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Item No.:
16
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Site:
Bar-SCHOONER BAR
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Violation:
SEVERAL OPEN CONTAINERS OF BEVERAGE MIX WERE PLACED ON ICE. ALL CONTAINERS STATED THAT THE ITEMS MUST BE REFRIGERATED AFTER OPENING. THESE CONTAINERS WERE LABELED WITH A 7 DAY DISCARD DATE AND STAFF STATED THAT THESE CONTAINERS WERE BEING HELD ON TEMPERATURE CONTROL. ONE CONTAINER OF CRÈME GLACEE WAS MEASURED WITH AN INTERNAL TEMPERATURE OF 57°F AT 1330. STAFF STATED THAT THESE ITEMS WERE PLACED OUT FOR SERVICE AT 0930. ALL ITEMS WERE DISCARDED.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-DECK 5
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Violation:
ONE PLASTIC BIN OF INDIVIDUAL CREAMERS WAS PLACED IN THE PASS THROUGH REFRIGERATOR. THE INTERNAL TEMPERATURE OF THE CREAMER MEASURED 49°F. THE CREAMERS LABEL STATED KEEP REFRIGERATED. ALL OTHER ITEMS IN THE REFRIGERATOR WERE ON TIME CONTROL, HOWEVER A 7 DAY DISCARD LABEL WAS PLACED ON THE BIN OF CREAMER. STAFF STATED THAT THE CREAMER SHOULD BE KEPT ON TEMPERATURE CONTROL.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-DECK 4 PASTRY
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Violation:
DOCUMENTATION FOR THE COOLING OF THE PASSION FRUIT CHEESECAKE LOCATED IN THE WALK-IN REFRIGERATOR WAS NOT AVAILABLE. THIS ITEM WAS PREPARED ON 5 JUNE 2006.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that 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.:
20
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Site:
Food Service General-
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Violation:
SLOTTED FASTENERS WERE NOTED IN THE UPPER COMPARTMENT FOOD CONTACT AREA OF THE ICE MACHINES .
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Recommendation:
Replace the slotted fasteners with smooth, low profile and non-corroding fasteners.
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Item No.:
21
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Site:
Galley-CREW HOT GALLEY
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Violation:
A GAP WAS NOTED ON THE BACK OF THE HOT HOLDING UNIT, MAKING CLEANING DIFFICULT. TWO MISSING FASTENERS AND LOOSE SEALANT WERE ALSO NOTED ON THIS PANEL.
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Recommendation:
Ensure that non-food 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.
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Item No.:
21
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Site:
Galley-DISHWASH - CLEAN STORAGE
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Violation:
THE PLASTIC COATING ON NUMEROUS COLD-TOP CONTAINERS WAS PEELING, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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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Item No.:
22
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Site:
Galley-STARBOARD SIDE DISHWASH DECK 5
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Violation:
THREE FINAL SANITIZING RINSE SPRAY NOZZLES WERE PARTIALLY CLOGGED.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
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Site:
Pantry-LOBBY BAR-CLEAN GLASS STORAGE
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Violation:
NUMEROUS PREVIOUSLY CLEANED GLASSES WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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-DECK 4 HOT GALLEY
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Violation:
A STICKY RESIDUE WAS ON THE FRONT DOOR OF UPRIGHT REFRIGERATOR R-04-33.
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Recommendation:
Ensure that 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-CHOPS GALLEY
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Violation:
DUST WAS NOTED ON THE TOP OF THE COMBINATION OVEN.
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Recommendation:
Ensure that 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.:
28
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Site:
Other-DINING ROOM DECK 4 AND DECK 5
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Violation:
THE DINNING ROOMS ARE SET UP FOR DINNER SERVICE THE PREVIOUS NIGHT. GLASSES WERE INVERTED, HOWEVER THE SILVERWARE AND PLATES WERE NOT STORED COVERED.
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Recommendation:
Ensure the silverware and plates are stored covered or inverted if the items are set up more than four hours before service.
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Item No.:
33
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Site:
Galley-ROOM SERVICE DECK 5
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Violation:
A LARGE HOLE WAS NOTED ON THE BULKHEAD NEAR THE JUICE MACHINES, MAKING CLEANING DIFFICULT.
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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.:
33
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Site:
Galley-WINDJAMMER GALLEY
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Violation:
SEVERAL DECK/BULKHEAD MOLDING TILES WERE CRACKED AND CHIPPED.
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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.:
33
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Site:
Galley-CREW GALLEY DISHWASH
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Violation:
THE VENTILATION COVER WAS SEPARATED FROM THE DECKHEAD NEAR THE DISHWASH MACHINE.
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Recommendation:
Re-attach the ventilation cover to the deckhead.
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Item No.:
33
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Site:
Food Service General-
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Violation:
DAMAGED DECK TILES AND MISSING OR RECESSED GROUT WERE NOTED THROUGHOUT FOOD SERVICE AREAS.
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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.:
36
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Site:
Buffet-BUFFET SERVICE - CARVING STATION
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Violation:
THE PLASTIC COATING ON THE SHATTER-RESISTANT LIGHT WAS PEELING.
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Recommendation:
Replace the lights that are peeling with new shatter-resistant lights.
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