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Item No.:
*
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Site:
Other-CORRECTIVE 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: CARNIVAL PRIDE - CAS - 02/01/2004.
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Recommendation:
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Item No.:
03
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Site:
Other-POTABLE WATER
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Violation:
DURING THE MONTHS OF NOVEMBER, 2003 TO JANUARY, 2004, THE POTABLE WATER PRODUCTION RECORDS INDICATED THE SHIP WAS HALOGENATING POTABLE WATER AT LESS THAN 2.0 PPM. WHEN ASKED IF THERE WERE AUTOMATIC HALOGEN ANALYZER RECORDS INDICATING HALOGENATION OF PRODUCTION WATER TO AT LEAST 2.0 PPM, THE CHIEF ENGINEER INDICATED THERE WERE NO OTHER RECORDS OF PROPER HALOGENATION.
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Recommendation:
5.2.1.1.1
Potable water shall be continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device.
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Item No.:
06
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Site:
Other-POTABLE WATER
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Violation:
NOT ALL OF THE ANALYZER CHARTS INDICATED WHETHER A CALIBRATION CHECK WAS DONE OR THE INSTRUMENT WAS CALIBRATED ON A DAILY BASIS.
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Recommendation:
5.5.1.2.1
The halogen analyzer-chart recorder shall be properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions.
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Item No.:
19
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Site:
Other-PROVISIONS-FROZEN MEAT FREEZER
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Violation:
A PLASTIC UNCOVERED BIN OF ROLLS WAS NOTED IN THE FROZEN MEAT UNIT. THE PLASTIC BAG WAS RIPPED AND THE ROLLS WERE EXPOSED TO POTENTIAL CONTAMINATION.
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Recommendation:
7.3.3.5.1
Food shall be protected from contamination by storing the food:
(1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Other-LIDO-SALAD BAR AREA
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Violation:
A SEAM WAS NOTED BETWEEN THE UPPER AND LOWER BINS OF THE ICE MACHINE MAKING THIS AREA DIFFICULT TO CLEAN.
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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-LIDO CENTER PANTRY
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Violation:
EXCESSIVE SEALANT WAS NOTED BETWEEN THE UPPER AND LOWER BINS OF THE ICE MACHINE RENDERING THE SURFACES DIFFICULT TO CLEAN.
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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-LOBBY BAR
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Violation:
THE OASIS PITCHER BASE WAS CRACKED ALLOWING LIQUID TO ENTER THE MAGNETIC AREA, MAKING CLEANING DIFFICULT. THIS LIQUID COULD POSSIBLY CONTAMINATE THE FOOD PRODUCT WITHIN THE BLENDER.
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Recommendation:
7.4.1.1.2
Materials that are used in the construction of multiuse utensils and food-contact surfaces of equipment shall be:
(1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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.:
21
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Site:
Other-LIDO -ASIAN CORNER
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Violation:
THE UNDERSIDE OF THE DEEP HOT PLATE WAS ROUGH AND DETERIORATED AND WAS 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.
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Item No.:
21
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Site:
Other-LIDO-ASIAN CORNER
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Violation:
THE UNDERSIDE OF THE GRIDDLE PLATE WAS ROUGH AND DETERIORATED MAKING IT 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.
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Item No.:
21
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Site:
Other-LIDO-GENERAL
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Violation:
A FEW PIECES OF EQUIPMENT HAD PEELING LABELS AND OTHER FEATURES THAT RENDERED THEM NOT EASILY CLEANABLE.
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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.
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-DECK 1-MAI GALLEY POTWASH
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Violation:
THE POTWASH FINAL RINSE TEMPERATURE GAUGE WAS NOT WORKING.
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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.
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Item No.:
22
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Site:
Other-DECK 1-MAIN GALLEY DISHWASH
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Violation:
THE MACHINE MOUNTED FINAL RINSE TEMPERATURE GAUGE SHOWED A TEMPERATURE OF 216 F. THIS WAS 22 DEGREES ABOVE THE MAXIMUM FINAL RINSE MANIFOLD TEMPERATURE.
THE FINAL RINSE TEMPERATURE MEASURED AT THE DISH SURFACE WAS 160 F.
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Recommendation:
Repair or calibrate the mounted final sanitizing rinse thermometer.
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Item No.:
24
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Site:
Other-DECK 1-MAIN GALLEY-POTWASH
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Violation:
DURING ACTIVE USE, THE POTWASH FINAL RINSE TEMPERATURE ON THE DISH WAS RECORDED AT 155 F . THE MACHINE WAS PLACED "OUT OF ORDER".
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Recommendation:
7.5.6.1.2
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F), or less than:
(1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F). (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Other-LIDO DISHWASH
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Violation:
BOTH THE FLIGHT-TYPE DISHWASHER AND GLASSWASHER FINAL SANITIZING RINSE WAS BELOW 160 F. BOTH UNITS WERE IN ACTIVE USE AT THE TIME OF THE INSPECTION. BOTH UNITS WERE REPAIRED BY THE END OF THE INSPECTION.
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Recommendation:
Repair final rinse cycles of warewashing equipment to ensure a final sanitizing rinse of 160 degrees at the dish/glass surface.
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Item No.:
25
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Site:
Other-LIDO-WAIT STATION
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Violation:
A WET WIPING CLOTH WAS STORED DIRECTLY ON THE COUNTER AND NOT IN THE SANITIZER BUCKET.
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Recommendation:
7.3.3.4.4.2
Wiping cloths shall be restricted to the following:
(2) Cloths used for wiping food spills shall be dry and used for wiping food spills from tableware and single-service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Other-LIDO CENTER PANTRY
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Violation:
A FEW PREVIOUSLY CLEANED ITEMS WERE FOUND SOILED AND STORED AS CLEAN.
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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-PROVISIONS-VEGETABLE PREPARATION
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Violation:
FOUR PREVIOUSLY CLEANED PLASTIC FOOD BINS WERE FOUND SOILED.
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Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-DECK 1-MAIN GALLEY
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Violation:
THE PREVIOUSLY CLEANED JUMBO BLENDER BLADES WERE SOILED WITH DRIED FOOD DEBRIS.
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Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-LOBBY BAR
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Violation:
TWO PREVIOUSLY CLEANED BLENDER CONTAINERS WERE SOILED.
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Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-LOBBY BAR
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Violation:
THE AREA BETWEEN THE CUBER AND BIN OF THE ICE MACHINE WAS SOILED WITH A SLIMY, BLACK RESIDUAL. THE GASKET/SEAL HAD BECOME SATURATED WITH MOISTURE AND WAS DECOMPOSING.
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Recommendation:
7.4.1.1.1
Materials that are used in the construction of multiuse utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
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Item No.:
27
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Site:
Other-LOBBY BAR
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Violation:
THE PREVIOUSLY CLEANED OASIS PITCHER HAD STAGNANT LIQUID IN THE BOTTOM OF THE PITCHER MAGNETIC AREA..
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Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be 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:
Other-DECK 1-MAIN GALLEY
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Violation:
THE CARDBOARD ROLLS THAT HELD THE PLASTIC WRAP WERE SOILED.
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Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be 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-DECK 1-MAIN GALLEY
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Violation:
THE VENTILATION SYSTEMS THROUGHOUT THE GALLEY AND SOUP STATION WERE SOILED.
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Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
33
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Site:
Other-LIDO
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Violation:
THE DECK WAS SOILED IN THE ICE CREAM STATION. THE ICE CREAM STATION HAD BEEN IN USE THE PREVIOUS EVENING.
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Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
36
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Site:
Other-LIDO -ASIAN CORNER
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Violation:
A LIGHT WAS BLOWN OUT IN THE DECKHEAD ABOVE THE GRIDDLE AREA.
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Recommendation:
Replace blown light bulb.
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Item No.:
37
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Site:
Other-DECK 1-MAIN GALLEY POTWASH
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Violation:
CONDENSATE WAS NOTED WITHIN THE VENTILATION SYSTEM ABOVE THE CLEAN SIDE OF THE POT WASH MACHINE.
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Recommendation:
7.4.2.4.1
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be 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.:
37
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Site:
Other-CREW GALLEY
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Violation:
THE COMBI-OVEN VENT WAS PLACED ADJACENT TO THE BULKHEAD. THIS ALLOWED CONDENSATE TO COLLECT ON THE BULKHEAD AND THEN DRIP ONTO THE SOUP STATION COUNTER BELOW.
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Recommendation:
7.4.2.4.1
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be 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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