Corrective action began immediately.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
24
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Site:
Galley-Deck 4 Dishwash
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Violation:
The inspector and crew were unable to consistently measure a temperature of 160°F (71°C) at the final sanitizing rinse plate surface of the flight-type dishwash machine closest to the bulkhead. Each temperature measured under 160°F (71°C), although one reading was within the acceptable margin of error. Several testing methods were used. The final sanitizing rinse reached above 180°F (82°C) at the spray arm and the wash water measured above 160°F (71°C).
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 4 Dishwash
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Violation:
The large container of ready-to-use chlorine solution measured above 200ppm (approximately 250ppm). This solution was used to fill smaller buckets of sanitizing solution throughout the galley. The solution in two small buckets also measured over 200ppm. Corrective action started immediately.
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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.:
26
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Site:
Galley-Deck 4 Hot Appetizer Line Portside
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Violation:
At least 5 bowls stored in hot holding cabinet 094 and at least 5 bowls stored in cabinet 093 were soiled with food debris on the food-contact surface. Corrective action started immediately.
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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:
Galley-Pastry
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Violation:
The spout of the previously cleaned pastry boiler/titling kettle was soiled with food debris. Corrective action began immediately.
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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.:
27
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Site:
Galley-Kebab Machine
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Violation:
The technical compartment of the kebab machine was soiled with food debris. The machine was not in use for at least 2 months.
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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.:
27
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Site:
Galley-Deck 4 Hot Appetizer Line Portside
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Violation:
The compartment under the plate holder was soiled with food debris. Crew reported the plate holder is not used. Corrective action began immediately.
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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:
Bar-Deck 12 Eis Bar
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Violation:
The grout coving along much of service side of the ice cream counter was separated from the equipment and cabinetry. Water seeped into the opening. Standing water can contribute to pest harborage, and two flies were found in this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 4 Dishwash
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Violation:
Excessive condensation accumulated on the deckhead above the corridor near the dishwash and the garde manger. The dishwash area was in operation, and the garde manger was not in operation.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 12 Potwash
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Violation:
An excessive amount of condensation collected on the fresh air vent plate in the clean item storage area. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Food Service General-Pests
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Violation:
Live flies were identified in several food areas including Deck 12 Anckelmannsplatz Lido Buffet Antipasti Station (1), Deck 12 Anckelmannsplatz Lido Buffet Ice Cream Station (3), Deck 12 Eis Bar (2), Deck 14 Aussenalster Grill (2), and Crew Mess (1). Pest management staff was notified.
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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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