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Item No.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT
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Violation:
THE TRAINING OF PEST-CONTROL PERSONNEL WAS NOT DOCUMENTED.
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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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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.:
33
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Site:
Other-PROVISIONS
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Violation:
BULKHEADS AND DECKHEADS IN ROOMS AO3.114 AND AO3.115 CONTAINED EXPOSED PIPING, WIRING, AND OTHER NON-EASILY CLEANABLE 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.:
22
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Site:
Other-MAIN POT WASH
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Violation:
RECOMMEND PROVIDING VERTICAL DRYING RACKS FOR THE CUTTING BOARDS.
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Recommendation:
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Item No.:
27
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Site:
Other-BAKERY
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Violation:
THE TOP OF THE MIXER PADDLE WAS SOILED WITH FOOD 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.:
16
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Site:
Other-PROVISIONS-DAIRY ROOM
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Violation:
A CUT WHEEL OF CHEESE WAS NOT LABELED FOR USE BY DATE. THE CHEESE WAS LABELED DURING THE INSPECTION.
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Recommendation:
7.3.5.3.1
Refrigerated, ready-to-eat, potentially hazardous food:
(1) Prepared on a vessel and held refrigerated for more than 24 hours shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
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