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Item No.:
*
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Site:
Other-COMMENT
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Violation:
ORGANIZATION, MANAGEMENT AND RECORD KEEPING IN THE POTABLE WATER SYSTEM, HOUSEKEEPING, CHILD ACTIVITY CENTER, AND PEST MANAGEMENT PROGRAMS WERE EXCELLENT. GOOD FOOD TEMPERATURES AND KNOWLEDGE OF PRACTICES WAS OBSERVED IN BOTH THE GALLEYS AND ORANGERY LIDO.
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Recommendation:
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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.:
20
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Site:
Other-MAIN GALLEY-POTWASH
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Violation:
THE STORED CUTTING BOARDS WERE PITTED AND HAD CREVICES THAT MADE THEM DIFFICULT TO CLEAN.
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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.
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Item No.:
22
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Site:
Other-ORANGERY - DISHWASH
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Violation:
THE FINAL SANITIZING RINSE THERMOMETER ON THE CONVEYOR DISHWASH MACHINE REGISTERED 206-214 F, WHILE THE DISH LEVEL TEMPERATURE WAS ONLY 160-170 F. THE THERMOMETER PROBE WAS INSTALLED TOO CLOSE TO THE FINAL RINSE BOOSTER HEATER.
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Recommendation:
To get an accurate reading on the final sanitizing rinse thermometer the measuring probe should be monitored and installed at a distance that is far enough away from the final rinse booster heater to provide an accurate temperature reading.
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Item No.:
26
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Site:
Other-CREW GALLEY-POTWASH
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Violation:
SEVERAL SOILED PANS WERE STORED AS CLEAN.
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Recommendation:
7.5.5.1.2
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Other-ORANGERY - BUFFET
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Violation:
SEVERAL PREVIOUSLY CLEANED UTENSILS PRESENTED FOR PASSENGER SELF-SERVICE AT THE BUFFET LINES WERE SOILED WITH FOOD RESIDUE.
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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.:
28
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Site:
Other-ORANGERY - SCRAPPING STATIONS
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Violation:
BUCKETS FILLED WITH DIRTY UTENSILS IN SOAKING SOLUTIONS WERE STORED ON THE DECK AT THE TWO AFT SCRAPPING STATIONS IN THE DINING ROOM.
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Recommendation:
All containers used for storage of soiled utensils should be stored at least 15 centimeters (6 inches) above the deck to prevent further contamination of the utensils.
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Item No.:
34
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Site:
Other-ORANGERY - BEVERAGE STATION
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Violation:
THERE WAS A WATER LEAK FROM INSIDE THE FRONT COVER OF THE JUICE DISPENSER AT THE STARBOARD SIDE BEVERAGE STATION.
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Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
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