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Item No.:
03
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Site:
Potable Water-Potable Water - Bunker Chlorination
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Violation:
Potable water was being bunkered to potable water tanks 5 port, 3 port, and 3 starboard, and the free chlorine residual at the chlorination point was between 1.26 and 1.7 ppm in repeated manual tests using the inspector's kit and the ship's kit. The dosing was immediately adjusted to 3 ppm and verified. Secondary tests were made directly at potable water tank 3 starboard and the free chlorine residual measured was 0.65 ppm.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
16
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Site:
Galley-Johnny Rockets
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Violation:
The written time as a public health control plan did not reflect the current operation used in this area. According to staff, the color coded dots are no longer used as stated in the current version of the plan. Staff stated that discard time labels are now used instead of the color coded dots. The plan also did not list all potentially hazardous food items being held under time control. A few key items such as the bulk milk and cheese were not listed in the plan.
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Recommendation:
Ensure that the written time as public health control program matches the true operation of the service area.
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Item No.:
16
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Site:
Galley-Main Galley - Deck 3 - Pantry
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Violation:
Plates with smoked salmon were found stored in an undercounter refrigerator at 51F. Other plates of smoked salmon found in the same unit were were well below 41F. The 4-hour cooling log indicated that the smoked salmon had been cooled to less than 41F. within the four hours period.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Crew mess
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Violation:
The serving handle was placed inside the tray of sliced ham and in direct contact with the food item. This was corrected during the inspection.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
21
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Site:
Galley-Cafe' Promenade
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Violation:
A peeling label was noted on the pizza machine, making cleaning difficult.
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Recommendation:
Remove the peeling label.
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Item No.:
22
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Site:
Galley-Main Galley - Deck 5 - Dishwash Area
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Violation:
One of the upper final rinse spray nozzles was partially clogged. In addition, a large amount of water appeared to be leaking from the spray arm connection. The final rinse pressure was between 15-25 psi and the final rinse temperature registered greater than 160F at the plate surface.
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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.:
22
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Site:
Galley-Windjammer Galley - Dishwash
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Violation:
The in-use conveyor dishwash machine had a weak spray pattern from both the rinse and final rinse upper arm spray nozzles.
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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.:
24
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Site:
Buffet-Windjammer Aft
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Violation:
The sanitizing solution for the three bucket system was measured at less than 50 ppm. This was corrected during the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has 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-Main Galley - Deck 4 - Bakery
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Violation:
The post/spindle to the floor model mixer was soiled. The equipment was used the previous evening.
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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-Main Galley - Deck 3 - Hotline
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Violation:
The gaskets to the undercounter refrigerator were soiled.
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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:
Galley-Windjammer Galley - Potwash
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Violation:
There was a stack of soiled pots and pans on a deck stand directly opposite and within one meter of a soup kettle filled with boiling water. Additionally, there was a trolley with dirty sheet pans stacked on top, parked in a position directly in front of the preparation sink, and within one foot of an active preparation counter (cutting board and knife at the counter). Staff repositioned the soiled items immediately.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Buffet-Crew mess
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Violation:
Six small holes were noted in the bulkhead behind the ice machine, making cleaning difficult.
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Recommendation:
Repair the holes in the bulkhead.
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Item No.:
36
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Site:
Bar-Deck 14 Crows Bar
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Violation:
The lights above the bar area were not shielded or shatter-resistant.
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Recommendation:
Ensure that 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.
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Item No.:
36
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Site:
Galley-Windjammer Beverage Station Port
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Violation:
Four deckhead lights over the coffee machine forward were not shielded or shatter-resistant.
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Recommendation:
Ensure that 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.
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