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Item No.:
*
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Site:
Other-COMMENT
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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 - CAS - [INSERT INSPECTION DATE] .
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Recommendation:
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Item No.:
06
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Site:
Other-POTABLE WATER
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Violation:
THERE WAS NO RECORD OF THE CALIBRATION OF THE EVAPORATOR CHLORINATION ANALYZER OR THAT IT WAS CHECKED AT THE START OF PRODUCTION ON MANY OF THE RECENT ANALYZER/RECORDER CHARTS.
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Recommendation:
5.2.1.2.4
Halogen analyzer-chart recorders used in lieu of manual tests and logs shall be calibrated at the beginning of bunkering or production, and the calibration shall be recorded on the chart or in a log book.
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
THERE WAS NO BACKFLOW PREVENTION DEVICE INSTALLED ON THE FLEXIBLE SHOWER HOSES IN THE HOSPITAL TOILET ROOMS.
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Recommendation:
5.7.1.1.3
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
09
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Site:
Other-POOL FORWARD
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Violation:
FREE CHLORINE RESIDUAL MEASURES TAKEN FROM THE FORWARD POOL DURING OPERATION RANGED FROM 0.53 PPM TO 1.2 PPM. THE READING TAKEN FROM THE POOL EQUIPMENT SPACE WITHIN MINUTES PRIOR WAS 1.8 PPM.
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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.
Recommend ship's staff make manual tests at the pools when operating to verify the 1 ppm minimum free chlorine residual is present.
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Item No.:
15
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Site:
Other-HORIZON COURT - DECK 12 GALLEY
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Violation:
TWO SEVERELY DENTED CANS OF FRUIT WERE FOUND STORED ON A SHELF ABOVE THE PREPARATION COUNTER IN THE COLD PANTRY.
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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.:
16
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Site:
Other-PIZZA BAR
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Violation:
PIZZA SAUCE, CHEESE, AND PEPPERONI WERE STORED IN PANS ON ICE. TIME WAS BEING USED AS A CONTROL AND EACH PAN LABELED WITH A 4 HOUR "DISCARD" TIME. HOWEVER, THERE WERE TWO TIMES LISTED AS THE DISCARD TIME. THE INSPECTION TOOK PLACE ONE HOUR PAST THE FIRST DISCARD TIME. IT WAS EXPLAINED THAT THE FIRST TIME LISTED IS ACTUALLY THE "START" TIME AND THE SECOND TIME IS THE ACTUAL DISCARD TIME. THE LABEL SHOULD BE MODIFIED TO MORE CLEARLY REFLECT THE START AND DISCARD TIMES.
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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.
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Item No.:
16
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Site:
Other-PROVISIONS / SALAMI WALK-IN
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Violation:
THERE WAS A BLOCK OF DUCK PATE THAT WAS SENT UP TO THE MAIN GALLEY, A SMALL QUANTITY CUT OFF AND RETURNED TO PROVISIONS WRAPPED IN PLASTIC WRAP.
THE RETURNED BLOCK WAS NOT LABELED WITH A DISCARD DATE.
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Recommendation:
7.3.5.3.3
Refrigerated, ready-to-eat, potentially hazardous food shall be discarded if not consumed within 7 calendar days from the date of preparation or opening.
None: 7.3.5.3.1
Refrigerated, ready-to-eat, potentially hazardous food:
(1) Prepared on a vessel and held refrigerated for more than 24 hours shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
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Item No.:
16
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Site:
Other-MAIN GALLEY DECK 5 / GARDE MANGER
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Violation:
SEVERAL TRAYS OF POTENTIALLY HAZARDOUS FOODS WERE FOUND WITH INTERNAL PRODUCT TEMPERATURES OF 47F.
THE FOOD ITEMS WERE DISPOSED OF DURING THE INSPECTION.
IT WAS COMMENTED THAT THE TEMPERATURE OF THESE FOODS WOULD HAVE BEEN CHECKED PRIOR TO SERVICE.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
At 5C (41F) or less.
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Item No.:
16
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Site:
Other-MAIN GALLEY DECK 5 / SERVICE LINE
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Violation:
THERE WERE THREE BAINS MARIE PANS OF GRAVY FOUND IN A STEAM CABINET UNDER ONE OF THE BAINS MARIE. THE TEMPERATURE OF THE GRAVY IN ONE OF THE PANS WAS MEASURES AT 134 F WHILE THE OTHER TWO WERE ABOVE 140 F. IT WAS STATED THAT THE GRAVY HAD BEEN PLACED IN THE UNIT AT NOON AND THE TEMPERATURE WAS TAKEN AT 1500.
THE OUT OF TEMPERATURE PAN WAS DISCARDED.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60C (140F) [roasts 54C (130F)] or above,; or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Other-CREW GALLEY
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Violation:
SEVERAL PANS OF PASTA SAUCE CONTAINING MEAT WERE FOUND WITH INTERNAL PRODUCT TEMPERATURES OF 53 F.
THE SAUCES WERE DISCARDED DURING THE INSPECTION.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60C (140F) [roasts 54C (130F)] or above,; or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Other-CREW GALLEY
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Violation:
NUMEROUS PANS OF COOKED RICE WAS FOUND IN THE BACKUP HOT HOLDING CABINETS BEHIND THE SERVICE LINE. THE CHEF STATED THAT TIME WAS USED AS THE PUBLIC HEALTH CONTROL FOR ALL FOODS THAT EXIT THE CREW GALLEY AND GOES EITHER TO THE SERVICE LINE OR THE HOLDING CABINETS.
THE RICE IN THE UNITS WERE NOT LABELED WITH THE DISCARD TIME OR LOG ENTRIES INDICATING WHEN THE TIME STARTED.
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Recommendation:
Ensure that all foods where "time as a control" is used the discard time is recorded.
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Item No.:
19
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Site:
Other-PROVISIONS / BEER & WINE STORAGE
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Violation:
THERE WERE SEVERAL BOXES OF WINE FOUND SETTING DIRECTLY ON THE DECK DURING THE INSPECTION.
THEY WERE PLACED ON PALLETS DURING THE INSPECTION.
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Recommendation:
Store all food products, including wine boxes at least 150 mm (6 inches) off of the deck.
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Item No.:
19
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Site:
Other-PROVISIONS / FISH FREEZER
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Violation:
THERE WAS A BUILD-UP OF ICE IN THE CONDENSATE COLLECTION PAN AND THERE WAS ALSO ICE ON A FOOD BOX STORED UNDER THE COLLECTION PAN.
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Recommendation:
Correct the cause of the ice build-up in the collection pan and drain line to prevent it from overflowing onto food packages.
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Item No.:
20
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Site:
Other-MAIN GALLEY DECK 5 / GARDE MANGER
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Violation:
UNDERCOUNTER REFRIGERATOR 052326B HAD AN AMBIENT AIR TEMPERATURE OF 50 F.
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Recommendation:
Ensure that the refrigerator temperature is maintained at a temperature at least 41F or below to maintain food temperatures at 41F or below.
7.4.5.1.1.1
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.
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Item No.:
20
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Site:
Other-CREW GALLEY
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Violation:
THE UNDERCOUNTER REFRIGERATOR WHERE THE PASTA SAUCES WERE STORED HAD AN AMBIENT AIR TEMPERATURE OF 50 F.
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Recommendation:
Ensure that the refrigerator temperature is maintained at a temperature at least 41F or below to maintain food temperatures at 41F or below.
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Item No.:
20
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Site:
Other-CREW GALLEY
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Violation:
THE COOK'S THERMOMETER WHICH WAS USED TO MEASURE THE TEMPERATURE OF THE PASTA SAUCE WHEN REMOVED FROM THE BLAST CHILLER WAS OUT OF CALIBRATION. WHEN CHECK WITH AN ICE BATH IT INDICATED 0 F.
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Recommendation:
Ensure that all thermometers used by food service personnel are properly calibrated.
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Item No.:
22
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Site:
Other-HORIZON COURT - DISHWASH
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Violation:
THE IN-USE CONVEYOR DISHWASH MACHINE HAD A FINAL RINSE GAUGE TEMPERATURE WHICH WAS OVER 30 F OUT OF CALIBRATION AS MEASURED AGAINST THE PLATE LEVEL TEMPERATURE.
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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.
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Item No.:
22
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Site:
Other-HORIZON COURT DISHWASH
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Violation:
THREE OF THE 7 FINAL RINSE UPPER ARM SPRAY NOZZLES WERE CLOGGED IN THE CONVEYOR DISHWASHING MACHINE DURING ACTIVE USE.
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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.
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Item No.:
26
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Site:
Other-MAIN GALLEY DECK 5 / SERVICE LINE
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Violation:
SEVERAL SMALL SKILLETS WERE FOUND STORED IN THE HOT HOLDING STEAM CABINET UNDER ONE OF THE PORT SIDE BAINS MARIE'S. THEY WERE STORED AS CLEAN BUT WERE SOILED WITH FOOD RESIDUE.
IT WAS STATED THAT THE COOKS WASHED, RINSED, AND SANITIZED THESE SKILLETS THEMSELVES BECAUSE THEY ARE NON-STICK.
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Recommendation:
Ensure that these skillets are properly cleaned.
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Item No.:
29
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Site:
Other-HOSPITAL PANTRY
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Violation:
THE HANDWASH SINK WAS BLOCKED WITH RECYCLE BINS.
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Recommendation:
7.7.1.3.1
Handwashing facilities shall be used for no other purpose and shall be accessible at all times.
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Item No.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT
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Violation:
THE CERTIFICATION AND TRAINING OF PEST-CONTROL PERSONNEL WAS NOT AVAILABLE FOR INSPECTION.
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Recommendation:
8.1.2.1.3
The training of the pest-control personnel shall be documented in the Integrated Pest Management Plan.
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