|
|
|
Item No.:
*
|
|
Site:
Other-ELECTRONIC CORRECTIVE ACTION REPORTING
|
|
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] .
|
|
Recommendation:
|
|
|
Item No.:
06
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE CHLORINE ANALYZER/RECORDER CHARTS HAD A PRINTED RANGE OF 0-100 FOR THE FREE CHLORINE RESIDUAL.
|
|
Recommendation:
5.5.2.1.1
Halogen analyzer-chart recorder charts shall have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of 24 hours.
|
|
|
Item No.:
08
|
|
Site:
Other-SOLARIUM WATERFALL PUMP ROOM
|
|
Violation:
THE POTABLE WATER FEED LINE TO THE WATERFALL RECIRCULATION TANK WAS NOT PAINTED OR STRIPED WITH BLUE BANDS.
|
|
Recommendation:
5.3.2.1.1
Potable water piping shall be painted light blue or striped with 15 cm (6 inches) light blue bands or a light blue stripe at fittings on each side of partitions, decks, and bulkheads and at intervals not to exceed 5 m (15 feet) in all spaces, except where the decor would be marred by such markings.
|
|
|
Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THERE WAS NO COMPREHENSIVE PROGRAM TO INSPECT ALL BACKFLOW PREVENTERS AND LOG THE RESULTS.
|
|
Recommendation:
5.7.1.1.3
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
|
|
|
Item No.:
10
|
|
Site:
Other-SOLARIUM POOL
|
|
Violation:
THE POOL DEPTH SIGN WAS NOT EASILY VISIBLE FROM INSIDE THE POOL, AND THE DEPTH CHANGE WAS NOT POSTED AT THE WADING SECTIONS PORT AND STARBOARD.
|
|
Recommendation:
6.4.1.1.2
Depth markers shall be installed for every 1 m (3 feet) in change of depth and shall be displayed prominently so they can be seen from the deck and from in the pool.
|
|
|
Item No.:
15
|
|
Site:
Other-PASSENGER CAUGHT FISH
|
|
Violation:
THERE WAS NO DOCUMENTATION THAT A VARIANCE WAS REQUESTED AND APPROVED FROM THE VESSEL SANITATION PROGRAM ALLOWING FISH NOT OBTAINED FROM AN APPROVED SOURCE TO BE PREPARED AND SERVED TO PASSENGERS ONBOARD.
|
|
Recommendation:
Submit a variance request to the VSP to allow passenger caught fish to be prepared served to that individuals party.
|
|
|
Item No.:
16
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
TIME AS THE PUBLIC HEALTH CONTROL WAS BEING USED IN NUMEROUS AREAS BUT THERE WAS NO WRITTEN PROCEDURES. THERE WERE TEMPERATURE LOGS AND THE TEMPERATURES OF THE HOT FOOD WAS NOT FOUND BELOW 140F NOR COLD FOODS ABOVE 41F AT THE TIME OF THE INSPECTION.
|
|
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.
7.3.5.3.6
Written procedures that ensure compliance with these guidelines shall be maintained on the vessel and made available to the VSP, upon request.
|
|
|
Item No.:
16
|
|
Site:
Other-MAIN GALLEY / DECK 4 / PANTRY WALK-IN
|
|
Violation:
SEVERAL GALLON CONTAINERS OF OPENED, COMMERCIALLY PREPARED SALAD DRESSINGS WERE FOUND WITH TEMPERATURES OF 54F.
|
|
Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 5C (41F) or less.
|
|
|
Item No.:
17
|
|
Site:
Other-MAIN GALLEY / DECK 4 / PANTRY WALK-IN
|
|
Violation:
THE WALK-IN REFRIGERATOR HAD AN AMBIENT AIR TEMPERATURE OF +50F AND A REVIEW OF THE TEMPERATURE LOG INDICATED THAT THE TEMPERATURE OF THE WALK-IN HAD BEEN ABOVE 5F FOR THE PAST 2 DAYS. AN AVO (WORK REQUEST) WAS SUBMITTED BUT IF REPAIRS WERE MADE THEY WERE NOT EFFECTIVE.
|
|
Recommendation:
Ensure that the refrigerator temperature is low enough to maintain the food temperatures at 41F or below.
|
|
|
Item No.:
19
|
|
Site:
Other-WINDJAMMER BUFFET
|
|
Violation:
THE ENDS OF SEVERAL OF THE BUFFET STATIONS WERE NOT SHIELDED FROM PASSENGERS COUGH OR SNEEZE. THIS WAS MOSTLY NOTED AT THE TRAY/PLATE PICK-UP SECTION.
|
|
Recommendation:
7.3.3.6.1
Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Other-WINDJAMMER BUFFET
|
|
Violation:
BREAD LOAVES WERE SET ON THE TWO OF THE BUFFET COUNTERS WHERE THEY WERE FULLY OUTSIDE THE SNEEZE SHIELDS AND WERE OTHERWISE UNPROTECTED.
|
|
Recommendation:
7.3.3.6.1
Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Other-PORTOFINO GALLEY
|
|
Violation:
A PARTIALLY FULL BAG OF BULK MILK WAS STORED IN THE WALK-IN REFRIGERATOR WITH THE SPOUT TIED IN A KNOT. THE PRACTICE OF OPENING AND SEALING THIS BAG BY HAND MANIPULATION SUBJECTS THE SPOUT AND MILK TO POTENTIAL CONTAMINATION.
|
|
Recommendation:
7.3.3.5.1
Food shall be protected from contamination by storing the food:
(1) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
21
|
|
Site:
Other-DINING ROOMS - GENERAL
|
|
Violation:
NUMEROUS WAITER STATIONS WERE FOUND WITH CHIPPED WOOD MAKING THEM DIFFICULT TO CLEAN.
|
|
Recommendation:
7.4.5.1.2
Nonfood-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.
|
|
|
Item No.:
21
|
|
Site:
Other-WINDJAMMER OPEN KITCHEN
|
|
Violation:
THE STACKED CONVEYOR OVENS ON THE PORTSIDE COUNTER WERE INSTALLED ON 1 INCH LEGS WHICH MADE CLEANING BELOW DIFFICULT. THE OVENS WERE NOT EASY TO LIFT OR TILT.
|
|
Recommendation:
7.4.4.2.3
Table-mounted equipment that is not easily movable shall be elevated on legs that provide at least a 10-centimeter (4-inch) clearance between the table and the equipment.
|
|
|
Item No.:
22
|
|
Site:
Other-WINDJAMMER GALLEY - DISHWASH
|
|
Violation:
THE SPRAY PATTERN FROM THE UPPER ARM FINAL RINSE IN THE FLIGHT-TYPE CONVEYOR DISHWASH MACHINE WAS TOO WEAK TO COVER THE AREA OF THE DISHWARE FLOWING THROUGH THE MACHINE.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY / DECK 5 / POT WASH
|
|
Violation:
SEVERAL PREVIOUSLY CLEANED BREAD BAKING PANS WERE FOUND SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY / DECK 4
|
|
Violation:
NUMEROUS PREVIOUSLY CLEANED POTS AND PANS WERE FOUND SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Other-POOL BAR
|
|
Violation:
THE BULK DISPENSERS FOR CHOCOLATE MILK WERE FOUND IN CLEAN STORAGE WITH THE NOZZLE INTERIORS SOILED WITH OLD DRINK RESIDUE. THE DISPENSER NOZZLES WERE IMMEDIATELY REMOVED AND RE-WASHED.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Other-WINDJAMMER BUFFET GENERAL
|
|
Violation:
THERE WAS NO COVING WHERE THE DECK JOINED THE BUFFET COUNTER OR WHERE THE DECK JOINED THE BACK BULKHEAD IN SOME AREAS. THIS WAS ALSO NOTED AT SOME OF THE LOBBY ENTRANCES TO THE GALLEY.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-WINDJAMMER GALLEY
|
|
Violation:
THE BULKHEAD AT THE ENTRY DOORS PORT AND STARBOARD HAD MISSING WOOD LAMINATE WHICH LEFT A ROUGH, DIFFICULT TO CLEAN UNDER LAYER. THESE INTERIOR LOBBY ENTRY POINTS SHOULD BE OF STAINLESS STEEL CONSTRUCTION BEYOND THE INITIAL ENTRY (2-3 METERS) FROM THE BUFFET.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Other-INTEGRATED PEST MANAGEMENT (IPM)
|
|
Violation:
THE IPM PLAN IN PLACE SUGGESTS WHAT MAY BE DONE, BUT DOES NOT CLEARLY DEFINE WHAT WILL BE DONE TO EXCLUDE, CONTROL, AND MONITOR PESTS FOR THIS SHIP. THERE WAS NO SET SCHEDULE FOR INSPECTIONS, INCLUDING SOME AT NIGHT, AND THERE WAS NO PEST SIGHTING LOG.
|
|
Recommendation:
8.1.1.1.3
The Integrated Pest Management Plan shall include provisions for active monitoring including pest sighting logs for the operational areas of the vessel and training for crew members in charge of log completion.
8.1.1.1.2
The Integrated Pest Management Plan shall set a schedule for periodic monitoring inspections including some at night.
8.2.1.1.2
Entry points where pests may enter the food areas shall be protected.
|
|