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Item No.:
08
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Site:
Potable Water-Steward Station S.A.6.01
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Violation:
The chemical dispensing area (formulator room) on deck A starboard was not listed in the cross-connection control plan. There were several chemical units in this space with a potable water line connection.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
16
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Site:
Preparation Room-Walk-In
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Violation:
The pasta used for the pasta salad in the walk-in was put into the blast chiller at 96° F. Two hours later the temperature recorded was 68° F. The temperature 4 hours after that was under 41° F. No record was kept from 140° F to 96° F. Per staff, an ice bath was used to cool the pasta from 140° F to 96° F. The pasta salad in the walk-in had an internal temperature of 44° F and had been in the walk-in for one hour. The pasta salad was separated into three separate shallower containers and sent to the blast chiller. No other potentially hazardous food in the walk-in was out of temperature.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
16
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Site:
Preparation Room-Walk-In
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Violation:
The pasta used for the pasta salad in the walk-in was put into the blast chiller at 96° F. Two hours later the temperature recorded was 68° F. The temperature 4 hours after that was under 41° F. No record was kept from 140° F to 96° F. Per staff, an ice bath was used to cool the pasta from 140° F to 96° F. The pasta salad in the walk-in had an internal temperature of 44° F and had been in the walk-in for one hour. The pasta salad was separated into three separate shallower containers and sent to the blast chiller. No other potentially hazardous food in the walk-in was out of temperature.
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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:
Buffet-Petty Officer Mess
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Violation:
According to the staff, the milk in the coffee machine refrigerator was on time control. The milk was logged on a time control log and a discard label with the 4 hour discard time was placed on the milk container. The time only as a public health control plan did not reflect this. The milk had an internal temperature below 41° F.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Buffet-Petty Officer Mess
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Violation:
According to the staff, the milk in the coffee machine refrigerator was on time control. The milk was logged on a time control log and a discard label with the 4 hour discard time was placed on the milk container. The time only as a public health control plan did not reflect this. The milk had an internal temperature below 41° F.
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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 are marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-Lido Galley - Italian Pantry
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Violation:
Two large pans of cooked meat lasagna and two large pans of cooked zucchini lasagna were stored in the two door upright reach-in refrigerator 9.20A with an internal temperature of 45 °F. Another large pan of cooked zucchini lasagna was stored in undercounter reach-in refrigerator 9.21 with an internal temperature of 44 °F. The food probe test was made at 0830 and staff presented cooling logs for these foods which ended at 0630 with a temperature of 40 °F as recorded on the log at that time. Other foods, such as pasta, stored in refrigerator 9.20A above the lasagna pans had an internal temperature of 40 °F.
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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-Lido Galley - Including All Pantries
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Violation:
The written and posted time only as a public health control plan for the lido galley, pantries, and buffet areas did not list the set-up and discard times for breakfast, lunch, dinner, or the late night snacks served there. It did list service periods for the Slice outlet and the Terrace Grill.
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Recommendation:
Ensure that the time only as a public health control plan includes the set-up and discard times for all locations using time as a public health control.
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Item No.:
16
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Site:
Buffet-Lido - Juice Stations Port and Starboard
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Violation:
The time only as a public health control plan for the Lido area described the potentially hazardous foods in back-up holding units as being temperature controlled, while service of these foods on buffet lines was time control only. However, the ship had designated two large two door upright refrigerators as time controlled units. This was not reflected in the plan and the refrigerators were not labeled as time control. There was a written time control log posted on the bulkhead beside the units listing the foods inside. One of the refrigerators, 9.19A at the port juice station, had 5 large plastic bins filled with cut melons. The melons in four of the five had internal temperatures of 45-47° F and the other had melons with an internal temperatures of 43-44° F. Mueslix and milk stored in a large plastic bin had an internal temperature of 47° F.
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Recommendation:
Ensure the time as a public health control plan reflects the operation of the Lido area.
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Item No.:
16
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Site:
Buffet-Lido - Juice Stations Port and Starboard
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Violation:
The time only as a public health control plan for the Lido area described the potentially hazardous foods in back-up holding units as being temperature controlled, while service of these foods on buffet lines was time control only. However, the ship had designated two large two door upright refrigerators as time controlled units. This was not reflected in the plan and the refrigerators were not labeled as time control. There was a written time control log posted on the bulkhead beside the units listing the foods inside. One of the refrigerators, 9.19A at the port juice station, had 5 large plastic bins filled with cut melons. The melons in four of the five had internal temperatures of 45-47° F and the other had melons with an internal temperatures of 43-44° F. Mueslix and milk stored in a large plastic bin had an internal temperature of 47° F.
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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:
Buffet-Neptune Lounge Buffet - Deck 7
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Violation:
There was no written time only as a public health control plan for the cold potentially hazardous foods under the dome display or the milk refrigerator in the coffee machine for the Neptune Lounge. The foods inside this display unit included sliced deli meats, cheeses, cut watermelon, cut cantaloupe, mixed melon, yogurt, cream cheese, butter, smoked salmon, herring, milk and mueslix. All these foods were measured at an internal temperature of 57° F. There was a time control log sheet listing these foods, however, there were no service times posted for the operation.
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Recommendation:
Ensure a time as a public health control plan is available and reflects the service in the Neptune Lounge.
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Item No.:
16
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Site:
Buffet-Neptune Lounge Buffet - Deck 7
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Violation:
There was no written time only as a public health control plan for the cold potentially hazardous foods under the dome display or the milk refrigerator in the coffee machine for the Neptune Lounge. The foods inside this display unit included sliced deli meats, cheeses, cut watermelon, cut cantaloupe, mixed melon, yogurt, cream cheese, butter, smoked salmon, herring, milk and mueslix. All these foods were measured at an internal temperature of 57° F. There was a time control log sheet listing these foods, however, there were no service times posted for the operation.
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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.:
19
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Site:
Buffet-Lido - Port and Starboard Bistro
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Violation:
The carving stations on the port and starboard Bistro buffet serving lines had mounted sneeze shields which were not effective to protect the carving knives stored on the counter or the small open bowls of peanut butter stored on the outer edge, near consumers. The shields were mounted on the carving station at a position too high on the support frame to protect the foods carved or stored beneath them.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Lido - Port and Starboard Bistro
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Violation:
The carving stations on the port and starboard Bistro buffet serving lines had mounted sneeze shields which were not effective to protect the carving knives stored on the counter or the small open bowls of peanut butter stored on the outer edge, near consumers. The shields were mounted on the carving station at a position too high on the support frame to protect the foods carved or stored beneath them.
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Recommendation:
Ensure that working utensils are protected from contamination.
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Item No.:
19
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Site:
Buffet-Lido Bistro Port and Starboard
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Violation:
There was a small unlabeled working pan of oil at the cooking station in the port bistro pantry, another unlabeled working pan of oil at the port omelet station and one unlabeled oil pan and one unlabeled butter/oil mixture at the starboard omelet station.
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Recommendation:
Ensure that working 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:
Preparation Room-
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Violation:
Refrigeration unit A.05A was out of order.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Beverage Stations Deck 2 & 3
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Violation:
The iced tea diluters were not mounted in the technical compartments below the iced tea dispenser. They were stored on the floors inside the compartments.
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Recommendation:
Install the iced tea diluters inside the technical space off the floor.
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Item No.:
22
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Site:
Galley-Crew & Deck 3 Main
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Violation:
The rack type dishwash machines' data plates did not have a rinse temperature. The data plates only had temperatures associated with the wash and final rinse.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
34
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Site:
Galley-Deck 2
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Violation:
Bain Marie #2 had a leak in the technical compartment at the strainer connection.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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