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Item No.:
*
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Site:
Other-POTABLE WATER / POOLS / SPAS
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Violation:
EXCELLENT OPERATION OF THE POTABLE WATER SYSTEM, POOLS, AND SPAS HALOGENATION SYSTEMS WERE NOTED DURING THE INSPECTION.
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Recommendation:
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Item No.:
*
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Site:
Other-CORRECTIVE ACTION STATEMENT
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Violation:
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Recommendation:
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: SUMMIT - CAS - [06-25-2002] .
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Item No.:
08
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Site:
Other-POTABLE WATER SYSTEM - BUNKER STATIONS
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Violation:
POTABLE WATER HOSES WERE NOT STORED WITH ENDS CAPS OR COVERED IN ONE OF THE STATIONS. BUNKER LINE FILLING CAP HOLDER CHAINS WERE BROKEN ON TWO OF THE LINES.
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Recommendation:
5.3.3.2.5
Potable water hoses shall be stowed with the ends capped, on reels, or racks in potable water hose lockers.
5.3.2.1.4
The potable water filling line shall have a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug shall not touch the deck when hanging free.
5.3.3.1.4
All hoses, fittings, water filters, and appurtences used for connection with the bunkering of potable water shall be maintained in good repair.
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Item No.:
08
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Site:
Other-LIDO - BEVERAGE STATIONS
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Violation:
THREE BACKFLOW PREVENTERS ON THE BEVERAGE STATION POTABLE WATER SUPPLY LINES WERE LEAKING FROM THE AIR RELIEF VENT INDICATING FAILURE.
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Recommendation:
5.7.2.2.1
Backflow prevention devices should be periodically inspected and any failed units shall be replaced.
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Item No.:
16
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Site:
Other-LIDO - FOOD BUFFET
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Violation:
STAFF SUPERVISING OPERATION WAS NOT CLEAR ON WHETHER TEMPERATURE OR TIME WAS BEING USED FOR SAFEGUARDING POTENTIALLY HAZARDOUS FOOD ON BUFFET DISPLAY WHEN INITIALLY QUESTIONED.
UPON FURTHER CLARIFICATION, IT WAS DETERMINED THAT TIME WAS USED FOR THE CONTROL. TIME PROCEDURES USED DID NOT CORRESPOND TO VESSEL'S "PROCEDURE TO FILL UP HACCP WORKSHEET" AND "GUIDELINES FOR TIME MANAGEMENT" . SPECIFICALLY, FOOD LABELING DID NOT INCLUDE ITEM TEMPERATURES AND TIMES AS SPECIFIED IN STEPS 3, 4, 5, AND 6.
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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.
7.2.1.2.1.7
The person in charge of the food operations on the vessel shall ensure that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
7.2.1.2.1.12
The person in charge of the food operations on the vessel shall ensure that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
20
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Site:
Other-MAIN GALLEY
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Violation:
NUMEROUS CUTTING BOARDS WERE FOUND 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-CREW GALLEY
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Violation:
NUMEROUS CUTTING BOARDS WERE FOUND 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.:
23
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Site:
Other-CREW GALLEY
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Violation:
THE WASH TEMPERATURE ON THE WAREWASHER WAS LESS 10F LOWER THAN THE MANUFACTURER'S RECOMMENDATION OF 150F.
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Recommendation:
7.5.4.2.2
The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than:
(1) For a stationary-rack, single-temperature machine, 74C (165F); (2) For a stationary-rack, dual-temperature machine, 66C (150F); (3) For a single-tank, conveyor, dual-temperature machine, 71C (160F); or (4) For a multitank, conveyor, multitemperature machine, 66C (150F).
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Item No.:
24
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Site:
Other-CREW GALLEY
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Violation:
THE SANITIZING RINSE TEMPERATURE ON THE WAREWASHER WAS 20F LESS THAN THE MANUFACTURER'S RECOMMENDED 180F MANIFOLD TEMPERATURE.
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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.:
28
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Site:
Other-LIDO - BEVERAGE STATIONS
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Violation:
A PLASTIC BIN OF CLEAN GLASSES WERE FOUND STORED IN A TECHNICAL SPACE UNDER THE BEVERAGE COUNTER.
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Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Other-MAIN GALLEY
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Violation:
THE TILE WAS BEGINNING TO CRACK AND CHIP IN SOME PLACES THROUGHOUT THE GALLEY.
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Recommendation:
7.7.4.2.3
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, shall be maintained in good repair.
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Item No.:
33
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Site:
Other-LIDO - SPECIALTY GRILL STATION
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Violation:
COVING WAS LOOSE TO RIGHT OF GRILL STATION AT BULKHEAD / DECK JUNCTURE.
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Recommendation:
7.7.4.2.3
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, shall be maintained in good repair.
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Item No.:
37
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Site:
Other-LIDO - DISHWASHING
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Violation:
LIDO DISHWASHING HAD HEAVY CONDENSATION DRIPPING FROM THE DECKHEAD. SAME CONDITION WAS NOTED ON PREVIOUS INSPECTION ON 10/22/2001.
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Recommendation:
7.4.2.4.1
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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.
7.7.6.1.1
All food preparation, warewashing, and toilet rooms shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
7.7.6.1.2
Ventilation hood systems and devices shall operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT
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Violation:
THE TRAINING OF THE PEST-CONTROL PERSONNEL WAS NOT DOCUMENTED IN THE INTEGRATED PEST MANAGEMENT PLAN.
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Recommendation:
8.1.2.1.3
The training of the pest-control personnel shall be documented in the Integrated Pest Management Plan.
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