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Item No.:
13
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Site:
Galley-Pinnacle Grill Dishwash Area
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Violation:
The alarm on the in-use rack-conveyor dishwash machine was flashing and none of the crew members in the area were reacting to the alarm. A crew member was loading dishes into the soiled end and another crew member was removing dishes from the clean end. A senior officer and the inspector noticed the alarm upon arrival in the area and the officer called maintenance immediately. It was determined that alarm flashed when the final sanitizing rinse temperature gauge read between 174 and 180°F. The temperature of the final rinse spray as the plate surface was greater than 160°F.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual.
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Item No.:
18
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The top pan of bread on a trolley by the combination ovens was uncovered. The pans on the trolley were going to be put in the ovens, but food in the ovens was still in the cooking process. The pan was covered.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
20
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Site:
Pantry-Explorations
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Violation:
The dispensing tubes on the two bulk milk containers were longer than one inch. This was corrected.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Deck 2 Room Service Pantry
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Violation:
A portable table stored in this area had rough edges made of raw, unsealed wood. Staff stated that the table was used for linen folding and was always covered by a cloth before use. The table was removed.
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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.
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Item No.:
22
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Site:
Food Service General-Rack-Conveyor Dishwash Machines
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Violation:
The data plates indicated speed in racks per hour instead of minimum transit time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
24
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Site:
Pantry-Slice Pizzeria
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Violation:
The chlorine concentration of the sanitizing solution in the bucket was less than 50 ppm.
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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.:
25
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Site:
Pantry-Slice Pizzeria
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Violation:
The wiping cloth was draped over the edge of the bucket of sanitizing solution.
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Recommendation:
Ensure the wiping cloth is completely submerged in the sanitizing solution.
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Item No.:
30
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Site:
Galley-Dishwash Area Food WorkerToilet Room
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Violation:
The sign advising users to wash their hands after using the facilities was cracked and half of the last word on the sign was missing. The sign was replaced.
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Recommendation:
Replace the sign.
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Item No.:
31
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Site:
Provisions-Dry Provisions Room 19
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Violation:
Three trolleys with boxed food items and two pallets of bottled water were stored in this room along with several drums, boxes, and containers of chemicals. Staff stated that the trolleys held items for a sister ship and would be offloaded the following day and the water was only stored in the room because the other areas in provisions were over-stocked. The trolleys were moved to a food-only storage area and staff stated that the pallets of water would be moved.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Galley-Deck 3 Storage Room 28
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Violation:
A small stack of soiled bowls were stored on the deck under one of the shelving units. The bowls were removed.
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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.
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Item No.:
34
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Site:
Galley-Tamarind
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Violation:
There was a leak from the faucet at the utility sink near undercounter refrigerator 11.02B.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 2 Hot Galley Soup and Sauce Station
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Violation:
The piping inside the hood cleaning cabinet was leaking. A work order had already submitted and the ship's staff provided a purchase order for replacement parts.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Pantry-Medical Center
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Violation:
The cleaning locker was not labeled.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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