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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-NORWEGIAN DAWN- CAS - [INSERT INSPECTION DATE-08/10/03].
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Recommendation:
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Item No.:
10
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Site:
Other-CHILDRENS POOL
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Violation:
THE SINGLE DRAIN CHILDRENS POOL DOES NOT HAVE AN ANTI-VORTEX DRAIN COVER.
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Recommendation:
6.4.1.2.2
Anti-vortex drain covers shall be provided on swimming pools and whirlpool spas.
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Item No.:
15
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Site:
Other-PROVISIONS DRY STORAGE
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Violation:
THREE CANS OF TOMATO JUICE AND THREE CANS OF GRAPE JUICE WERE FOUND SEVERELY DENTED ON THE SHELVING UNIT IN THE DRY STORAGE AREA.
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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.
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Item No.:
17
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Site:
Other-MAIN GALLEY
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Violation:
THE CONTAINER OF YOGURT ICE CREAM STORED ON THE BOTTOM SHELF OF THE ICE CREAM FREEZER WAS SOFT TO THE TOUCH AND SHOWED EVIDENCE OF MELTING. SHEET PANS WERE USED FOR SHELVING, IMPEDING THE AIR CIRCULATION, AFFECTING THE TEMPERATURE IN THE BOTTOM OF THE FREEZER UNIT. THE SHEET PANS WERE REPLACED WITH SHELVES DURING THE INSPECTION.
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Recommendation:
7.3.5.1.1
Stored frozen foods shall be maintained frozen.
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Item No.:
18
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Site:
Other-BAKERY
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Violation:
ONE SHEET PAN CONTAINING MINI QUICHE LORRAINE'S WAS UNCOVERED ON THE TOP SHELF OF THE WALK-IN FREEZER ROLLING SHELVING UNIT.
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Recommendation:
7.3.3.2.1.1
Food shall be protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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Site:
Other-FREEZER UNITS
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Violation:
CARDBOARD BOXES HAD LOST THEIR INTEGRITY TO PROTECT THE CONTENTS OF FOOD STORED WITHIN, DUE TO ICE AND MOISTURE FROM CONDENSATION BREAKING DOWN THE STRUCTURE OF THE CARDBOARD. SEVERAL FOOD CONTAINERS HAD 1/4 TO 1/2 INCH LAYER OF ICE AND OR FROST ON THE EXTERIOR OF THE PACKAGING.
TWO WEEKS AGO PLASTIC CURTAINS WERE INSTALLED ON EACH WALK-IN FREEZER DOOR IN ORDER TO REDUCE THE AMOUNT OF CONDENSATATION WITHIN THE UNITS. STAFF STATED THE CONDENSATION PROBLEM HAD IMPROVED SINCE THE INSTALLATION OF THE CURTAINS.
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Recommendation:
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.
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.
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Item No.:
20
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Site:
Other-HOBART STAND MIXERS
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Violation:
THE MAIN GALLEY, BUFFET PREPARATION AREA, AND BAKERY HOBART STAND MIXER COLLARS WERE CORRODED.
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Recommendation:
Recommend the mixer collars be air dried before being reattached to the equipment.
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.
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Item No.:
20
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Site:
Other-MAIN GALLEY
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Violation:
THE MANITOWOC ICE MACHINE CUBER SEAMS (FOOD CONTACT) CONTAINED SOFT, PEELING SEALANT.
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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.
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.
7.4.2.5.1
Food-contact surfaces of food equipment shall comply with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Other-MAIN GALLEY
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Violation:
A SPRAY FOAM PRODUCT WAS SURROUNDING THE DISPENSING FUNNELS ON THE SCOTSMAN ICE MAKER/DISPENSER. THIS AREA IS A SPLASH ZONE ON THE UNDERSIDE OF THE DISPENSING MACHINE PANEL AND THE PRODUCT USED IS NOT SMOOTH, DURABLE, OR EASY TO CLEAN.
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Recommendation:
A smooth, durable metal or plastic collar should be devised and installed around the dispensing funnels to allow for easy cleaning.
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Item No.:
21
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Site:
Other-BARS - GENERAL
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Violation:
POWER CORDS FOR THE POINT OF SALE MACHINES IN NEARLY ALL BARS WERE COILED AND DRAPING COUNTER TOPS ON THE FRONT OR BACK BAR COUNTER TOPS.
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Recommendation:
Elevate cord bundles or shorten them so they don't drape the counter tops and make cleaning difficult.
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Item No.:
22
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Site:
Other-DISHWASH UNIT MAIN & CREW GALLEYS
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Violation:
DURING ACTIVE USE, THE FINAL RINSE GAUGE TEMPERATURE OF THE MAIN AND CREW GALLEY GLASSWASH AND DISHWASH MACHINE'S REGISTERED 200 F, WHILE THE PLATE TEMPERATURE WAS 160 F. THE GAUGES MAY NOT BE CALIBRATED OR WERE MALFUNCTIONING IN THESE HOT WATER SANITIZING MACHINES.
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Recommendation:
7.5.2.1.1
Water temperature measuring devices:
(1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit shall designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Other-CREW GLASSWASH UNIT
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Violation:
THE GLASSWASH FINAL RINSE SPRAY PATTERN DID NOT COVER THE WHOLE DISH AND THE RIGHT NOZZLE WAS CLOGGED.
THE DISHWASH UNIT WAS OUT OF ORDER SINCE WEDNESDAY AND WILL BE REPAIRED THIS WEDNESDAY IN MIAMI.
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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.
Clean the spray nozzels and increase the water pressure to assure that the final rinse spray pattern covers the whole dish.
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Item No.:
22
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Site:
Other-GARDEN CAF - DISHWASH
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Violation:
THE FINAL RINSE GAUGE TEMPERATURE OF THE STARBOARD SIDE GLASSWASH MACHINE REGISTERED 210 F, WHILE THE PLATE TEMPERATURE WAS ONLY 168 F. THE STARBOARD DISHWASH FINAL RINSE GAUGE TEMPERATURE WAS 218 F, WHILE THE PLATE LEVEL TEMPERATURE WAS 166 F. THE PORT SIDE DISHWASHER HAD A FINAL RINSE GAUGE TEMPERATURE OF 210 F, WHILE THE PLATE LEVEL TEMPERATURE WAS 162 F. ALL WAREWASH MACHINES WERE IN ACTIVE USE AND WERE HOT WATER SANITIZING MACHINES.
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Recommendation:
7.5.2.1.1
Water temperature measuring devices:
(1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit shall designed to be accurate to 3F in the intended range of use.
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Item No.:
24
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Site:
Other-DISH/GLASSWASH UNITS
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Violation:
DURING HOT WATER SANITIZING ACTIVE USE, THE DISH/GLASSWASH FINAL RINSE TEMPERATURE ON THE DISH WAS RECORDED AT 150 DEGREES F. THE SECOND AND THIRD TIME THE MAXIMUM REGISTERING THERMOMWETER WAS PLACED IN THE FINAL RINSE CYCLE, THE TEMPERATURES RECORDED WERE AT OR ABOVE 160 DEGREE F.
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Recommendation:
Recommend that the temperature variations be investigated and the final rinse temperatures checked often to assure that the temperature is maintained at 160 degrees F on the dish.
7.5.6.1.2
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), or less than:
(1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F). (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Other-SALSA GALLEY - DISHWASH
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Violation:
SOME PREVIOUSLY CLEANED PLATES WERE FOUND SOILED WITH FOOD RESIDUE ON THE CLEAN STORAGE RACK.
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Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-MAIN GALLEY
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Violation:
THE SCOTTSMAN ICE AND WATER DISPENSER SPLASH AREA WAS SOILED WITH OLD ORANGE JUICE RESIDUE. ICE SHOULD BE DISPENSED INTO EMPTY GLASSES FIRST TO AVOID EXCESSIVE JUICE SPLASH AROUND THE DISPENSING FUNNEL OF THIS MACHINE.
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Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-MAIN GALLEY/BAKERY
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Violation:
THE MAIN GALLEY, BUFFET PREPARATION AREA, AND BAKERY HOBART STAND MIXER COLLARS WERE SOILED WITH CORROSION, STAGNANT LIQUID AND DEBRIS.
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Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
33
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Site:
Other-FREEZER UNITS
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Violation:
NEARLY EVERY WALK-IN FREEZER HAD EXCESSIVE CONDENSATION ON THE DECKHEADS AND ICE ACCUMULATED ON THE DECKS.
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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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Item No.:
36
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Site:
Other-SUSHI BAR
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Violation:
SOME OF THE DECKHEAD MOUNTED FLUORESCENT LIGHTS WERE NOT SHATTER-RESISTANT OR SHIELDED LIGHTS. THEY WERE IN A RECESS, BUT THERE WAS NO COVER FOR THE LIGHTS.
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Recommendation:
7.7.5.2.1
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service, and single-use articles.
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Item No.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT (IPM)
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Violation:
THE IPM PROGRAM IS WELL ORGANIZED, AND IMPLEMENTED, BUT THE TIME OF INSPECTION WAS NOT RECORDED IN THE INSPECTION LOG BOOK SO IT WAS DIFFICULT TO CONFIRM SOME INSPECTIONS WERE CONDUCTED AT NIGHT.
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Recommendation:
Complete the existing company form for inspections in the space labeled 'time', so nightime inspections are documented.
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Item No.:
41
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Site:
Other-CHILDRENS ACTIVITY CENTER
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Violation:
RECOMMEND A REVIEW OF THE STRONG DISINFECTANT PRODUCT USED ON TABLES BEFORE SNACK TIME AND ON THE DIAPER CHANGING TABLE BETWEEN DIAPER CHANGES. IT APPEARS STAFF APPLY THE PRODUCT AND WIPE IT, BUT THERE MAY BE A DRY PRODUCT RESIDUAL WHICH COULD AFFECT SKIN OR SHOULD NOT BE INGESTED.
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Recommendation:
10.3.1.2.1
Surfaces that children touch with their hands shall be cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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