|
|
|
Item No.:
*
|
|
Site:
Other-FOOD SERVICE GENERAL / NEW ITEMS
|
|
Violation:
OVERALL FOOD TEMPERATURES AND OPERATIONS NOTED IN THE GALLEYS, CREW GALLEY, AND PROVISIONS WERE OUTSTANDING DURING TODAY'S INSPECTION.
|
|
Recommendation:
|
|
|
Item No.:
01
|
|
Site:
Other-MEDICAL
|
|
Violation:
|
|
Recommendation:
The master, the medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port shall submit at least one standardized gastrointestinal illness report based on the number of reportable cases in the gastrointestinal illness log to the VSP no less than 24 hours, but not more than 30 hours before the vessel's expected arrival at the U.S. port.
|
|
|
Item No.:
10
|
|
Site:
Other-WHIRLPOOL SPAS
|
|
Violation:
A CHLORINE ANALYZER AND A CHLORINE TEST KIT WERE USED TO TEST BROMINE LEVELS IN THE SPAS.
|
|
Recommendation:
RECOMMENDATION: Use a manual bromine test kit to ensure the recorder-analyzer is properly calibrated.
|
|
|
Item No.:
13
|
|
Site:
Other-FOOD SERVICE GENERAL / NEW ITEMS
|
|
Violation:
INSTITUTE MANAGEMENT MONITORING PROCEDURES FOR EACH OF THE NEW ELEMENTS PROVIDED IN VSP OPERATIONS MANUAL GUIDELINES.
|
|
Recommendation:
Review section 7.2.1.2
|
|
|
Item No.:
16
|
|
Site:
Other-FOOD SERVICE GENERAL / NEW ITEMS
|
|
Violation:
PROVIDE REQUIRED WRITTEN CONSUMER INFORMATION FOR UNDERCOOKED FOODS OF ANIMAL ORIGIN AS SPECIFIED IN VSP OPERATIONS MANUAL 2000.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, the passengers shall be informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
|
|
|
Item No.:
20
|
|
Site:
Other-PALOS PANTRY
|
|
Violation:
LOOSE SEALANT WAS NOTED INSIDE THE ICE MACHINE.
|
|
Recommendation:
Food-contact equipment shall be maintained in good repair and proper adjustment including:
(1) Equipment shall be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Other-STUDIO C BAR PANTRY
|
|
Violation:
EXCESSIVE SEALANT WAS NOTED IN THE ICE MACHINE.
|
|
Recommendation:
Food-contact equipment shall be maintained in good repair and proper adjustment including:
(1) Equipment shall be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Other-FOOD SERVICE GENERAL / NEW ITEMS
|
|
Violation:
LOCATE AT LEAST ONE ACCURATE, AFFIXED THERMOMETER IN EACH HOT OR COLD FOOD HOLDING UNIT.
|
|
Recommendation:
Temperature measuring devices shall conform to the following guidelines:
(2) Cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
|
|
|
Item No.:
22
|
|
Site:
Other-FOOD SERVICE GENERAL / NEW ITEMS
|
|
Violation:
VERIFY ACCURACY OF WAREWASH THERMOMETERS AND TIMING OF WAREWASH CYCLES ON ALL DISHWASHING MACHINES.
|
|
Recommendation:
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-TRITON'S GALLEY - DISHWASHING
|
|
Violation:
A RACK OF SOILED GLASSWARE WAS STORED DIRECTLY ON THE DECK.
|
|
Recommendation:
Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
24
|
|
Site:
Other-FOOD SERVICE GENERAL / NEW ITEMS
|
|
Violation:
MAINTAIN FINAL RINSE MANIFOLD TEMPERATURES BETWEEN 180 - 194F PER VSP OPERATIONS MANUAL 2000.
|
|
Recommendation:
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F).
|
|
|
Item No.:
28
|
|
Site:
Other-CREW MESS
|
|
Violation:
SELF-SERVICE SILVERWARE IN BUFFET LINE WAS DISPENSED IN OPEN PLASTIC BASKETS THAT DID NOT PROTECT FOOD CONTACT SURFACES.
|
|
Recommendation:
Eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar shall be protected from contamination.
|
|
|
Item No.:
33
|
|
Site:
Other-FOOD SERVICE GENERAL / NEW ITEMS
|
|
Violation:
GALLEY FLOORING IS ROUGH AT EDGES MAKING DECKS DIFFICULT TO CLEAN. FLOOR SINK PAINT IS PEELING UP MAKING THEM DIFFICULT TO CLEAN.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-PALOS HOT GALLEY
|
|
Violation:
DECK TILES WERE LOOSE AT THE DECK / BULKHEAD JUNCTURE.
|
|
Recommendation:
Decks and bulkheads in food preparation, pantries, and storage areas shall be maintained for easy cleaning.
|
|
|
Item No.:
41
|
|
Site:
Other-LAUNDRY
|
|
Violation:
CLEAN SHEETS WERE PLACED DIRECTLY ON THE DECK BEFORE BEING PLACED IN THE MANGLER. SOILED LINEN WAS NOTED IN A CLEAN LINEN CART.
|
|
Recommendation:
Review laundry cross-contamination prevention procedures with laundry room crew and clearly mark soiled and clean linen carts.
|
|