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Item No.:
*
|
|
Site:
Other-COMMENT
|
|
Violation:
THE RECORDS AND MAINTENANCE OF THE POOLS AND SPAS WERE EXCELLENT.
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Other-CORRECTIVE ACTION STATEMENT
|
|
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: VISION OF THE SEAS - CAS - [12/21/2003] .
|
|
Recommendation:
|
|
|
Item No.:
02
|
|
Site:
Other-MEDICAL
|
|
Violation:
ALL OF THE DATA ELEMENT COLUMNS ON THE GASTROINTESTINAL ILLNESS LOG WERE NOT FILLED IN. THERE WERE BLANK SPACES NOTED FOR TOTAL PASSENGER COUNT, TOTAL CREW COUNT, CREW POSITION, MEAL SEATING, # OF EPISODES OF DIARRHEA, # OF EPISODES OF VOMITING, AND F.
|
|
Recommendation:
4.1.2.1.4
The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
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|
|
Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE INTERNATIONAL SHORE CONNECTION BACKFLOW PREVENTION DEVICE WAS TESTED BUT THE RESULTS WERE NOT RECORDED.
|
|
Recommendation:
5.7.2.2.2
Backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, shall be inspected and tested with a test kit at least annually. Test results showing the pressure differences on both sides of the valves shall be maintained for each device.
5.7.2.2.3
The inspection and test results for backflow preventers shall be retained for at least 12 months and shall be available to the VSP for review during inspections.
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|
|
Item No.:
10
|
|
Site:
Other-WHIRLPOOL SPA
|
|
Violation:
THE WHIRLPOOL GRANULAR FILTER DID NOT HAVE A SIGHT GLASS.
|
|
Recommendation:
Ensure that backwashing is monitored. A procedure to monitor the backwash waste water can be used to ensure that backwashing is accomplished in accordance with the recommendation noted below.
6.3.1.1.4
Granular filters shall be backwashed at least daily until the sight glass indicates a clean flow. The uniformity of the backwash action shall be observed, where possible. Other types of filter media shall be backwashed or cleaned at the frequency specified by the manufacturer.
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|
|
Item No.:
16
|
|
Site:
Other-DECK 5 CENTER GALLEY
|
|
Violation:
POTENTIALLY HAZARDOUS READY-TO-EAT FOODS WERE MARKED WITH AN 8-DAY DISCARD DATE. THE DATE OF THE INSPECTION WAS THE 2ND DAY OF THE 8-DAY DISCARD PERIOD.
|
|
Recommendation:
None: 7.3.5.3.1
Refrigerated, ready-to-eat, potentially hazardous food:
(1) Prepared on a vessel and held refrigerated for more than 24 hours shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
|
|
|
Item No.:
16
|
|
Site:
Other-DECK 5 CENTER GALLEY
|
|
Violation:
SHRIMP WAS TESTED AT 46F IN REFRIGERATION UNIT R-5.18. THIS UNIT WAS POSTED OUT OF ORDER BUT WAS STILL USED TO STORE THE SHRIMP. THIS SHRIMP WAS IMMEDIATELY MOVED TO THE BLAST CHILLER.
|
|
Recommendation:
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.
|
|
|
Item No.:
16
|
|
Site:
Other-DECK 5 ROOM SERVICE PANTRY
|
|
Violation:
THE FOLLOWING FOODS WERE OUT OF TEMPERATURE IN REFRIGERATION UNIT R-5.16:
COTTAGE CHEESE 50F; SOUR CREAM 52F; AND SALAD DRESSING 51F. THE THERMOMETER IN THIS UNIT NOTED 46 AND IT WAS NOT PLACED IN THE WARMEST PART OF THE UNIT. ALL OF THE POTENTIALLY HAZARDOUS FOODS IN THIS REFRIGERATION UNIT WERE IMMEDIATELY DISCARDED.
|
|
Recommendation:
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.
|
|
|
Item No.:
18
|
|
Site:
Other-DECK 5 CENTER GALLEY
|
|
Violation:
RAW BREADED CHICKEN WAS STORED IN THE SAME PAN AS BREADED CHEESE STICKS. BOTH OF THESE PRODUCTS WERE IN OPEN PLASTIC BAGS. THE PAN WITH THE BREADED CHICKEN WAS STORED OVER A PAN OF BREADED FISH. THIS WAS CORRECTED IMMEDIATELY.
|
|
Recommendation:
7.3.3.2.1.1
Food shall be protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
|
|
|
Item No.:
18
|
|
Site:
Other-PROVISIONS-BUTCHER SHOP
|
|
Violation:
RAW GROUND BEEF WAS STORED OVER RAW BEEF TENDERLOIN AND STEAK IN THE WALK-IN UNIT.
|
|
Recommendation:
7.3.3.2.1.1
Food shall be protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
19
|
|
Site:
Other-WINDJAMMER
|
|
Violation:
A CHAFFING DISH OF RICE WAS NOT PROTECTED BENEATH THE SNEEZE GUARD.
|
|
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-DECK 5 DINING ROOM LOCKER FD 5.37
|
|
Violation:
A CARTON OF BEER WAS STORED ON THE DECK.
|
|
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
|
|
Site:
Other-BUFFET PANTRY
|
|
Violation:
SOFT SEALANT WAS NOTED ON THE BACKPLATE OF THE SLICER. THIS SEALANT WAS LOOSE.
|
|
Recommendation:
Use a sealant that dries to a smooth, hard, and durable finish on the food contact surfaces of the slicer.
|
|
|
Item No.:
20
|
|
Site:
Other-DECK 5 GALLEY
|
|
Violation:
A FEW SOUFFL BOWLS WERE CRACKED.
|
|
Recommendation:
Discard the cracked bowls.
|
|
|
Item No.:
20
|
|
Site:
Other-POOL BAR
|
|
Violation:
THE WARING BLENDER BLADES, OASIS BLENDER BLADES, AND AREAS OF THE INTERIOR OF THE ICE MACHINE BIN WERE CORRODED.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Other-WINDJAMMER
|
|
Violation:
THE SEALANT WAS CRACKED ON THE GUARD SIDE OF THE MEAT SLICER MAKING THIS AREA DIFFICULT TO CLEAN.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Other-WINDJAMMER POTWASH
|
|
Violation:
ONE CUTTING BOARD WAS SCORED MAKING THE SURFACE DIFFICULT TO CLEAN.
|
|
Recommendation:
7.4.5.1.3
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Other-WINDJAMMER
|
|
Violation:
SEALANT WAS PEELING BETWEEN THE UPPER COMPARTMENT AND THE BIN OF THE ICE MACHINE.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Other-DECK 5 CENTER GALLEY
|
|
Violation:
A REVIEW OF THE BLAST CHILLER LOGS NOTED TEMPERATURE DECREASES OF 5-10 F IN 2 HOURS. THESES DECREASES IN TEMPERATURE DO NOT APPEAR TO BE COMMENSURATE WITH A BLAST CHILLER THAT IS IN PROPER WORKING ORDER. THE FOODS IN QUESTION WERE PLACED IN THE BLAST CHILLER AT TEMPERATURES OF 54-59F.
|
|
Recommendation:
Ensure that the blast chiller is functioning properly. Ensure that the crew member is properly trained in evaluating and recording cooling temperatures.
|
|
|
Item No.:
20
|
|
Site:
Other-DECK 5 GALLEY
|
|
Violation:
A FEW CLEAR PLASTIC PLATE COVERS WERE NOTED TO BE CRACKED.
|
|
Recommendation:
Discard the damaged plate covers.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 4 & DECK 5 GALLEYS
|
|
Violation:
WORKING THERMOMETERS WERE NOT PROVIDED IN ALL OF THE HOT HOLD CABINETS.
|
|
Recommendation:
Provide hot hold thermometers in all of the hot holding cabinets.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 4 & 5 GALLEYS
|
|
Violation:
THE OUTER SURFACES OF THE HOT HOLD CABINETS WERE DAMAGED AND SOME OF THESE UNITS HAD PEELING SEALANT.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 5 GALLEY
|
|
Violation:
THE BREAD SLICER CRUMB PAN WAS DAMAGED MAKING IT DIFFICULT TO CLEAN.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-WINDJAMMER
|
|
Violation:
PEELING SEALANT WAS NOTED ON THE VENTILATION HOOD ABOVE THE FLAT GRILL.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 4 DINING ROOM
|
|
Violation:
THE FORMICA ON A FEW WAIT-STATIONS WAS CHIPPED AND DAMAGED.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 4 GALLEY
|
|
Violation:
LOOSE AND PEELING SEALANT WAS NOTED IN THE HOODS OVER THE COOKING EQUIPMENT.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Other-WINDJAMMER DISHWASH AREA
|
|
Violation:
THE FINAL RINSE GAUGE NOTED 168 F WHILE THE FINAL RINSE TEMPERATURE AT THE PLATE LEVEL WAS NOTED TO BE 176F.
|
|
Recommendation:
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.
|
|
|
Item No.:
22
|
|
Site:
Other-WINDJAMMER POTWASH
|
|
Violation:
THE DATA PLATE ON THE POTWASH MACHINE WAS NOT READABLE.
|
|
Recommendation:
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.
|
|
|
Item No.:
24
|
|
Site:
Other-CREW DISHWASH/GLASSWASH
|
|
Violation:
THE FINAL RINSE TEMPERATURE AT THE GLASSWASH UNIT WAS TESTED AT 152F. THIS UNIT WAS NOT IN ACTIVE USE AT THE TIME.
|
|
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.
|
|
|
Item No.:
25
|
|
Site:
Other-PROVISIONS-BUTCHER SHOP
|
|
Violation:
A WET WIPING CLOTH WAS STORED ON THE HANDWASH SINK.
|
|
Recommendation:
7.3.3.4.4.4
Wiping cloths shall be restricted to the following:
(4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Other-WINDJAMMER
|
|
Violation:
NUMEROUS PREVIOUSLY CLEANED DISHES, AND POTS THAT WERE STORED AS CLEAN WERE SOILED.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-WINDJAMMER
|
|
Violation:
THE FRYER COILS WERE SOILED.
|
|
Recommendation:
7.5.5.1.2
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
26
|
|
Site:
Other-SOLARIUM BAR
|
|
Violation:
THE INTERIOR OF THE JUICE DISPENSER GUN WAS SOILED WITH DRIED JUICE DEBRIS.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-DECK 5 GALLEY
|
|
Violation:
A FEW SOUP BOWLS WERE SOILED AND STORED AS CLEAN.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-DECK 5 CENTER GALLEY
|
|
Violation:
THE FRYER COILS WERE SOILED WITH GREASE RESIDUE.
|
|
Recommendation:
7.5.5.1.2
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
26
|
|
Site:
Other-DECK 5 GALLEY
|
|
Violation:
A FEW PLATE COVERS WERE SOILED WITH FOOD RESIDUE AND STORED AS CLEAN.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-DECK 5 POTWASH
|
|
Violation:
A FEW PANS WERE SOILED AND STORED AS CLEAN. A FEW PANS WERE HEAVILY SOILED ALONG THE BOTTOM PLATES.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-DECK 5 POTWASH
|
|
Violation:
THE TOP OF THE PULPER BARREL WAS SOILED.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Other-DECK 5 GALLEY
|
|
Violation:
THE LIGHT SHIELDS IN THE HOOD OVER THE GROOVED GRILL AND TILT PAN WERE SOILED ALONG THE INNER SURFACES.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Other-DECK 5 CENTER GALLEY
|
|
Violation:
THE UPPER BACK CORNERS OF THE FLAT-TOP GRILL DRIP PAN HOUSING WAS SOILED WITH GREASE RESIDUE.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 5 DINING ROOM LOCKER FD 5.37
|
|
Violation:
A BLENDER WAS STORED ON THE DECK.
|
|
Recommendation:
Store equipment at least 15 cm above the deck.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 5 ROOM SERVICE PANTRY
|
|
Violation:
PLATES WERE NOT STORED COVERED OR INVERTED.
|
|
Recommendation:
7.5.7.3.2
Clean equipment and utensils shall be stored:
(1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 4 DINING ROOM
|
|
Violation:
CASES OF DISHES AND EQUIPMENT WERE STORED ON THE DECK.
|
|
Recommendation:
Store these items at least 15 cm off the deck.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 4 WINE CELLAR
|
|
Violation:
A STAINLESS STEEL ICE PAIL WAS HANGING FROM THE BUCKET FILL FAUCET UNDER THE HANDWASH SINK.
|
|
Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Other-DECK 5 CENTER GALLEY
|
|
Violation:
A HOT HOLD CABINET WAS PARTIALLY BLOCKING THE HANDWASH SINK.
|
|
Recommendation:
7.7.1.3.1
Handwashing facilities shall be used for no other purpose and shall be accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Other-DECK 5 DINING ROOM LOCKER FD 5.37
|
|
Violation:
PEELING PAINT WAS NOTED ON THE DECK.
|
|
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.:
34
|
|
Site:
Other-PASTRY
|
|
Violation:
THE DIPPER WELL WAS NOT IN WORKING ORDER.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Other-BUFFET PANTRY
|
|
Violation:
A LEAK WAS NOTED AT THE DIPPER WELL DRAIN LINE.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Other-DECK 5 GALLEY, BAKERY, AND ROOM SERVICE
|
|
Violation:
THE ACTIVATION LEVERS ON 3 HANDWASH SINKS WERE MISSING OR BROKEN.
|
|
Recommendation:
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Other-DECK 4 DISHWASH
|
|
Violation:
A MOP AND DUST PAN WERE STORED ON THE DECK BETWEEN THE CLEAN STAGING TABLE AND THE CLEANING LOCKER.
|
|
Recommendation:
7.7.7.1.2
Maintenance tools such as mops, brooms, and similar items shall be stored in a designated locker so they do not contaminate food; food-contact surfaces of utensils; and equipment; linens, and single-service and single-use articles.
|
|
|
Item No.:
41
|
|
Site:
Other-CHILD ACTIVITY CENTER
|
|
Violation:
WRITTEN GUIDELINES ON SYMPTOMS OF COMMON CHILDHOOD INFECTIOUS ILLNESSES WERE NOT AVAILABLE IN THE CHILD ACTIVITY CENTER. WRITTEN POLICIES AND PROCEDURES ON WHAT TO DO SHOULD A CHILD DEVELOP SYMPTOMS WHILE IN THE CHILD ACTIVITY CENTER WERE NOT AVAILABLE.
|
|
Recommendation:
10.4.1.1.1
Written guidance on symptoms of common childhood infectious illnesses shall be maintained in the child-activity center.
10.4.1.1.2
The child-activity center shall have a written policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center.
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Item No.:
41
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Site:
Other-CHILD ACTIVITY CENTER
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Violation:
TOYS AND SURFACES WERE SPRAYED WITH A DISINFECTANT BUT WERE NOT CLEANED.
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Recommendation:
10.3.1.2.1
Surfaces that children touch with their hands shall be cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
10.3.1.2.2
Toys used in the child-activity center shall be cleaned and disinfected daily.
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