|
|
|
Item No.:
*
|
|
Site:
Other-CORRECTIVE ACTION STATEMENT
|
|
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: INFINITY - CAS - 12/11/2004.
|
|
Recommendation:
|
|
|
Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE BACKFLOW PREVENTION DEVICE ON THE HOT WATER SUPPLY LINE TO THE WHIRLPOOL SPAS WAS LEAKING CONTINUOUSLY.
THE BACKFLOW PREVENTION DEVICE WAS REPLACED DURING THE INSPECTION.
|
|
Recommendation:
Conduct routine inspections to ensure that backflow prevention devices are working properly.
|
|
|
Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE COMPREHENSIVE CROSS CONNECTION CONTROL PLAN DID NOT INCLUDE ALL OF THE BACKFLOW PREVENTION DEVICES. THE DEVICES IN THE PASSENGER AND CREW CABINS WERE NOT LISTED.
|
|
Recommendation:
Ensure that the program includes all backflow prevention devices.
The devices, especially for the cabins can be listed by deck and do not need to be listed individually by cabin.
|
|
|
Item No.:
15
|
|
Site:
Other-PROVISION
|
|
Violation:
A MOLDY FLAT OF MUSHROOMS WAS NOTED IN THE VEGETABLE REFRIGERATION ROOM.
|
|
Recommendation:
Ensure that spoiled food products are discarded.
|
|
|
Item No.:
16
|
|
Site:
Other-BUFFET
|
|
Violation:
THE AQUA SPA HEALTHY BUFFET HAD AN AFTERNOON MEAL SERVICE FROM 1200 UNTIL 2000 AND THE FOOD ON DISPLAY DID NOT HAVE A DISCARD TIMES LISTED. IT WAS STATED THAT ALL OF THE FOOD WAS DISCARDED AT 1600 AND ALL NEW FOOD BROUGHT FROM THE BACKUP REFRIGERATORS THAT ARE ON TEMPERATURE CONTROL.
|
|
Recommendation:
Ensure that the potentially hazardous foods at this buffet are identified with the four hour discard time. As discussed this could be accomplished using different colored plates provided that the time management plan is modified to indicate the discard time for each color.
|
|
|
Item No.:
19
|
|
Site:
Other-POOL BAR / DECK 10
|
|
Violation:
SERVING TONGS AT THE BAR WERE FOUND STORED IN A GLASS OF WATER.
|
|
Recommendation:
Discontinue storing the tongs in water.
|
|
|
Item No.:
19
|
|
Site:
Other-OCEAN BAR
|
|
Violation:
OPEN BOTTLES OF WINE WERE FOUND STORED IN THE UNDERCOUNTER KEG REFRIGERATOR WITH THE BEER KEGS.
|
|
Recommendation:
Do not store drink bottles in these refrigerators.
|
|
|
Item No.:
20
|
|
Site:
Other-SPECIALTY GALLEY
|
|
Violation:
TWO CUTTING BOARDS WERE NOTED TO HAVE ROUGH, DIFFICULT TO CLEAN SURFACES.
|
|
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.:
20
|
|
Site:
Other-MAIN GALLEY - POTWASH
|
|
Violation:
THE NON-STICK COATINGS OF 10 FRYING PANS WERE PEELING, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Replace these frying pans.
|
|
|
Item No.:
20
|
|
Site:
Other-CREW BUFFET LINE
|
|
Violation:
THE BULK MILK DISPENSING TUBE WAS NOT CUT AT AN ANGLE.
|
|
Recommendation:
7.4.5.3.2
The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than 3 centimeters (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
21
|
|
Site:
Other-MAIN GALLEY - BAKERY
|
|
Violation:
THE PAINT ON THE HANDLES OF THE SVEBA DAHEN OVEN HAD DETERIORATED MAKING THESE AREAS DIFFICULT TO CLEAN.
|
|
Recommendation:
Recoat the handles of this oven.
|
|
|
Item No.:
21
|
|
Site:
Other-MAIN GALLEY - HOT GALLEY
|
|
Violation:
THE GLASS SURFACE OF THE INDUCTION RANGE WAS CRACKED AND CHIPPED.
|
|
Recommendation:
Repair or replace the cook top of this range.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO BUFFET
|
|
Violation:
SEVERAL OF THE CORIAN CIRCULAR COUNTERS WERE CRACKED MAKING THEM DIFFICULT TO CLEAN.
|
|
Recommendation:
Repair or replace the damaged counter tops.
|
|
|
Item No.:
21
|
|
Site:
Other-SPECIALTY GALLEY
|
|
Violation:
A GAP WAS NOTED ON THE FRONT TOP OF THE INDUCTION RANGE TOP, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Seal the gap.
7.4.2.2.6
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Other-POOL BAR / DECK 10
|
|
Violation:
THE FINAL RINSE TEMPERATURE OF THE DISHWASHING MACHINE IN THE PANTRY WAS MEASURED AT 150F. THE DISHWASHER WAS NOT IN ACTIVE USE AT THE TIME BUT A CHECK OF THE DISHWASHER TEMPERATURE LOG INDICATED THAT THE TEMPERATURE HAD NOT BEEN AT OR ABOVE 160 F SINCE AT LEAST NOVEMBER 15, 2004 WHICH WAS THE EARLIEST LISTING ON THE LOG.
THERE WAS NO INDICATION THAT ENGINEERING WAS CONTACTED TO CHECK THE DISHWASHER TO ENSURE PROPER TEMPERATURES.
WHEN THE ENGINEERS CHECKED DURING THE INSPECTION THEY FOUND THAT THE PROPER OPERATOR SETTINGS WERE NOT SET.
THE DISHWASHER TEMPERATURE LOG DID NOT INDICATE WHAT THE PROPER MINIMUM TEMPERATURES WERE FOR THE FINAL RINSE NOR DID IT APPEAR THAT THE BAR STAFF KNEW WHAT TO DO WHEN THE MINIMUM TEMPERATURES WERE NOT MET.
|
|
Recommendation:
Ensure that the dishwash is operated in accordance with manufacturers instructions and data plate.
Ensure that the staff know what action to take when the machines are not operating correctly.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY - WAREWASH
|
|
Violation:
THE SPRAY PATTERN OF THE FINAL RINSE NOZZLES WAS ERRATIC.
|
|
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.:
24
|
|
Site:
Other-POOL BAR / DECK 10
|
|
Violation:
THE FINAL RINSE TEMPERATURE OF THE DISHWASHER IN THE PANTRY DID NOT REACH 160 F AT THE DISH SURFACE.
THERE WAS NO ACTIVE DISH WASHING BEING DONE AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
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.
|
|
|
Item No.:
26
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
THE HOT HOLDING CABINETS HAD GLASS MERCURY FILLED THERMOMETERS ON THE INTERIORS OF THE CABINETS.
THE USE OF THESE THERMOMETERS COULD POTENTIALLY CONTAMINATE FOOD IF THEY BREAK.
|
|
Recommendation:
7.4.2.1.3
Food temperature measuring devices may not have sensors or stems constructed of glass.
|
|
|
Item No.:
40
|
|
Site:
Other-INTEGRATED PEST MANAGEMENT PROGRAM
|
|
Violation:
THE WRITTEN INTEGRATED PEST MANAGEMENT (IPM) PLAN DID NOT INCLUDE THE REQUIREMENT FOR ACTIVE MONITORING FOR PESTS.
|
|
Recommendation:
8.1.1.1.3
The Integrated Pest Management Plan shall include provisions for active monitoring including pest sighting logs for the operational areas of the vessel and training for crew members in charge of log completion.
|
|