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Item No.:
39
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Site:
Integrated Pest Management-DECK 4 BEVERAGE STATION
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Violation:
TWO ADULT COCKROACHES WERE NOTED IN THE TECHNICAL COMPARTMENT OF THE VITALITY JUICE MACHINE.
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Recommendation:
Ensure that the presence of insect pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Integrated Pest Management-DECK 4 PASTRY AREA
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Violation:
A COCKROACH WAS NOTED ALONG THE DECK NEXT TO THE DOOR INTO THE WALK-IN REFRIGERATOR NEXT TO THE STEAM KETTLE.
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Recommendation:
Ensure that the presence of insect pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
38
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Site:
Galley-DECK 4 PASTRY AREA
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Violation:
IT WAS STATED THAT THE TAYLOR ICE CREAM MACHINE HAD NOT BEEN USED SINCE THE VESSEL WAS DELIVERED AND THAT THERE WERE NO PLANS TO USE IT IN THE FUTURE.
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Recommendation:
Recommend removing the ice cream machine.
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Item No.:
34
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
A LEAKY FAUCET WAS NOTED IN THE HOT GALLEY OF DECK 5.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
40
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Site:
Integrated Pest Management-RECORD KEEPING
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Violation:
THERE WAS NO DOCUMENTATION THAT ACTIVE MONITORING INCLUDED AT LEAST ONE NIGHT TIME INSPECTION EACH MONTH. THE LOG SHEET WAS CHANGED IN APRIL 2005, THE LOGS BEFORE THIS TIME DID INDICATE THE NIGHT TIME INSPECTIONS.
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Recommendation:
Ensure that the time of day is documented on the active monitoring logs.
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Item No.:
37
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Site:
Galley-DECK 5 WAREWASH AREA
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Violation:
CONDENSATE WAS NOTED ON THE DECKHEAD ABOVE THE SOILED END OF THE FLIGHT TYPE WAREWASH MACHINE.
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Recommendation:
Ensure that 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.:
29
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Site:
Buffet-WINDJAMMER
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Violation:
THE NEAREST HANDWASHING STATIONS AT THE BEVERAGE COUNTERS WERE GREATER THAN 8 METERS (25 FEET) AWAY.
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Recommendation:
Install handwashing stations within 8 meters of the beverage counters.
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Item No.:
38
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Site:
Provisions-VEGTABLE PREPARATION
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Violation:
IT WAS STATED THAT THE COMBI-OVEN HAD NEVER BEEN USED SINCE THE DELIVERY OF THE VESSEL AND THAT THERE WERE NO FUTURE PLANS FOR ITS USE.
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Recommendation:
Recommend removing the combi-oven.
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Item No.:
33
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Site:
Buffet-WINDJAMMER GRILL
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Violation:
THE DECK PLATE FOR THE FIRE SCREEN DOOR WAS LOOSE ALLOWING WATER TO ACCUMULATE UNDER THE PLATE. ADDITIONALLY, THE SEALANT THAT HAD BEEN APPLIED WAS LOOSE MAKING THE AREA DIFFICULT TO CLEAN.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
21
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Site:
Other-PROMENADE CAFE
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Violation:
THE UTILITY LINES TO THE COFFEE MACHINE WERE RESTING ON THE COUNTER MAKING CLEANING DIFFICULT.
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Recommendation:
Raise the utility lines off the counter.
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Item No.:
16
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Site:
Other-PROMENADE CAFE
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Violation:
EGG SALAD AND HAM SANDWICHES WERE FOUND IN THE REACH-IN REFRIGERATOR WITH INTERNAL PRODUCT TEMPERATURES OF 57 AND 59F. IT WAS STATED THAT THESE ITEMS WERE ON TEMPERATURE CONTROL. THE LAST DOCUMENTED TEMPERATURE FOR THE EGG SALAD SANDWICHES WAS FROM 1015 WHEN THEY WERE REMOVED FROM THE BLAST CHILLER IN THE MAIN GALLEY. THE ABOVE TEMPERATURES WERE TAKEN AT APPROXIMATELY 1200. ADDITIONALLY, POTENTIALLY HAZARDOUS FOOD ITEMS IN THE COLD WELL, ON TIME CONTROL WERE NOT LABELED WITH THE DISCARD TIME. IT WAS STATED BY THE CREW MEMBER WORKING IN THE AREA THAT THEY HAD BEEN PLACED OUT 10 MINUTES BEFORE. ONE TRAY OF EGG SALAD SANDWICHES WERE PLACED OUT ON TIME CONTROL AND INDICATED THE TIME STARTED AT 1200 AND WAS TO BE DISCARDED AT 1800.
DURING THE LAST VSP INSPECTION THIS AREA WAS CITED FOR NOT LABELING POTENTIALLY HAZARDOUS FOODS WITH THE DISCARD TIME.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Ensure that potentially hazardous food is maintained at 5C (41F) or less.
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