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Item No.:
*
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Site:
Other-CORRECT 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: NORWEGIAN STAR - CAS - 10/17/2003.
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Recommendation:
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Item No.:
09
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Site:
Other-POOLS
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Violation:
THE UPPER POOL OF THE KID'S POOL AREA HAD A FREE CHLORINE RESIDUAL OF 0.86 PPM. THE LOWER POOL WAS TESTED IN EXCESS OF 2.20 PPM. THESE POOLS OPERATE ON THE SAME SYSTEM AND WERE OPEN AT THE TIME OF TESTING.
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Recommendation:
6.2.2.1.1
A free residual halogen of >1.0 and <3.0 mg/L (ppm) shall be maintained in recirculated swimming pools.
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Item No.:
17
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Site:
Other-GINZA GALLEY
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Violation:
ONE BOWL EACH OF WANTONS, COOKED SHRIMP, AND FISH CAKES WERE FOUND IN A PASS-THROUGH REFRIGERATOR WITH PRODUCT TEMPERATURES OF 44F. THE ITEMS HAD BEEN IN THE UNIT FOR APPROXIMATELY 4 HOURS.
ALL ITEMS WERE DISCARDED DURING THE INSPECTION.
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Recommendation:
Discontinue the use of the waiter reach-in refrigerators and the pass-through refrigerators as storage refrigerators since they are usually not able to cool foods only maintain relative temperatures.
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Item No.:
17
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Site:
Other-PROVISIONS / GINZA RESTAURANT
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Violation:
NO DOCUMENTATION, FROM THE PROVIDER WAS AVAILABLE ONBOARD THAT THE SALMON USED FOR SUSHI WAS PARASITE FREE, FROZEN TO -4F FOR 168 HOURS OR -31F FOR 15 HOURS TO DESTROY ANY PARASITES.
THERE WAS NO RECORD THAT THE SALMON USED TO MAKE SUSHI WAS FROZEN TO
-4F FOR 168 HOURS ONBOARD THE VESSEL.
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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.:
17
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Site:
Other-MAIN GALLEY / COLD PANTRY
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Violation:
YOGURT WAS FOUND STORED IN THE WAITER USE REACH-IN REFRIGERATOR WITH A PRODUCT TEMPERATURE OF 44F, SALMON MOUSSE WAS FOUND IN A PASS-THROUGH REFRIGERATOR WITH A TEMPERATURE OF 50F. THE YOGURT HAD BEEN PLACED IN THE UNIT FROM A WALK-IN REFRIGERATOR IN PROVISION AND THE SALMON MOUSSE HAD BEEN MADE APPROXIMATELY ONE HOUR BEFORE.
THE YOGURT WAS MOVED TO A BLAST CHILLER TO QUICKLY COOL AND THE SALMON MOUSSE WAS MOVED TO A WALK-IN REFRIGERATOR.
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Recommendation:
Discontinue the use of the waiter reach-in refrigerators and the pass-through refrigerators as storage refrigerators since they are usually not able to cool foods only maintain relative temperatures.
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Item No.:
20
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Site:
Other-CREW GALLEY
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Violation:
THE GLASS ON ONE OF THE HOT HOLDING CABINET DOORS WAS BROKEN MAKING THE UNIT UNUSABLE.
IT WAS STATED THAT THE DOOR WAS RE-ORDERED APPROXIMATELY 2 MONTHS PRIOR.
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Recommendation:
Repair the door as soon as possible.
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Item No.:
20
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Site:
Other-MARKET CAF GALLEY
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Violation:
PEELING SEALANT WAS NOTED IN THE ICE BIN OF ICE MACHINE #MC 12-4.
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Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Other-BUFFET PREPARATION
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Violation:
UNDERCOUNTER REFRIGERATOR #5 WAS POSTED OUT OF ORDER.
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Recommendation:
Repair the unit.
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Item No.:
21
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Site:
Other-TOPSIDERS
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Violation:
PEELING SEALANT WAS NOTED IN THE VENTILATION HOOD OVER THE FLAT TOP GRILL.
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Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Other-MARKET CAF GALLEY
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Violation:
HOLES WERE NOTED ON ONE OF THE DEEP FRYERS WHERE THE HANDLES WERE MISSING.
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Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Other-PREPARATION AREA POTWASH
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Violation:
THE POTWASHING MACHINE IN THIS AREA WAS POSTED OUT OF ORDER.
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Recommendation:
Repair potwash machine.
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Item No.:
22
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
THE POTWASH MACHINES DID NOT HAVE DATA PLATES INDICATING THE MINIMUM TEMPERATURES OF THE WASH, RINSE, FINAL RINSE TEMPERATURES AND THE LENGTH OF EACH CYCLE.
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Recommendation:
7.5.2.2.1
Water temperature measuring devices shall be designed to be easily readable.
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Item No.:
33
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Site:
Other-MAIN GALLEY / HOT GALLEY
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Violation:
THE DECKHEAD AROUND THE EXHAUST HOODS WAS SOILED WITH OLD GREASE. IT APPEARED TO BE LEAKING FROM THE PROFILES AROUND THE HOODS,
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Recommendation:
Ensure that there are no leaks in the exhaust ducts and clean the area as frequently as required to keep it free of grease accumulation..
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Item No.:
33
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Site:
Other-DECK 12 FOOD SERVICE AREAS
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Violation:
A FEW CRACKED DECK TILES WERE NOTED IN THESE AREAS.
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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-TOPSIDERS
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Violation:
A LOOSE PROFILE STRIP WAS NOTED ON THE BULKHEAD BETWEEN THE GRILL AND BAR AREAS.
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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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