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Item No.:
*
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Site:
*General Comments-OPS Manual 2011
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Violation:
This inspection report notes (New) at the end of the items were they were associated with new or changed manual items.
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Recommendation:
Please review the highlighted portions of the new VSP Operations Manual - 2011 for new changes in recommendations. The highlighted version of the manual may be downloaded from the VSP website at: http://www.cdc.gov/nceh/vsp/operationsmanual/VSP2011OperationsManual_changes_highlighted.pdf.
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Item No.:
10
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Site:
Recreational Water Facilities-Halogen and pH Analyzer Probe Locations
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Violation:
The sample line locations for free halogen residual and pH probes for all recreational water facilities were located after the compensation tank. Documentation was observed that showed this work has been scheduled. (New)
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Filter Housing
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Violation:
There were no records of the sanitizer concentration used to disinfect the hair and lint strainer nor the filter housing. (New)
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Signage
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Violation:
The recreational water facility signage did not meet the current requirements of the 2011 VSP manual. New signs have been ordered. (New)
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Shepherd's Hook
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Violation:
The shepherd's hook at the recreation water facilities had to be telescoped to reach the center of the deepest part of the pool. Repairs to the shepherd's hooks to make them non-telescoping were completed during the inspection. (New)
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
20
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Site:
Housekeeping-Deck Pantries - General
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Violation:
Almost all of the portable plastic ice bins had small plugs missing from the hinge area of the liner exposing difficult to clean foam insulation material.
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Recommendation:
Food contact equipment must be maintained in good repair.
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Item No.:
20
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Site:
Galley-Cagney's Steakhouse
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Violation:
The round plastic panel in the upper interior of the microwave was not completely secured. Staff replaced the missing fasteners, securing the panel.
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Recommendation:
Properly secure the upper interior panel of the microwave.
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Item No.:
25
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Site:
Bar-Java Cafe
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Violation:
A wiping cloth was draped over the side of the container of sanitizing solution. The wiping cloth was placed in the sanitizing solution
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Recommendation:
Cloths used for wiping food spills are stored in a chemical sanitizer.
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Item No.:
26
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Site:
Housekeeping-Deck Pantry - Ceck 12
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Violation:
A light brown liquid was observed in the bottom of a stored, previously-cleaned portable plastic ice bin.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Garden Cafe Beverage Station
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Violation:
A few coffee mugs placed out for service were soiled. The mugs were taken to the dishwash machine.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Garden Cafe Service Line
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Violation:
The grooved grill was soiled. This equipment had not been used for a few days.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Garden Cafe Service Line
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Violation:
The light cover above the grooved grill was soiled with dead flies.
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Recommendation:
Ensure non-food-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Galley-Garden Cafe Cold Room
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Violation:
The water temperature of the handwash station to the left of the cold room measured 147F using the inspector's thermometer. The water temperature was properly adjusted.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Pantry-Spinnaker Bar
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Violation:
The locking mechanism on the outside of the entry door was missing, exposing a hole.
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Recommendation:
Repair or replace the locking mechanism.
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Item No.:
36
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Site:
Food Service General-Mounted Equipment
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Violation:
The light intensity was below 110 lux behind and around a lot of the mounted equipment in the food preparation areas. (New)
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Garden Cafe Dishwash
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Violation:
Excess condensation was noted on the deckhead at the soiled end of the dishwash machine. Condensation was dripping onto the soiled landing. The machine was in use at the time of the inspection.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Garden Cafe Hot Line
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Violation:
Two live flies were observed in the area below the flat grill. The buffet was open at the time of the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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