|
|
|
Item No.:
*
|
|
Site:
Other-CORRECTIVE ACTION STATEMENT
|
|
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] .
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Other-AIR SYSTEMS - CONSTRUCTION
|
|
Violation:
OUTSIDE AIR INTAKE VENTS IN THE FAN ROOMS THROUGHOUT ARE INSPECTED MONTHLY FOR LEAKS OF WASTEWATER. ENSURE THAT ANY LEAKING MECHANICAL COUPLINGS IN THESE WASTEWATER PIPES ARE REPORTED TO THE VSP.
|
|
Recommendation:
|
|
|
Item No.:
10
|
|
Site:
Other-POTABLE WATER - SPA'S
|
|
Violation:
THE SPA SAND FILTERS WERE NOT OPENED AND EXAMINED FOR CRACKS, MOUNDS OR HOLES, AND A CORE SAMPLE OF THE SAND FILTER WAS NOT INSPECTED MONTHLY FOR EXCESSIVE ORGANIC MATERIAL ACCUMULATION.
|
|
Recommendation:
6.3.1.1.5
The granular filters shall be opened at least monthly and examined for cracks, mounds, or holes in the filter media. A core sample of the filter media shall be inspected for excessive organic material accumulation using a recommended sedimentation method.
|
|
|
Item No.:
16
|
|
Site:
Other-MAIN GALLEY / COLD PANTRY
|
|
Violation:
THERE WERE SEVERAL TRAYS OF CUT MELONS IN UNDERCOUNTER REFRIGERATOR #85 WITH INTERNAL PRODUCT TEMPERATURES OF 49F, AND PLATES OF SALMON IN REFRIGERATOR #83 WITH AN INTERNAL PRODUCT TEMPERATURE OF 47F. THESE FOOD ITEMS WERE PREPARED EARLIER IN THE MORNING AND HAD BEEN IN THE REFRIGERATORS FOR OVER 4 HOURS.
|
|
Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
At 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Other-LIDO GALLEY - WALK-IN REFRIGERATOR
|
|
Violation:
A COVERED CONTAINER OF RAW BEEF SLICES WAS STORED ON AN UPPER SHELF DIRECTLY BESIDE A COVERED CONTAINER OF COOKED SHRIMP IN THE WALK-IN REFRIGERATOR. THE LOWER SHELF WAS EMPTY.
|
|
Recommendation:
7.3.3.2.1(1)
Food shall be protected from cross-contamination by:
(1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
|
|
|
Item No.:
19
|
|
Site:
Other-LIDO - HAMBURGER GRILL
|
|
Violation:
THE RIGHT DOOR OF THE UNDER COUNTER REACH-IN REFRIGERATOR HAD A PAN OF RAW TURKEY BURGERS ON THE TOP SHELF, RAW VEGETABLE BURGERS ON THE SHELF BELOW, A PAN OF PICKLES ON THE SHELF BELOW THAT, AND A PAN OF SLICED CHEESE ON THE LOWEST SHELF. THE LEFT DOOR HAD ONLY SLICED TOMATO, SLICED ONIONS, AND SLICED CHEESE ON THE SHELVES, WITH TWO LOWER SHELVES WITH NOTHING STORED ON THEM.
|
|
Recommendation:
7.3.3.2.1(2)
Food shall be protected from cross-contamination by:
(2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
20
|
|
Site:
Other-MAIN GALLEY / COLD PANTRY
|
|
Violation:
THE THREE DOOR UNDERCOUNTER REFRIGERATORS IN THIS AREA HAD TEMPERATURE RANGES FROM 38F IN THE COMPARTMENT NEXT TO THE FAN COIL UNIT TO 50F IN THE FURTHEST COMPARTMENT. THE TEMPERATURE OF THESE UNITS NEEDS TO BE LOWERED TO ENSURE THAT PROPER TEMPERATURES ARE MAINTAINED AT THE WARMEST PART OF THE REFRIGERATOR WHICH IS THE COMPARTMENT FURTHEST FROM THE FAN COIL UNIT.
THE TEMPERATURE OF THESE UNITS SHOULD BE MEASURED AND RECORDED FROM THE THERMOMETERS IN THE WARMEST PART OF THE UNITS.
|
|
Recommendation:
7.4.3.1.1
Equipment for cooling food, and holding cold food, shall be sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
|
|
|
Item No.:
22
|
|
Site:
Other-LIDO - POT WASH
|
|
Violation:
THE HOT WATER SANITIZING SINK IN THE POT WASH HAD A WATER TEMPERATURE OF 196 F. STEAM WAS PRODUCED AND CONDENSING ON THE EXHAUST HOOD ABOVE. IN ADDITION, THE FINAL RINSE TEMPERATURE IN THE POTWASH MACHINE REGISTERED OVER 220 F DURING ACTIVE USE.
|
|
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.
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.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY / POT WASH
|
|
Violation:
NUMEROUS PREVIOUSLY CLEANED POTS AND PANS WERE FOUND SOILED AND STORED AS CLEAN.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Other-LIDO - POT WASH
|
|
Violation:
THE WORKER AT THE HOT WATER SANITIZING SINK WAS MANUALLY DRYING PANS WITH A WET CLOTH AFTER REMOVING THEM FROM THE SINK.
|
|
Recommendation:
7.5.7.1.1
After cleaning and sanitizing, equipment and utensils shall be air-dried.
|
|
|
Item No.:
30
|
|
Site:
Other-LIDO - GALLEY
|
|
Violation:
THE PAPER TOWEL DISPENSER AT THE PORT HANDWASHING STATION WAS POSITIONED DIRECTLY ABOVE THE DRINKING FOUNTAIN SO WATER COULD DRIP INTO THE FOUNTAIN WATER SPOUT.
|
|
Recommendation:
Relocate the paper towel dispenser.
|
|
|
Item No.:
33
|
|
Site:
Other-MAIN GALLEY / HOT GALLEY
|
|
Violation:
THE DECKHEAD AROUND THE DOOR STOP TO COLD ROOM #98 WAS DAMAGED RESULTING IN AN OPEN SEAM ALONG THE DECKHEAD PROFILE.
|
|
Recommendation:
Re-enforce the door stop and repair the deckhead.
|
|
|
Item No.:
33
|
|
Site:
Other-MAIN GALLEY / DRY PROVISION ROOM
|
|
Violation:
THE BULKHEAD PROFILE WAS LOOSE ON THE LEFT SIDE OF THE DOOR.
|
|
Recommendation:
Reattach the profile.
|
|
|
Item No.:
36
|
|
Site:
Other-MAIN GALLEY / POT WASH
|
|
Violation:
THE LIGHT LEVEL OVER THE POTWASHING SINK WAS LESS THAN 220 LUX (20 FOOT CANDLES). THIS MAY HAVE CONTRIBUTED TO THE SOILED POTS AND PANS SINCE IT WAS DIFFICULT FOR THE POT WASHER TO SEE THE SURFACES OF THE POTS AND PANS.
|
|
Recommendation:
7.7.5.1.1
The light intensity shall be at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
41
|
|
Site:
Other-AIR SYSTEMS - CONSTRUCTION
|
|
Violation:
THE DESIGN/CONSTRUCTION OF THE NUMEROUS AIR CONDITIONING UNITS THROUGHOUT THE SHIP MADE ACCESS TO THE CONDENSATE DRAIN PANS VERY DIFFICULT FOR INSPECTION AND MAINTENANCE. RECOMMEND A SIGHT WINDOW BE INSTALLED IN EACH SUCH UNIT SO A VISUAL INSPECTION OF THE PANS CAN BE MADE.
|
|
Recommendation:
9.2.1.1.1
Air handling unit condensate drain pans and collection systems shall be accessible for inspection, maintenance, and cleaning.
|
|