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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: NORWEGIAN SUN - CAS - 01/15/2005.
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Recommendation:
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Item No.:
06
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Site:
Other-POTABLE WATER - MICROBIOLOGICAL EXAM
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Violation:
THE MICROBIOLOGICAL TEST LOG FOR BOTH PORT WATER DURING POTABLE WATER BUNKERING AND FOR RANDOM MONTHLY TESTING OF THE SHIP'S POTABLE WATER DISTRIBUTION SYSTEM NOTED ONLY RESULTS AS POSITIVE OR NEGATIVE. THE TEST METHOD USED INVOLVES A PRIMARY TEST RESULT FOR TOTAL COLIFORM BACTERIA AND A SECONDARY TEST AND RESULT FOR ESCHERICHIA COLI (E. COLI) BACTERIA. THE POSITIVE RESULTS NOTED IN THE TESTING LOG BOOK DON'T INDICATE WHICH INDICATOR BACTERIA IS POSITIVE.
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Recommendation:
Modify the current bacteriological test results log to allow for logging of the results of both the primary (total coliform) and secondary (E. coli) test results, or list only the positive results for E coli vice total coliform bacteria. The bacteriological test results log should clearly indicate which results are being recorded.
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Item No.:
10
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Site:
Other-DECK 11 WHIRLPOOL SPAS
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Violation:
THE HEALTH WARNING SIGN POSTED IN THE AREA OF THE 4 SPAS WAS OVER 20 FEET AWAY ON A WALL PANEL OPPOSITE THE LOCATION OF THE SPAS.
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Recommendation:
Reposition the health warning signs so they are in the immediate area of the spas.
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Item No.:
16
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
SIGNS WERE POSTED ON NEARLY ALL ALTO-SHAAM TWO-DOOR OVENS IN GALLEYS AND TOPSIDERS GALLEY (UNITS 0220.551.55.55, 56, 58, AND 60) STATING:
"NOTE THAT THIS HOT BOX ARE UNDER TIME MANAGEMENT USED FOR BACK UP FOOD". THE 15 POINT TIME AS A PUBLIC HEALTH CONTROL PLAN SPECIFIES IN PART THE FOLLOWING:
7. ALL FOOD ITEMS MUST HAVE THE TEMPERATURE TAKEN BEFORE BEING PLACED ON THE FOOD SERVICE LINE.
8. AND 9. BACKUP FOOD ITEMS IN REFRIGERATORRS AND HOT HOLDING MUST BE 41 F AND BELOW OR 140 F AND ABOVE.
10. YELLOW LABEL - FOOD TAKEN OUT AND IF NOT USED IN 3 HOURS, THROWN AWAY AND REPLACE WITH A BLUE LABEL TRAY WHICH SHOULD CONTAIN NEW FOOD ITEMS.
IN THE TOPSIDERS LIDO OPERATION STAFF ACTUALLY BRING POTENTIALLY HAZARDOUS FOODS DIRECTLY FOLLOWING COOKING FROM THE DECK 5 GALLEY TO THE TOPSIDERS GALLEY AND PLACE IN THE HOT HOLDING OVENS. A TEMPERATURE IS TAKEN WHEN THE ITEM IS PLACED IN THE OVEN AND A STICKER IS AFFIXED. THE ITEM IS CONSIDERED TO BE ON THE 3 HOUR CLOCK AT THIS POINT, ALTHOUGH THE WRITTEN PLAN REQUIRES TEMPERATURE CONTROL IN HOT HOLDING. FOUR BAIN PANS CONTAINING SCRAMBLED EGGS, LINK SAUSAGE, AND CORNED BEEF HASH WERE FOUND IN THE OVEN 0220.551.55.58. THE PANS HAD YELLOW LABELS AFFIXED AND THE TIME WAS 9:30 AM. THE BREAKFAST SERVICE BEGAN AT 6 AM. THE TIME LOG NOTED ONE PAN HAD BEEN TRANSFERRED TO THE OVEN AT 7 AM AND ANOTHER AT 8:40 AM. ACCORDING TO THE PLAN A BLUE LABEL SHOULD BE AFFIXED
A SIMILAR VIOLATION INVOLVING ONBOARD TIME AS A CONTROL PRACTICES NOT MATCHING THE WRITTEN MANAGEMENT PLAN WERE CITED ON THE PREVIOUS INSPECTION REPORT OF 23 JUNE 2004. A REVIEW OF PLANS AND PROCEDURES MUST BE MADE AND IMMEDIATED CHANGES IMPLEMENTED TO ENSURE THEY ARE COMPLETELY CONSISTENT WITH THE OPERATIONS.
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Recommendation:
Ensure that the practices used for time as a public health control matche the wriiten plan.
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-LIDO - TOPSIDERS OATMEAL STATION
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Violation:
MILK HELD UNDER TEMPERATURE CONTROL IN A HOT SERVICE URN HAD A PRODUCT TEMPERATURE OF 130 F. THE PRODUCT HAD BEEN ON A STAFF SERVED STATION FOR APPROXIMATELY TWO HOURS. THE TEMPERATURE CONTROL WAS ADJUSTED AND THE PRODUCT RE-TESTED AT 165 F LATER 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.:
19
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Site:
Other-PROVISIONS - BEVERAGE WALK-IN
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Violation:
A KEG OF BEER WAS STORED DIRECTLY ON THE DECK. THIS ITEM WAS CORRECTED DURING THE INSPECTION.
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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.
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Item No.:
19
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Site:
Other-OUTDOOR GRILL - BUFFET
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Violation:
A BOWL OF HORSERADISH TOPPING, A BOWL OF SAUCE, AND A PAN OF HAMBURGER AND HOT DOG BUNS WERE NOT SHIELDED FROM PASSENGER CONTAMINATION ON THE PORT BUFFET SERVICE LINE, DURING SERVICE.
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Recommendation:
Ensure all food items out for passenger consuption on the self-service buffets are protected from potential passenger contamination.
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Item No.:
19
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Site:
Other-OUTDOOR GRILL - BUFFET
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Violation:
THERE WERE NO SERVING UTENSILS SET OUT FOR THREE LARGE PLATTERS OF MIXED DESSERT STYLE BREADS ON THE SELF-SERVICE DISPLAY LINE PORT SIDE. A PASSENGER WAS OBSERVED PICKING UP A SLICE OF THE DESSERT BREAD WITH HIS BARE HANDS. THERE WAS NO SERVING UTENSIL SET OUT FOR THE LARGE BOWL OF ROLLS OPPOSITE TO THAT LINE. ADDITIONALLY, THE SERVING UTENSIL FOR THE PLATTER OF CUT MELON AND FRUIT WAS TOO SHORT FOR REACHING THE PRODUCT AND AFTER USE THE HANDLES WERE SETTING IN CONTACT WITH THE FOOD. THIS WAS ALSO THE CASE WITH THE TONGS IN THE DEEP BASKET OF ROLLS, WHERE THE HANDLE WAS FOUND IN CONTACT WITH THE ROLLS.
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Recommendation:
7.3.3.6.3
Consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods:
(1) Shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination; and
(2) Shall be monitored by food employees trained in safe operating procedures.
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Item No.:
22
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Site:
Other-OUTDOOR BAR
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Violation:
DIRTY GLASSES WERE SET ALONG THE BASIN OF THE HANDWASH SINK IN THE BAR. THE SMALL COUNTER WAS FILLED WITH A VARIETY OF CLEAN ITEMS FOR DRINK-MAKING AND DISPLAY TYPE CUPS, WITH LITTLE AREA FOR STORING DIRTY CUPS PRIOR TO TRANSFER TO THE PANTRY.
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Recommendation:
7.5.3.2.1
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.
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Item No.:
24
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Site:
Other-LIDO - TOPSIDERS POT WASH
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Violation:
THE POTWASH WORKER WAS OBSERVED PLACING PANS IN THE HOT WATER SANITIZING SINK FOR PERIODS BETWEEN 7 AND 16 SECONDS IN THE MANUAL WAREWASH OPERATION.
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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.
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Item No.:
24
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Site:
Other-MAIN GALLEY - SEVEN SEAS WAREWASH
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Violation:
THE FINAL RINSE TEMPERATURE WAS TESTED AT APPROXIMATELY 150F AT THE PLATE SURFACE, WHEN THE FINAL RINSE CYCLE WAS TESTED SEPARATELY. THE UNIT FINAL RINSE CYCLE WAS TESTED TWICE AND WITH AT LEAST TWO MAXIMUM-REGISTERING THERMOMETERS FOR EACH TEST. THE FINAL RINSE TANK RESERVIOR WATER WAS ALSO TESTED AND THE TEMPERATURE WAS MEASURED AT 150F WITH A MAXIMUM-REGISTERING THERMOMETER. THE WASH CYCLE TANK RESERVIOR WATER WAS THEN TESTED AND THE TEMPERATURE WAS MEASURED AT 193F WITH A MAXIMUM-REGISTERING THERMOMETER. THE MACHINE WAS IN ACTIVE USE AT THE TIME OF THE INSPECTION. THE DISHWASH OPERATIONS WAS TEMPORARILY SUSPENDED AND MOVED TO THE FOUR SEASONS WAREWASH UNIT. THE CAUSE OF THE PROBLEM WAS IDENTIFIED AND THE ITEM WAS CORRECTED DURING THE INSPECTION.
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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.
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Item No.:
26
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Site:
Other-MAIN GALLEY - FOUR SEASONS - WAREWASH
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Violation:
FOUR PREVIOUSLY CLEANED PLATES WERE FOUND SOILED WITH A SMALL AMOUNT OF FOOD DEBRIS AND STORED AS CLEAN.
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Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
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Site:
Other-MAIN GALLEY - SEVEN SEAS - WAREWASH
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Violation:
FOUR PREVIOUSLY CLEANED PLATES WERE FOUND SOILED WITH A SMALL AMOUNT OF FOOD DEBRIS AND STORED AS CLEAN.
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Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
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Site:
Other-CIGAR/MARTINI BAR
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Violation:
ONE PREVIOUSLY CLEANED PORT BEVERAGE GLASS WAS FOUND SOILED AND STORED READY FOR SERVICE.
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Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
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Site:
Other-LIDO - TOPSIDERS - DISHWASH
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Violation:
A FEW PREVIOUSLY CLEANED UTENSILS WERE FOUND IN THE DISHWASH RACKS ON THE CLEAN SHELF, SOILED WITH FOOD DEBRIS.
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Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
33
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Site:
Other-MAIN GALLEY - FOUR SEASONS
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Violation:
THE VENTILATION HOOD ABOVE THE HOT GALLEY EQUIPMENT WAS SOILED. THE EQUIPMENT BENEATH THE SOILED HOOD WAS NOT IN ACTIVE USE AND HAD BEEN CLEANED IN AN EARLIER PERIOD.
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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.
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Item No.:
33
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Site:
Other-SPORTS BAR - PANTRY
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Violation:
A WATER LEAK WAS NOTED AT THE DECKHEAD NEAR A SPRINKLER FITTED NEAR REACH-IN REFRIGERATOR #7.
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Recommendation:
Identify the source of the water leak and take the necessary actions to correct the deficiency.
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