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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.:
16
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Site:
Other-GALLEY DECK 3 - PANTRY
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Violation:
SEVERAL LARGE BULK CHEESES WERE NOT MARKED WITH A USED BY DATE.
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Recommendation:
7.3.5.3.2
Refrigerated, ready-to-eat, potentially hazardous food:
(2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened.
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Item No.:
16
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Site:
Other-GALLEY DECK 3 - PASTRY
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Violation:
TWO PIZZA WERE NOTED IN THE PROOFER. THESE PIZZAS WERE GOING TO BE USED FOR TODAY'S LUNCH MENU. THE PIZZAS WERE BEING STORED AT ROOM TEMPERATURE.
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Recommendation:
7.3.5.2.1
Cooked potentially hazardous food shall be cooled:
(1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
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Item No.:
21
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Site:
Other-WINDJAMMER / HOT GALLEY
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Violation:
THERE WAS AN OPEN SEAM IN THE HOOD OVER THE FLAT GRILLS WHERE SOFT SEALANT WAS LOOSE.
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Recommendation:
Recommend replacing the soft sealant with a semi-hard or hard sealant that is heat resistant or closing the gap with a stainless steel profile.
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Item No.:
21
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Site:
Other-WINDJAMMER / PORT SIDE AFT BUFFET LINE
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Violation:
THERE WAS AN OPEN GAP IN THE BUFFET LINE COUNTER TOP WHERE THE GROUTING WAS MISSING.
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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.:
22
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Site:
Other-GALLEY DECK 3 - DISHWASH
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Violation:
THE FIRST FINAL RINSE SPRAY NOZZLE ARM HAD AN ERRATIC SPRAY PATTERN.
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Recommendation:
Clean out the spray nozzle arm.
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Item No.:
27
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Site:
Other-WINDJAMMER / PORT SIDE AFT BUFFET LINE
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Violation:
THE GAP IN THE BUFFET COUNTER WAS SOILED WITH FOOD RESIDUE.
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Recommendation:
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Item No.:
28
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Site:
Other-WINDJAMMER / POT WASH
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Violation:
SOILED LEXAN CONTAINER, POTS AND PANS WERE FOUND SETTING DIRECTLY ON THE DECK IN THE POT WASH.
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Recommendation:
Provide additional floor stands to store soiled pots and pans off of the deck.
This pot wash area is very small and designed to accommodate the equipment generated in the Windjammer but transport equipment was also being washed and sent back down to the Main Galley. Recommend transporting excess soiled pots and pans back to the Main Galley pot wash for cleaning.
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Item No.:
33
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Site:
Other-SOLARIUM BAR
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Violation:
THERE WERE BROKEN WELDS ON THE DOOR FRAME OF FIRE DOOR 11.3.16 CREATING DIFFICULT TO CLEAN GAPS.
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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 MESS
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Violation:
THE FLOOR WAS DIRTY UNDERNEATH THE MAIN BUFFET LINE IN THE CREW MESS.
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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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