|
|
|
Item No.:
*
|
|
Site:
Other-POTABLE WATER AND POOL & SPAS
|
|
Violation:
THE RECORD KEEPING AND THE OVERALL KNOWLEDGE OF THE CREW MEMBER INVOLVED WITH THESE PROGRAMS WAS OUTSTANDING.
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Other-COMMENT
|
|
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: CARNIVAL LEGEND - CAS -INSPECTION DATE: 03/02/2003.
|
|
Recommendation:
|
|
|
Item No.:
15
|
|
Site:
Other-PROVISIONS-FREEZERS
|
|
Violation:
MOISTURE AND/OR CONDENSATE HAD ACCUMULATED ON BOXES OF FROZEN FOODS RESULTING IN THE BOXES BREAKING DOWN AND NO LONGER HOLDING THEIR SHAPE.
|
|
Recommendation:
7.3.2.2.5
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Canned goods with dents on end or side seams may not be used.
|
|
|
Item No.:
16
|
|
Site:
Other-LIDO STARBOARD BUFFET LINE
|
|
Violation:
THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS WERE NOT MENTIONED ON THE TIME MANAGEMENT PLAN; SCRAMBLED EGGS, LINK SAUSAGE AND HAM. THE SURFACE AND INTERNAL TEMPERATURES WERE BELOW 140F.
|
|
Recommendation:
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.:
19
|
|
Site:
Other-PROVISIONS
|
|
Violation:
TWO FIVE-GALLON CONTAINERS OF SUSHI SHOGA WERE NOTED ON THE DECK IN THE VEGETABLE COOLER.
|
|
Recommendation:
7.3.3.5.1
Food shall be protected from contamination by storing the food:
(1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Other-PROVISIONS-FREEZERS
|
|
Violation:
CONDENSATE WAS NOTED ON THE DECK AND DECKHEAD IN THE WALK-IN FREEZERS. FROZEN CONDENSATE WAS NOTED ON TOP OF BOXES OF APPLE PIES AND RASPBERRY DRINK MIX.
|
|
Recommendation:
7.3.3.5.1
Food shall be protected from contamination by storing the food:
(1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
7.3.3.5.2
Food may not be stored:
(1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
19
|
|
Site:
Other-STAFF MESS
|
|
Violation:
THE VITALITY JUICE MACHINE DISPENSER DEVICE CAME INTO CONTACT WITH THE MOUTHABLE SURFACE OF THE GLASS ON THE STAFF MESS SELF SERVE LINE.
|
|
Recommendation:
7.3.3.4.6
Procedures for second portions and refills shall be as follows:
(1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer, to provide second portions or refills. (2) Except as specified below, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment.
|
|
|
Item No.:
20
|
|
Site:
Other-STAFF BAR-ICE MACHINE
|
|
Violation:
CORROSION WAS NOTED ON THE FOOD CONTACT ZONES OF THE INTERNAL SURFACES OF THE ICE BIN IN THE CORNELIUS ICE MACHINE.
|
|
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.:
20
|
|
Site:
Other-LIDO - DISHWASH
|
|
Violation:
THE CUTTING BOARDS WERE PITTED AND SCORED MAKING CLEANING OF THESE ITEMS VERY DIFFICULT. THE CUTTING BOARDS WERE ALSO STAINED AS WELL.
|
|
Recommendation:
7.4.5.1.3
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY-DISHWASH UNIT
|
|
Violation:
THE FINAL RINSE SPRAY PATTERN WAS NOT ADEQUATE ON THE DISHWASH AND GLASSWASH UNITS.
|
|
Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. (2) Water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY-DISHWASH UNIT
|
|
Violation:
THE DATA PLATE ON THE HOBART FLIGHT TYPE DISHWASH UNIT DID NOT LIST THE PRESSURE REQUIRED FOR THE FRESH WATER SANITIZING RINSE.
|
|
Recommendation:
7.5.2.2.3
A warewashing machine shall be 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.
|
|
|
Item No.:
24
|
|
Site:
Other-LIDO - POTWASH
|
|
Violation:
THE FINAL SANITIZING RINSE COMPARTMENT TEMPERATURE WAS 167F. THIS AREA WAS IN ACTIVE USE. NOT ALL OF THE PANS WERE TOTALLY SUBMERGED IN THIS COMPARTMENT.
|
|
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-MAIN GALLEY
|
|
Violation:
THE FRYER COILS WERE SOILED WITH CARBONIZED FOOD RESIDUE.
|
|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
THE SALAD SPINNER WAS DIRTY WITH FOOD DEBRIS AND THE PORTABLE SALAD SPINNER HAD GREASE RESIDUE ON THE INTERIOR HANDLE/WING NUT.
|
|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
7.4.1.1.1
Materials that are used in the construction of multiuse utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-LIDO - DISHWASH
|
|
Violation:
THE DISH TROLLEYS WERE SOILED WITH A FOOD RESIDUE.
|
|
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-LIDO DISHWASH
|
|
Violation:
A FEW PLATES AND BOWLS WERE STORED AS CLEAN, BUT WERE SOILED WITH A 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-MAIN GALLEY
|
|
Violation:
THE WOK VENTILATION HOOD HAD A HEAVY ACCUMULATION OF GREASE AROUND THE DRIP EDGE.
|
|
Recommendation:
The automatic hood cleaning system should be checked to assure that it is operating effectively and a build-up of grease does not occur within the ventilation system.
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.:
28
|
|
Site:
Other-LIDO DISHWASH
|
|
Violation:
PLATES AND BOWLS WERE NOT STORED INVERTED.
|
|
Recommendation:
7.5.7.3.2
Clean equipment and utensils shall be stored:
(1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
A BLACK GREASE WAS NOTED ON THE INTERIOR WING NUT OF THE PORTABLE SALAD/LETTUCE SPINNER.
|
|
Recommendation:
7.5.7.2.1
Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.
|
|
|
Item No.:
31
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
IT WAS UNKNOWN IF THE LUBERICANT USED ON THE INTERIOR WING NUT OF THE PORTABLE SALAD/LETTUCE SPINNER WAS FOOD GRADE.
|
|
Recommendation:
7.6.2.3.6
Lubricants shall meet the requirements specified in 21 CFR 178.3570 Lubricants with Incidental Food-Contact, if they are used on food-contact surfaces, on bearings and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO BAR
|
|
Violation:
THE FLOOR DRAIN BENEATH THE FROZEN DRINK MACHINE IN THE LIDO BAR WAS DIRTY AND A MOLDY SLIME BUILD-UP WAS NOTED ON THE PIPES.
|
|
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.:
33
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
THE TECHNICAL AREA BENEATH THE SERVICE LINE BAIN MARIE WAS NOT EASILY CLEANABLE.
|
|
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.:
34
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
THE PORT SIDE SERVICE LINE BAIN MARIE DRAIN LEAKED.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Other-PROVISIONS-DRY STORAGE
|
|
Violation:
NUMEROUS FLYING MOTHS/INSECTS WERE NOTED AROUND PACKAGES OF DRY FOODS IN THE DRY STORAGE AREA. STAFF WERE AWARE OF THE INSECT PROBLEM BUT ACTIONS TO REMOVE PRODUCTS WERE NOT TAKEN UNTIL THE INSPECTION.
|
|
Recommendation:
8.2.1.1.1
The presence of insects, rodents, and other pests shall be effectively controlled to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|