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Item No.:
22
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Site:
Other-LIDO FOOD AREA / POT WASH AREA
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Violation:
THE SINK MOUNTED THERMOMETER WAS ONLY VISIBLE AFTER REMOVAL OF A STAINLESS STEEL PANEL.
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Recommendation:
Cut a hole in the stainless steel panel to allow the thermometer to be read easily.
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Item No.:
36
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Site:
Other-LIDO FOOD AREA / AFT GRILL
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Violation:
PROVIDE ADDITIONAL LIGHTING INSIDE THE FIRE SHUTTER FOR THE FRYERS TO PROVIDE 220 LUX OF LIGHT.
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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.
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Item No.:
40
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Site:
Other-LIDO FOOD AREA / FORWARD SCULLERY
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Violation:
ONE OF THE INSECT LIGHTS WAS LOCATED OVER TOP OF AN OPEN TOP, CLEAN DISH STORAGE RACK.
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Recommendation:
Relocate the insect light so it will not contaminate clean dishware.
This light could be relocated over top of the closed top cabinet.
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Item No.:
40
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Site:
Other-LIDO FORWARD SCULLERY AND BAR PANTRIES
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Violation:
NUMEROUS EXTERNAL DOORS WERE OPEN ALLOWING INSECT ACCESS.
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Recommendation:
8.2.1.1.2
Entry points where pests may enter the food areas shall be protected.
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Item No.:
*
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Site:
Other-POTABLE WATER / POOLS & SPAS RECORD KEEP
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Violation:
THE MANAGEMENT OF THE POTABLE WATER SYSTEM, SWIMMING POOLS AND WHIRLPOOL SPAS, INCLUDING RECORD KEEPING WAS OUTSTANDING.
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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:
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.:
26
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Site:
Other-OCEAN LINERS - GALLEY
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Violation:
TWO SKILLETS STORED ON THE CLEAN RACK HAD OIL RESIDUE ON THE FOOD CONTACT SURFACE.
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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.:
21
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Site:
Other-MAIN GALLEY
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Violation:
SEVERAL OF THE LARGE SERVING TRAYS HAD PEELING COVERS AND OTHER EXTERIOR DAMAGE THAT MADE THE SURFACE DIFFICULT TO CLEAN.
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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.:
11
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Site:
Other-MAIN GALLEY - BAKERY
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Violation:
ONE EMPLOYEE ROLLING DOUGH HAD SMALL CUTS AND ONE SMALL WOUND ON THE BACK OF HIS HAND WHICH WERE NOT COVERED. HE WAS SENT TO MEDICAL FOR TREATMENT.
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Recommendation:
7.2.2.1.2
Food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth shall report these conditions or symptoms to the vessel's medical staff and shall be restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
22
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Site:
Other-MAIN GALLEY - DISHWASH STARBOARD
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Violation:
THE FINAL SANITIZING RINSE TEMPERATURE AT THE MANIFOLD WAS 205 F IN THE CONVEYOR DISHWASH MACHINE.
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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.:
17
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
THE SALMON FILLETS USED FOR GRAVLAX HAVE NO SUPPLIER CERTIFICATION THAT IT WAS FROZEN TO A SAFE TEMPERATURE AND TIME. THE FISH IS NOT FROZEN TO A SAFE TEMPERATURE OR TIME ONBOARD EITHER.
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Recommendation:
7.3.4.2.2
If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form:
(1) The person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a safe temperature and a time.
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Item No.:
16
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
THE TIME AS A CONTROL POLICY USED FOR THE LIDO, MAIN GALLEY, CREW AND STAFF MESS SERVICE AREAS WAS ONLY SUPPORTED WITH TIME AND TEMPERATURE LOGS. THERE WAS NO WRITTEN PLAN DETAILING WHAT FOODS WOULD APPLY AND THE SERVICE PERIODS INVOLVED FOR EACH CATERING AREA.
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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.
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Item No.:
22
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Site:
Other-CREW GALLEY - GLASSWASH
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Violation:
THE FINAL SANITIZING RINSE IN THE CONVEYOR GLASSWASH MACHINE WAS 200 F AT THE MANIFOLD AND 178 F AT THE DISH SURFACE.
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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.:
16
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Site:
Other-STAFF MESS
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Violation:
ONE PAN OF COOKED VEGETABLES STORED IN AN UPRIGHT HOT HOLDING CABINET HAD AN INTERNAL FOOD TEMPERATURE OF 134 F. THE PAN WAS IMMEDIATELY REMOVED AND RETURNED TO THE GALLEY FOR REHEATING.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60C (140F) [roasts 54C (130F)] or above,; or (2) At 5C (41F) or less.
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