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Item No.:
*
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
Staff communicated to the inspector that if a potable water pipe was replaced due to a water break or other type of emergency, this information would be recorded in the daily maintenance log and the sanitation procedure would be followed as detailed in the USPH Operations Manual. This documentation was difficult to locate due to the many records, and it was discussed a separate log could be created in order to properly show that new potable water pipes are properly disinfected before being placed into the distribution system.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
*
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Site:
Bar-Meuns
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Violation:
Several of the menus listed salmon as an entree with an asterisk, indicating that it could be served raw or undercooked. According to the chef, salmon was served fully cooked and no parasite destruction letter was on board for the salmon.
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Recommendation:
Remove the asterisk from the menu if salmon is not to be raw or served undercooked.
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Item No.:
08
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Site:
Potable Water-Crew Cabin Shower Hoses
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Violation:
The shower hose vacuum breakers were installed with the vent facing upwards, and it was unknown if this was a proper installation of the devices. Water was observed pooling in the vent. The manufacturer's recommendations were unclear if this orientation was allowed, and the manufacturer should be contacted to ensure this is an appropriate installation.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Provisions-Storage Room
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Violation:
A working container of graham cracker crumbs was not labeled with the food name.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Bar-Front Counter
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Violation:
The hose for the soda gun was draped across the top of the ice bin lid.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-
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Violation:
The cutting boards in the undercounter storage cabinet were rough from use. The chef stated that new cutting boards were expected to be delivered the day of the inspection.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Buffet-Island Counter
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Violation:
The wood support in the undercounter spaces had exposed raw wood in several areas.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Other-Beverage Counter
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Violation:
Hoses were draped on the top of the undercounter refrigerator near the back, making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces are 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.:
21
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Site:
Buffet-Island Counter
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Violation:
The underside of the countertop where it met the cabinet had gaps and seams all around.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are 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.:
21
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Site:
Bar-Red Wine Storage Cabinet
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Violation:
The sides and top of the interior of the cabinet and the bottom of the cabinet shelf were made of an absorbent wood material.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Back Bar Counter
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Violation:
On the right side where the wood counter met the decorative counter, there were gaps on the side and back edges.
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Recommendation:
Ensure nonfood-contact surfaces are 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.:
21
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Site:
Bar-Back Bar Counter
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Violation:
The wooden pieces used as guards for the clean glasses were unsealed and absorbent.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
27
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Site:
Other-Beverage Counter
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Violation:
The top of the undercounter refrigerator was soiled with dust in the back corners.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Flat Top
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Violation:
The back of the grease tray housing was soiled with black debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are 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-Beverage Counter
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Violation:
Hoses were draped on the deck below the undercounter refrigerator, making cleaning difficult.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-Freezer
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Violation:
The deck in the back corner under the stairs was soiled with debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Back Bar Counter
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Violation:
Cables and hoses were draped on the deck below the undercounter refrigerator and undercounter ice machine, making cleaning difficult.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Dining Room-Wine Celler Counter
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Violation:
Food such as bagged cereal and boxes of individual packets of hot cocoa mix was stored in one of the undercounter cabinets. The deck in front of the cabinets was carpet. It was discussed that food-service linens could be stored in this cabinet instead and the food could be transferred to a cabinet with hard deck material in front.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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