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Item No.:
*
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Site:
Other-CORRECTIVE ACTION STATEMENT
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Violation:
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Recommendation:
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: ENCHANTMENT OF THE SEAS - CAS - 05-05-2002 .
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Item No.:
*
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Site:
Other-POOLS
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Violation:
DEVELOPING A TOOL TO COLLECT SAMPLES FROM THE DEEPEST PARTS OF THE POOLS WOULD HELP ENSURE A MORE ACCURATE READING DURING TESTING.
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Recommendation:
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Item No.:
08
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Site:
Other-MAIN GALLEY - DECK 5 - ROOM SERV. PANTRY
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Violation:
BACKFLOW PREVENTER ON HOT WATER DISPENSER WAS LEAKING FROM AIR RELIEF HOLES.
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Recommendation:
5.7.2.2.1
Backflow prevention devices should be periodically inspected and any failed units shall be replaced.
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Item No.:
08
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Site:
Other-MAIN GALLEY - DECK 5 - BEVERAGE STATION
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Violation:
BACKFLOW PREVENTER ON THE WATER SUPPLY LINE TO THE SOFT DRINK CARBONATOR WAS LEAKING FROM THE VENT HOLES.
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Recommendation:
5.7.2.2.1
Backflow prevention devices should be periodically inspected and any failed units shall be replaced.
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Item No.:
08
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Site:
Other-MAIN GALLEY - DECK 5 - POTWASHING
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Violation:
BACKFLOW PREVENTERS ON BOTH PRE-WASH HOSES WERE LEAKING FROM AIR VENT HOLES. [AIR GAP CREATED BY HOSE RETRACTOR SYSTEM IS SUFFICIENT THAT A REPLACEMENT BACKFLOW PREVENTER MAY NOT BE NEEDED.]
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Recommendation:
5.7.2.2.1
Backflow prevention devices should be periodically inspected and any failed units shall be replaced.
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Item No.:
16
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Site:
Other-OFFICERS MESS
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Violation:
TIME WAS REPORTED TO BE USED FOR DISPLAY ITEMS. PLAN WAS NOT AVAILABLE AT THIS LOCATION (HOWEVER IT WAS AVAILABLE ON WINDJAMMER BUFFET). CHART DID NOT SHOW STARTING TEMPERATURE OF MELONS ON DISPLAY.
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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.
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Item No.:
20
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Site:
Other-MAIN GALLEY - DECK 5 - POTWASHING
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Violation:
PLASTIC COATING ON SERVING PLATTER WAS ABRAIDED.
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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.
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.
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-MAIN GALLEY - DECK 5 - BUFFET PANTRY
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Violation:
PANS OF SLICED TURKEY AND HAM AND LOAF OF CORNED BEEF WERE FOUND AT 47 - 51F IN ROLL-IN DOUBLE-DOOR COOLER. FOOD HAD BEEN RECENTLY REMOVED FROM THE UNITS WHILE THEY WERE BEING CLEANED. [FOOD PLACED IMMEDIATELY IN THE BLAST CHILLER TO LOWER TEMPERATURE TO SAFE LEVELS.]
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Recommendation:
7.4.3.1.1
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60C (140F) [roasts 54C (130F)] or above,; or (2) At 5C (41F) or less.
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Item No.:
20
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Site:
Other-MAIN GALLEY - DECK 5 - BUFFET PANTRY
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Violation:
CHOPPER BOWL WAS HEAVILY SCORED.
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Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(1) Smooth.
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.:
21
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Site:
Other-PRODUCTION GALLEY - DECK 4 - HOT GALLEY
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Violation:
REACH-IN COOLER DOOR HAD COMPLETELY BROKEN OFF ITS HINGES AND UNIT WAS STILL BEING USED.
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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.
6.3.2.2.3
Nonfood-contact equipment shall be maintained in good repair and proper adjustment including:
(2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Other-PRODUCTION GALLEY - DECK 4 - HOT GALLEY
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Violation:
NON-FOOD CONTACT SURFACES SUCH AS SIDE OF COOKING EQUIPMENT HAD GAPS AND SEAMS AND WERE DIFFICULT TO CLEAN.
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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.
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.
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Item No.:
21
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Site:
Other-MAIN GALLEY - DECK 5 - BAKERY
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Violation:
RUST WAS NOTED ON MANY OF THE DOOR HINGES ON THE FOOD TROLLEYS.
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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.
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Item No.:
21
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Site:
Other-MAIN GALLEY - DECK 5 - HOT GALLEY
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Violation:
SEAMS, LOOSE SEALANT WERE NOTED ON NON-FOOD CONTACT SURFACES SUCH AS THE STEAMER OVENS.
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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.
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Item No.:
22
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Site:
Other-MAIN GALLEY - DECK 5 - DISHWASHING
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Violation:
TEMPERATURE AND PRESSURE GAUGES ON DISHWASHING AND GLASSWASHING MACHINES WERE OUT OF CALIBRATION OR NOT FUNCTIONING. DATA PLATES DID NOT INCLUDE MAXIMUM CONVEYOR SPEED.
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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.
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.
7.5.2.1.2
Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 7 kilopascals (1 pounds per square inch) or smaller and shall be accurate to 14 kilopascals ( 2 pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) range.
7.5.2.2.3
A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the:
(1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Other-WINDJAMMER
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Violation:
THE TEMPERATURE MEASURING DEVICES ON THE WAREWASHER WERE FILLED WITH CONDENSATION ON THE INSIDE MAKING READING THE TEMPERATURE ON THE GAUGES IMPOSSIBLE.
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Recommendation:
7.5.2.2.1
Water temperature measuring devices shall be designed to be easily readable.
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.:
26
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Site:
Other-WINDJAMMER
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Violation:
THE MEAT SLICER WAS STORED AS CLEAN, BUT HAD FOOD SOIL ON IT.
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Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
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Site:
Other-MAIN GALLEY - DECK 5 - DISHWASHING
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Violation:
FOOD SOIL WAS NOTED ON UTENSILS STORED IN THE CLEAN STORAGE AREA.
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Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
26
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Site:
Other-MAIN GALLEY - DECK 5 - BAKERY
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Violation:
LARGE MIXING BOWL HAD FOOD RESIDUE IN IT AFTER CLEANING.
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Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
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Item No.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT
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Violation:
A SET SCHEDULE FOR PERIODIC MONITORING INSPECTIONS WAS NOT PROVIDED.
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Recommendation:
8.1.1.1.2
The Integrated Pest Management Plan shall set a schedule for periodic monitoring inspections including some at night.
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Item No.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT
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Violation:
THE IPM PLAN DID NOT INCLUDE A ACTIVE LOG FOR PEST SIGHTINGS FOR THE OPERATIONAL AREAS OF THE VESSEL AND TRAINING FOR CREW MEMBERS IN CHARGE OF LOG COMPLETION.
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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.
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Item No.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT
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Violation:
THE IPM PLAN DID NOT INCLUDE PASSIVE SURVEILLANCE PROCEDURES SUCH AS GLUE TRAPS AND OTHER MONITORING TOOLS.
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Recommendation:
8.1.1.1.4
The Integrated Pest Management Plan shall include passive surveillance procedures such as glue traps and other monitoring tools, as well as location of each. A monitoring log on passive surveillance procedures shall be maintained.
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