|
|
|
Item No.:
20
|
|
Site:
Other-TRITON'S COLD PANTRY
|
|
Violation:
A SEAM WAS NOTED ALONG THE BACK PLATE OF THE SLICER.
|
|
Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
26
|
|
Site:
Other-TRITON'S COLD PANTRY
|
|
Violation:
THE SEAM ALONG THE BACK PLATE OF THE SLICER WAS SLIGHTLY SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-TRITON'S HOT GALLEY
|
|
Violation:
THE FRONT UPPER EDGES OF THE OVEN CAVITIES WERE SOILED WITH GREASE AND FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Other-TRITONS' HOT GALLEY
|
|
Violation:
A SLIGHT BUILD-UP OF FOOD RESIDUE WAS NOTED ON THE FRYER COILS.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-TRITON'S BEVERAGE STATION
|
|
Violation:
A BRASS FITTING WAS NOTED BETWEEN THE CARBONATOR AND THE BACKFLOW PREVENTION DEVICE. THIS WAS NOTED ON THE CARBONATOR FOR THE LEFT SODA UNIT.
|
|
Recommendation:
7.4.1.1.5
Copper and copper alloys such as brass:
(1) May not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
|
|
|
Item No.:
24
|
|
Site:
Other-PARROT CAY POTWASH
|
|
Violation:
THE CREW MEMBER WAS NOT IMMERSING THE ITEMS IN THE FINAL RINSE COMPARTMENT FOR 30 SECONDS. HEAT WAS USED TO SANITIZE.
|
|
Recommendation:
7.5.6.1.1
In a manual operation, if immersion in hot water is used for sanitizing:
(1) The temperature of the water shall be maintained at 77C, (171F) or above; and (2) The food-contact surface shall be immersed for at least 30 seconds.
|
|
|
Item No.:
26
|
|
Site:
Other-PARROT CAY HOT GALLEY
|
|
Violation:
THE FRYER COILS WERE SLIGHTLY SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.2
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
33
|
|
Site:
Other-PARROT CAY HOT GALLEY
|
|
Violation:
THE DECK IN THE TECHNICAL COMPARTMENT ON THE RIGHT SIDE OF THE FRYERS WAS SOILED AND WET.
|
|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Other-PARROT CAY BUFFET STATION
|
|
Violation:
A SEAM WAS NOTED ALONG THE HARD COUNTER SURFACE ON THE PORT SIDE OF THE BUFFET NEAR THE PLATE STORAGE AREA.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
22
|
|
Site:
Other-PARROT CAY DISHWASH/GLASSWASH
|
|
Violation:
THE CONVEYOR SPEED ON THE DATA PLATE STATED A RACK SHOULD PASS THROUGH IN 2 MINUTES AT LEVEL 2. THE RACK PASSED THROUGH IN LESS THEN 2 MINUTES.
|
|
Recommendation:
7.5.4.1.3
A warewashing machine and its auxiliary components:
(1) Shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
|
|
|
Item No.:
26
|
|
Site:
Other-PARROT CAY BEVERAGE STATION
|
|
Violation:
A BRASS FITTING WAS NOTED BETWEEN THE CARBONATOR AND THE BACKFLOW PREVENTION DEVICE. THIS WAS NOTED AT THE CARBONATOR FOR THE LEFT SODA UNIT.
|
|
Recommendation:
7.4.1.1.5
Copper and copper alloys such as brass:
(1) May not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
|
|
|
Item No.:
30
|
|
Site:
Other-ANIMATOR'S DISHWASH/GLASSWASH
|
|
Violation:
A WASTE RECEPTACLE WAS NOT PROVIDED AT THE HANDWASH SINK LOCATED AT THE SOILED END OF THE DISHWASH UNIT.
|
|
Recommendation:
7.7.1.1.6
A handwashing facility shall include a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
19
|
|
Site:
Other-OFFICER'S/STAFF MESS
|
|
Violation:
THE TONGS WERE TOO SHORT FOR THE PAN OF COLD CUTS. THE HANDLE OF THE TONGS WAS TOUCHING THE FOOD.
|
|
Recommendation:
Provide longer tongs or a smaller food pan.
|
|
|
Item No.:
20
|
|
Site:
Other-OFFICER'S/STAFF MESS
|
|
Violation:
THE PLASTIC FINISH ON THE HANDLES OF SEVERAL TONGS WAS WORN AND DAMAGED.
|
|
Recommendation:
7.4.1.1.2
Materials that are used in the construction of multiuse utensils and food-contact surfaces of equipment shall be:
(1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
|
|
|
Item No.:
16
|
|
Site:
Other-PINOCCHIO'S PIZZERIA
|
|
Violation:
THE PIZZA SERVICE RUNS FROM 12 P.M. TO 12 A.M. WITH A 3-HOUR BREAK BETWEEN 6 P.M. AND 9 P.M. PIZZA'S WERE SAID TO BE DISCARDED DURING THE BREAK. THE PIZZA'S WERE NOT TIME CODED DURING THE 12 P.M.-6 P.M. TIME PERIOD.
|
|
Recommendation:
Provide a discard time on the pizza's and pan of potentially hazardous pizza ingredients when the service period exceeds 4 hours. Provide a plan outlining the flow of food under time as a control in the pizzeria.
7.3.5.3.5
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:
(1) The food shall be 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 shall be 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 shall be discarded.
|
|
|
Item No.:
15
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE TAGS FOR THE LITTLENECK CLAMS AND MUSSELS WERE NOT IN A RECORD KEEPING SYSTEM THAT CORRELATED THE TAGS WITH THE DATES THE MEALS WERE SERVED.
|
|
Recommendation:
7.3.2.3.2
Shellstock shellfish tags shall:
(1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Be maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served.
|
|
|
Item No.:
33
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE POURED FLOOR FINISH WAS DAMAGED ALONG THE SCUPPERS AND BULKHEADS IN THE GALLEYS.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
21
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE PIPE WRAP IN THE TECHNICAL COMPARTMENTS OF THE HOT SERVICE LINES WAS DAMAGED THROUGHOUT THE GALLEY SPACES.
|
|
Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
20
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
SLOTTED FASTENERS WERE NOTED ON THE FRYER COILS.
|
|
Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
20
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE LIDS FOR THE WHITE COFFEE AND HOT WATER CARAFES COULD NOT BE DISASSEMBLED FOR CLEANING. THE PROCEDURE FOR CLEANING WAS TO RUN THE LIDS THROUGH THE DISHWASH UNIT. WASH AND RINSE WATER COULD NOT ENTER THE INTERNAL PORTIONS OF THE LIDS. THE NEW CARAFES ON THE VESSEL HAVE LIDS THAT CAN BE DISASSEMBLED FOR CLEANING.
|
|
Recommendation:
Find a suitable method to clean the lids. Replace the lids.
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
01
|
|
Site:
Other-MEDICAL
|
|
Violation:
4-HOUR REPORTS WERE NOT SUBMITTED FOR 3 OUT OF THE LAST 5 CRUISES WHERE THE NUMBER OF CASES OF GASTROINTESTINAL ILLNESS INCREASED ABOVE THE INITIAL NUMBERS IN THE 24-HOUR REPORT. THE MEDICAL STAFF WAS UNDER THE IMPRESSION THAT 4-HOUR REPORTS WERE ONLY REQUIRED IF THE CASE NUMBERS INCREASED BY 3 OR MORE.
|
|
Recommendation:
4.2.1.1.2
If the number of cases changes after submission of the initial report, an updated report shall be submitted no less than 4 hours before the vessel's arrival at the U.S. port.
|
|
|
Item No.:
09
|
|
Site:
Other-POOLS
|
|
Violation:
FOR NUMEROUS DAYS SINCE THE LAST INSPECTION, THE FREE CHLORINE RESIDUAL IN THE POOLS WAS MEASURED ABOVE 3.0 PPM. IT WAS STATED BY THE SHIP'S STAFF THAT IT WAS COMPANY POLICY TO MAINTAIN THE POOLS BETWEEN 3.0 PPM AND 5.0 PPM DURING OUTBREAKS, BASED ON A RECOMMENDATION BY THE VSP.
THE FREE CHLORINE RESIDUAL IN THE QUIET COVE POOL WAS MEASURED AT 3.5 PPM. THE VESSEL WAS NOT CURRENTLY HAVING AN OUTBREAK.
|
|
Recommendation:
6.2.2.1.1
A free residual halogen of >1.0 and <3.0 mg/L (ppm) shall be maintained in recirculated swimming pools.
|
|
|
Item No.:
37
|
|
Site:
Other-BEACH BLANKET GALLEY
|
|
Violation:
EXCESSIVE CONDENSATE WAS NOTED ON THE DECKHEAD ABOVE THE CLEAN END OF THE OUTBOARD DISHWASH MACHINE. THE FINAL RINSE TEMPERATURE WAS MEASURED AT 180F AT THE PLATE SURFACE AND AN EXCESSIVE AMOUNT OF STEAM WAS NOTED ESCAPING FROM THE MACHINE.
|
|
Recommendation:
7.4.3.2.1
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
28
|
|
Site:
Other-BEACH BLANKET GALLEY
|
|
Violation:
EXCESSIVE CONDENSATE WAS NOTED ON THE DECKHEAD ABOVE THE CLEAN END OF THE OUTBOARD DISHWASH MACHINE.
|
|
Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
*
|
|
Site:
Other-CORRECTIVE ACTION STATEMENT
|
|
Violation:
IN DEVELOPING THE CORRECTIVE ACTION STATEMENT FOR THIS INSPECTION, CRITICAL-ITEM DEFICIENCIES (DESIGNATED WITH YES IN CRITICAL COLUMN (WORTH 3 - 5 POINTS), WHETHER DEBITED OR NOT, SHOULD INCLUDE STANDARD OPERATING PROCEDURES AND MONITORING PROCEDURES IMPLEMENTED TO PREVENT THE RECURRENCE OF THE CRITICAL DEFICIENCY.
PREPARE CORRECTIVE ACTION STATEMENT AS A WORD PROCESSING OR SPREADSHEET FILE WHICH WILL BE SENT TO USPHS / VSP AS AN EMAIL MESSAGE ATTACHMENT. PLEASE EMAIL CORRECTIVE ACTION STATEMENT TO: VSP@CDC.GOV
USE EMAIL MESSAGE SUBJECT LINE: DISNEY WONDER - CAS - [01/15/2004] .
|
|
Recommendation:
|
|
|
Item No.:
29
|
|
Site:
Other-PORTABLE BAR
|
|
Violation:
THE PORTABLE BAR NEAR THE POOL BAR WAS NOT PROVIDED WITH A HANDWASH SINK. USE OF THE HANDWASH SINK AT THE ADJACENT FIXED BAR BY WORKERS AT THE PORTABLE BAR REQUIRED PASSAGE THROUGH A DOOR.
|
|
Recommendation:
7.7.1.1.1
Each food preparation area, bar, warewashing area, and garbage-processing area shall have at least one handwashing facility located in it.
7.7.1.1.2
The handwashing facility shall be located within 8 m (25 feet) of all parts of the area and should not be located in an adjacent area that requires passage through a closed door.
|
|