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Item No.:
*
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Site:
Other-CORRECTIVE ACTION STATEMENT
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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: SHIP NAME: SAPPHIRE PRINCESS - CAS - [INSPECTION DATE: 09/14/2004].
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Recommendation:
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Item No.:
03
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Site:
Other-POTABLE WATER-PRODUCTION
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Violation:
ON A FEW DAYS SINCE THE LAST INSPECTION, THE HALOGEN ANALYZER RECORDER CHARTS FOR THE PRODUCTION OF POTABLE WATER SHOWED THE FREE CHLORINE RESIDUAL TO BE BELOW THE REQUIRED 2 PPM, WITHOUT CORRECTIVE ACTIONS DOCUMENTED.
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Recommendation:
5.2.1.1.1
Potable water shall be 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.
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Item No.:
03
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Site:
Other-POTABLE WATER-BUNKERING
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Violation:
ON JUNE 30, 2004 THE HALOGEN ANALYZER RECORDER CHART FOR BUNKERING, RECORDED THE FREE CHLORINE RESIDUAL AT 1.5 PPM FOR MORE THAN 2 HOURS, WITHOUT CORRECTIVE ACTIONS DOCUMENTED.
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Recommendation:
5.2.1.1.1
Potable water shall be 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.
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Item No.:
08
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Site:
Other-POTABLE WATER-BUNKERING
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Violation:
THE PH TESTING ON THE SHORE-SIDE WATER SUPPLY WAS NOT ROUTINELY COMPLETED PRIOR TO BUNKERING.
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Recommendation:
5.2.1.2.1
A halogen demand test and pH shall be conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage.
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Item No.:
16
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Site:
Other-MAIN GALLEY DECK 6 / GARDE MANGER
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Violation:
SEVERAL TRAYS OF SLICED SMOKED SALMON IN UNDERCOUNTER REFRIGERATOR 60208 HAD INTERNAL PRODUCT TEMPERATURES OF 44 AND 47F. THE SALMON WAS PREPARED AT 2100 THE EVENING BEFORE.
ALL TRAYS OF THE SMOKED SALMON WERE SENT TO THE BLAST CHILLER TO COOL TO BELOW 41F.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 5C (41F) or less.
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Item No.:
16
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Site:
Other-FOOD SERVICE - GENERAL
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Violation:
THERE WAS NO DOCUMENTATION THAT THE SMOKED SALMON SERVED FOR BREAKFAST AND FOR SUSHI WAS FROZEN TO ENSURE PARASITE DESTRUCTION. ADDITIONALLY THERE WAS NO CERTIFICATION FROM THE PROVIDER THAT FISH WAS PARASITE FREE.
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Recommendation:
7.3.4.2.1
Before service in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish:
(1) Shall be frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer; or -35C (-31F) or below for 15 hours in a blast freezer.
Or,
Obtain certification from the provider that the salmon is parasite free.
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Item No.:
19
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Site:
Other-HORIZON COURT-DECK 12
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Violation:
THE HANDLES OF THE SELF SERVICE DISPENSING UTENSILS FOR THE CUT MELONS AND FRUITS AT THE HORIZON COURT BUFFET WERE NOTED IN DIRECT CONTACT WITH THE FOOD.
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Recommendation:
7.3.3.4.2.1
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
(1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Other-HORIZON COURT-DECK 12
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Violation:
THE BACK GUARD OF THE SLICER HAD A HARD SEALANT APPLIED THAT HAD NOT BEEN APPLIED SMOOTHLY, MAKING THE AREA DIFFICULT TO CLEAN.
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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.
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Item No.:
20
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Site:
Other-MAIN GALLEY DECK 6 / GARDE MANGER
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Violation:
SEVERAL TRAYS OF SLICED SMOKED SALMON IN UNDERCOUNTER REFRIGERATOR 60208 HAD INTERNAL PRODUCT TEMPERATURES OF 44 AND 47F. THE SALMON WAS PREPARED AT 2100 THE EVENING BEFORE.
ALL TRAYS OF THE SMOKED SALMON WERE SENT TO THE BLAST CHILLER TO COOL TO BELOW 41F.
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Recommendation:
Ensure that the refrigerator can maintain foods at 41f or below.
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Item No.:
27
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Site:
Other-MAIN GALLEY DECK 6 / SOUP AREA
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Violation:
THE CABINETS UNDER THE FRYERS DID NOT HAVE DRIP PANS INSTALLED AND THE BOTTOMS OF THE CABINETS WERE SOILED WITH FRESH OIL THAT WAS DRIPPING FROM THE FRYERS ABOVE.
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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.
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Item No.:
28
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Site:
Other-MAIN GALLEY DECK 6 / DISHWASH AREA
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Violation:
A TRASH CAN WAS BEING USED TO PLACE SOILED WAITER TRAYS ON BEHIND THE SOILED DROP-OFF AREA.
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Recommendation:
Provide a table or some other suitable working surface other than a trash can to set the waiter trays.
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Item No.:
33
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Site:
Other-HAMBURGER BAR-DECK 14
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Violation:
THE DECK TILES IN SEVERAL AREAS OUTSIDE OF THE BUFFET LINE WERE MISSING, MAKING THE AREA DIFFICULT TO CLEAN.
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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.
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