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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.:
*
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Site:
Other-COMMENT
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Violation:
POTENTIALLY HAZARDOUS FOOD TEMPERATURES WERE EXCELLENT, WITH HOT HOLDING TEMPERATURES AS WELL AS COLD HOLDING IN THE VARIOUS COLD ROOMS AND REACH-IN STORAGE UNITS THROUGHOUT THE SHIP.
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Recommendation:
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Item No.:
15
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Site:
Other-LUMIERE'S GALLEY/SIGNAL BAR PANTRY
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Violation:
TWO CANS WITH SEVERE DENTS ALONG THE SEAM WERE FOUND IN THESE LOCATIONS.
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Recommendation:
7.3.2.2.5
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Canned goods with dents on end or side seams may not be used.
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Item No.:
20
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Site:
Other-PALOS RESTAURANT - PASTRY
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Violation:
THE INTERIOR SPACES OF THE SVEBA DAHLEN OVEN WERE SEVERELY CORRODED.
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Recommendation:
7.4.2.1.1
Food 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.:
20
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Site:
Other-PALOS RESTAURANT - HOT GALLEY
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Violation:
THERE WERE SEVERAL FRYING PANS IN WHICH THE NON-STICK COATING HAD BEEN ALMOST COMPLETELY SCRATCHED OFF.
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Recommendation:
7.4.1.1.8
Multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating shall be used with nonscoring or nonscratching utensils and cleaning aids.
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Item No.:
20
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Site:
Other-PALOS RESTAURANT - PASTRY
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Violation:
THE BELTS ON THE DOUGH SHEETER WERE NOT EASILY CLEANABLE.
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Recommendation:
7.4.5.1.1.1
Food-contact equipment shall be maintained in good repair and proper adjustment including:
(1) Equipment shall be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Other-PARROT CAY GALLEY
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Violation:
THE ICE CUBER MACHINES HAD A SOFT SEALANT APPLIED INSIDE WHERE THE MAKER JOINS THE LOWER BIN.
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Recommendation:
Remove soft sealant from the interiors of ice machines, particularly along food/ice contact surfaces. If sealant is required, only food-grade hard sealant is approved for such surfaces.
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Item No.:
22
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Site:
Other-LUMIERE'S GALLEY - DISHWASH
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Violation:
THE HOT WATER SANITIZING RINSE THERMOMETER ON THE FLIGHT-TYPE CONVEYOR DISHWASH MACHINE REGISTERED 205 F DURING ACTIVE USE. THE SANITIZING RINSE TEMPERATURE AT THE DISH SURFACE WAS 155 F. THE MOUNTED THERMOMETER WAS APPROXIMATELY 30 F OUT OF CALIBRATION.
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Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. (2) Water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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Item No.:
22
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Site:
Other-TOPSIDERS - DISHWASH MACHINE
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Violation:
THE FINAL RINSE TEMPERATURE GAUGE WAS NOT ACCURATE WITHIN 3F AND 1.5C.
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Recommendation:
7.5.2.1.1
Water temperature measuring devices:
(1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit shall designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Other-ANIMATORS GALLEY - DISHWASH
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Violation:
THE HOT WATER SANITIZING RINSE TEMPERATURE OF THE IN-USE FLIGHT-TYPE CONVEYOR DISHWASH MACHINE WAS 168 F AT THE DISH SURFACE, WHILE THE MOUNTED FINAL RINSE THERMOMETER REGISTERED 208-212 F. THE MOUNTED THERMOMETER WAS APPROXIMATELY 22 F OUT OF CALIBRATION.
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Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. (2) Water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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Item No.:
22
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Site:
Other-ANIMATORS GALLEY - DISHWASH
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Violation:
THE HOT WATER SANITIZING FINAL RINSE TEMPERATURE OF THE IN-USE CONVEYOR GLASSWASH MACHINE WAS 164 F, WHILE THE MOUNTED THERMOMETER REGISTERED 205-208 F. THE THERMOMETER WAS APPROXIMATELY 22 F OUT OF CALIBRATION.
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Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. (2) Water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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Item No.:
22
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Site:
Other-LUMIERE'S GALLEY - POT WASH
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Violation:
THE FINAL SANITIZING RINSE CYCLE TIME DURING USE OF THE POT WASH MACHINE WAS 15 SECONDS, WHILE THE MANUFACTURERS DATA PLATE REQUIRED 30 SECONDS. THE MACHINE WAS ADJUSTED AND THE CYCLE TIME CORRECTED DURING THE INSPECTION.
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Recommendation:
7.5.4.1.3
A warewashing machine and its auxiliary components:
(1) Shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Other-TOPSIDERS - DISHWASH
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Violation:
THE RIGHT FINAL RINSE NOZZLE WAS CLOGGED ON THE FLIGHT TYPE WAREWASH MACHINE. THE FINAL RINSE NOZZLES ALSO HAD AN ERRATIC SPRAY PATTERN.
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Recommendation:
Unclog the final rinse nozzles.
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Item No.:
24
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Site:
Other-ANIMATORS GALLEY - POT WASH
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Violation:
THERE WAS NO CHLORINE RESIDUAL IN THE FINAL HALOGEN SANITIZING RINSE CYCLE OF THE IN-USE POTWASH MACHINE. THIS TEST WAS CONDUCTED AT 1030 AND THE LAST RECORDED TEST WAS AT 0830 AND THE VALUE WAS 100 PPM CHLORINE ON THAT LOG ENTRY. THE MACHINE WAS REPAIRED AND RE-TESTED AND THERE WAS A 50 PPM CHLORINE RESIDUAL LATER IN THE INSPECTION.
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Recommendation:
7.5.6.2.3.1
The sanitizing solutions shall be used with the following concentrations:
(1) A chlorine solution shall have a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Other-LUMIERE'S GALLEY - DISHWASH
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Violation:
DURING ACTIVE USE THE FLIGHT-TYPE CONVEYOR DISHWASH MACHINE HAD REPEATED MEASURES OF THE HOT WATER SANITIZING RINSE WHERE THE DISH SURFACE TEMPERATURE WAS 150-155 F. THIS TEST WAS CONDUCTED AT 0930. THE LAST RECORDED TEST WAS PERFORMED AT 0630. THIS MACHINE WAS REPAIRED AND THE FINAL RINSE TEMPERATURE CORRECTED DURING THE INSPECTION.
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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.:
27
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Site:
Other-PALOS RESTAURANT - PASTRY
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Violation:
THE NON-FOOD CONTACT SURFACE UNDERNEATH THE BELT ON THE DOUGH SHEETER WAS SOILED.
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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.:
33
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Site:
Other-PLUTO'S DOGHOUSE - PANTRY
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Violation:
THE POURED DECKING AROUND THE SCUPPER WAS IN VERY POOR CONDITION.
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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-GALLEYS GENERAL
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Violation:
VARIOUS AREAS OF THE DECK HAD SURFACE DAMAGE WHICH WAS ROUGH, UNEVEN, AND DIFFICULT TO CLEAN. AREAS AROUND FLOOR SINKS HAD LOOSE OR MISSING PIECES OF DECKING. THE DECK BEHIND THE CREW BUFFET LINE HAD A PEELING SURFACE WHICH WAS ALSO DIFFICULT TO CLEAN.
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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-OFF BEAT BAR
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Violation:
THERE WAS A LARGE GAP UNDERNEATH THE BAR COUNTER.
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Recommendation:
Tighten the fasteners holding this profile strip.
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Item No.:
34
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Site:
Other-POOL AND SPA MECHANICAL ROOMS
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Violation:
LEAKS WERE NOTED WITHIN THE POOL AND SPA PLUMBING SYSTEMS.
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Recommendation:
7.7.3.3.1
The plumbing system shall be maintained in good repair.
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