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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 - CAS - [INSERT INSPECTION DATE] .
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Recommendation:
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Item No.:
*
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
THE RECORD KEEPING AND OVERALL OPERATIONS FOR THE POTABLE WATER AND POOLS WERE EXCELLENT.
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Recommendation:
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Item No.:
16
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Site:
Other-CREW GALLEY
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Violation:
THE TIME AS A CONTROL PLAN DID NOT INCLUDE THE SET-UP TIMES AND DISCARD TIMES FOR THE FOOD PLACED OUT FOR SERVICE.
THERE WAS NO ALLOWANCE IN THE PLAN FOR LABELING FOODS WITH THE DISCARD TIMES FOR THE DINNER SERVICE WHICH RAN FROM 5:30 P.M. UNTIL 11:40 P.M.
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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.
7.3.5.3.6
Written procedures that ensure compliance with these guidelines shall be maintained on the vessel and made available to the VSP, upon request.
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Item No.:
19
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Site:
Other-PROVISIONS-DRY STORAGE
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Violation:
SEVERAL BOXES OF FOOD AND A 50LB POUND BAG OF BEANS WERE STORED ON THE DECK DURING PROVISIONING.
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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.:
20
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Site:
Other-PROVISIONS - BUTCHER SHOP
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Violation:
TWO CUTTING BOARDS WERE SCRATCHED AND PITTED.
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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.:
20
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Site:
Other-FUN ZONE PANTRY
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Violation:
THE REFRIGERATION UNIT WAS LABELED NOT IN USE.
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Recommendation:
Remove this piece of equipment if it is not going to be used fulltime.
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Item No.:
20
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Site:
Other-PORT DISHWASH/GLASSWASH DECK 6
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Violation:
WATER WAS COMING OUT OF THE DISHWASH UNIT UNDER THE DETERGENT DISPENSER. THIS WAS SAID TO HAPPEN ONLY WHEN LARGE TRAYS WERE WASHED IN THE UNIT. EXCESS WATER WAS NOTED ON THE DECK.
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Recommendation:
Make the necessary modifications to prevent water from coming out of the machine and on to the deck.
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Item No.:
20
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
A POROUS INSULATION MATERIAL WAS NOTED AROUND THE EXPANSION VALVE OF THE ICE MACHINES. THE INSULATION WAS WET AND SOME OF THE BLACK MATERIAL RUBBED OFF WHEN TOUCHED.
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Recommendation:
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.
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-DECK 6-DA VINCI PASTRY SERVICE
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Violation:
SLOTTED FASTENERS WERE NOTED IN THE BLODGETT OVENS. GAPS AND CREVICES WERE ALSO NOTED IN THE OVENS.
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Recommendation:
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.
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Item No.:
20
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Site:
Other-DAVINCI PASTRY SERVICE
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Violation:
AN OPEN SEAM WAS NOTED ALONG THE FRONT EDGE OF THE OVEN COMPARTMENTS.
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Recommendation:
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.
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Item No.:
20
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Site:
Other-DAVINCI PASTRY SERVICE
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Violation:
A COUPLE OF PADDLES WERE DAMAGED. A SAUT PAN THAT HAD BEEN WELDED HAD ROUGH INTERIOR SURFACES. HOLES WERE NOTED IN A FEW LARGE SAUT PANS WHERE THE SMALLER HANDLES HAD FALLEN OFF.
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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.
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Item No.:
21
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
LOOSE SEALANT WAS NOTED ON THE NON-FOOD CONTACT SURFACES OF NUMEROUS PIECES OF EQUIPMENT SUCH AS THE GRILL, TILT PANS, AND GRIDDLES.
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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.
7.3.5.3.6
Written procedures that ensure compliance with these guidelines shall be maintained on the vessel and made available to the VSP, upon request.
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Item No.:
21
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
THE JUICE DISPENSERS WERE NOT EASY TO CLEAN.
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Recommendation:
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.
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Item No.:
21
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Site:
Other-DINING ROOMS
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Violation:
THE LAMINATE SURFACES OF THE WAIT STATIONS WERE DAMAGED IN SEVERAL AREAS.
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Recommendation:
7.4.2.1.2
Nonfood-contact surfaces of equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-STAFF MESS
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Violation:
CHIPPED GLASS WAS NOTED ALONG THE SNEEZE GUARD.
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Recommendation:
7.4.2.1.2
Nonfood-contact surfaces of equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Other-HORIZON - DISHWASH
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Violation:
THE RIGHT FINAL RINSE NOZZLE HAD AN ERRATIC SPRAY PATTERN. THIS WAS CORRECTED DURING THE INSPECTION.
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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.:
22
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Site:
Other-HORIZON - DISHWASH
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Violation:
THE FINAL RINSE TEMPERATURE GAUGE REGISTERED 210F.
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Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) 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-BELL BOX POTWASH
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Violation:
THE FINAL RINSE PRESSURE AT THE POTWASH MACHINE WAS 40 PSI WHERE THE MANUFACTURER RECOMMENDS 20 PSI, AS NOTED ON THE DATA PLATE.
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Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) 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.:
24
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Site:
Other-GALLEY STORAGE DECK 14
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|
Violation:
THE SANITIZING CONCENTRATION IN THIS BUCKET WAS LESS THAN 50 PPM.
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Recommendation:
7.5.6.2.3.1
The sanitizing solutions shall be used with the following concentrations:
(1) A chlorine solution shall have a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Other-PORT DISHWASH/GLASSWASH-DECK 5
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Violation:
THE FINAL RINSE TEMPERATURE AT THE MACHINE ARM REGISTERED > 220F WHILE THE FINAL RINSE TEMPERATURE WAS TESTED AT GREATER THAN 170F.
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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-DAVINCI PASTRY SERVICE
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|
Violation:
THE OPEN SEAM ALONG THE FRONT EDGE OF THE OVEN COMPARTMENTS 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.:
26
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|
Site:
Other-DAVINCI PASTRY SERVICE
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|
Violation:
A SOILED PADDLE WAS NOTED IN CLEAN STORAGE.
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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.:
27
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Site:
Other-DAVINCI WINE PANTRY
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|
Violation:
THE UTILITY LINE WRAPPING WAS WET AND SOILED IN THE TECHNICAL SPACE FOR THE SODA LINES.
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Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Other-DECK 5-PASTRY
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|
Violation:
THE NON-FOOD CONTACT SURFACE OF THE DOUGH ROLLER WAS SOILED AND WET.
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Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Other-FOOD SERVICE GENERAL
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|
Violation:
THE JUICE DISPENSERS WERE SOILED WITH JUICE RESIDUE.
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Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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|
Site:
Other-POTWASH DECK 5
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|
Violation:
THE PLACEMENT OF A DECK STAND NEAR THE HANDWASH SINK BLOCKED ACCESS TO THE SINK.
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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.:
33
|
|
Site:
Other-BOTICELLI DINING ROOM
|
|
Violation:
LOOSE PROFILE STRIPS WERE NOTED ON EITHER SIDE OF THE ENTRANCE TO THE DINING ROOM FROM THE GALLEY ON THE STARBOARD SIDE.
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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.:
33
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Site:
Other-CREW GALLEY
|
|
Violation:
THE DECK UNDER THE SLICER COUNTER WAS SOILED ALONG THE BULKHEAD JUNCTURE AND IN THE CORNER.
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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-PROVISIONS-BUTCHER SHOP
|
|
Violation:
THE DECK TILES WERE CHIPPED AND RECESSED GROUTING WAS NOTED AROUND THE DRAINS.
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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.:
33
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Site:
Other-PROVISIONS - VEGETABLE PREP
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|
Violation:
THE DECK TILES WERE CRACKED AND RECESSED GROUTING WAS NOTED AROUND THE DRAINS.
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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.:
33
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Site:
Other-HORIZON - COFFEE STATIONS
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|
Violation:
THE TILE MOLDING ON THE COUNTERS HAD DIFFICULT TO CLEAN FEATURES.
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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.:
33
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|
Site:
Other-TRIDENT GRILL
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|
Violation:
AN INVERSE NIPPLE WAS NEEDED IN THE DOOR FRAMES OF THIS AREA.
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|
Recommendation:
install an inverse nipple to enclose the door locking mechanism.
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Item No.:
33
|
|
Site:
Other-GALLEY STORAGE DECK 14
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|
Violation:
THE ELECTRICAL OUTLET LOCATED IN THIS AREA WAS IN POOR CONDITION.
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|
Recommendation:
7.7.4.1.6
Light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads shall be easily cleanable.
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Item No.:
37
|
|
Site:
Other-BELL BOX POTWASH
|
|
Violation:
CONDENSATE WAS NOTED DRIPPING FROM THE INSIDE OF THE POTWASH MACHINE HOOD.
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|
Recommendation:
7.4.3.2.1
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
|
|
Site:
Other-FOOD SERVICE GENERAL-DECK 6
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|
Violation:
SEVERAL PIECES OF EQUIPMENT WERE LABELED OUT OF ORDER SUCH AS A PORT HOT CABINET, THE STARBOARD WOK UNIT, A STARBOARD GRILL, A STARBOARD SOUP KETTLE, AND A MID-SHIP GRILL.
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|
Recommendation:
Repair or replace this equipment.
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Item No.:
41
|
|
Site:
Other-FUN ZONE
|
|
Violation:
AN AIRTIGHT SOILED-DIAPER RECEPTACLE WAS NOT PROVIDED.
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|
Recommendation:
10.1.1.1.2
Each station shall include:
(1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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