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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 VICTORY - CAS - 12/5/2004.
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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:
A MANUAL TEST TAKEN BY THE INSPECTOR DURING POTABLE WATER BUNKERING MEASURED 0.13 PPM. THE CHART RECORDER IN THIS AREA SHOWED THAT WATER HAD BEEN BUNKERED FOR SIX TO SEVEN HOURS ON THE DAY OF THE INSPECTION BELOW 2.0 PPM. THE ANALYZER WAS READING 0.34 PPM WHEN THE MANUAL TEST WAS TAKEN.
THE LOG BOOK OF THE MANUAL BUNKERING TESTS TAKEN THE DAY OF THE INSPECTION SHOWED LEVELS ABOVE 2.0 PPM EVERY HALF HOUR FROM 6:00 AM TO NOON. THE REVIEW OF THIS LOG WAS CONDUCTED AT APPROXIMATELY 11:00 AM
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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.:
05
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Site:
Other-POTABLE WATER
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Violation:
THE DISTRIBUTION SYSTEM FAR POINT HALOGEN ANALYZER WAS READING 1.64. MANUAL TESTS TAKEN BY THE INSPECTION AND THE ENGINEER MEASURED GREATER THAN OR EQUAL TO 2.20 PPM.
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|
Recommendation:
5.5.1.2.3
The free residual halogen measured by the halogen analyzer shall be 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
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Site:
Other-POTABLE WATER
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|
Violation:
THE MOST RECENT MICROBIOLOGICAL REPORT FOR MIAMI WAS DATED 2001. THE SHIP WAS NOT PERFORMING MICROBIOLOGICAL TESTS. THIS WAS NOTED ON THE LAST INSPECTION.
THE DAILY CALIBRATION OF THE DISTRIBUTION SYSTEM FAR POINT HALOGEN ANALYZER WAS NOT RECORDED ON THE CHART OR IN A LOG BOOK.
ON 11/21 THE CHART RECORDER CHART MEASURED 0 PPM FOR 13 OUT OF 24 HOURS. ON 11/22 THE CHART RECORDER CHART MEASURED 0 PPM FOR 18 OUT OF 24 HOURS.
THE BACKUP HALOGEN PUMP FOR THE DISTRIBUTION SYSTEM WAS NOT SET TO SWITCHOVER AUTOMATICALLY SHOULD THE PRIMARY PUMP FAIL.
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|
Recommendation:
5.1.1.2.1
Where available, the vessel shall have a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards.
5.1.1.2.2
Water samples collected and analyzed by the vessel for the presence of Escherichia coli may be substituted for port water system supplied reports. These samples shall be analyzed utilizing a method accepted in "Standard Methods for the Examination of Water and Wastewater".
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.
5.5.1.2.2
The calibration shall be recorded on the chart or in a log book.
5.5.2.2.3
Records from the halogen analyzer-chart recorder shall verify the free residual halogen of 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24-hour period since the last inspection of the vessel.
5.4.1.2.3
At least one backup halogen pump shall be available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails.
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Item No.:
08
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Site:
Other-POTABLE WATER
|
|
Violation:
SHORE SIDE HALOGEN DEMAND AND PH TEST TAKEN PRIOR TO BUNKERING WERE NOT RECORDED ON THE FOLLOWING DAYS: 8/17, 8/28, 9/11, 10/12, 11/6, 11/12, 11/14, 11/16, 11/21, 11/23, AND 11/28.
THE TEST RESULTS SHOWING THE PRESSURE DIFFERENCES FOR THE TESTABLE BACKFLOW PREVENTION DEVICES WERE NOT RECORDED IN THE LOG BOOK FOR SOME OF THESE DEVICES. THIS WAS NOTED ON THE LAST INSPECTION. IT APPEARED THAT SOME OF THE DEVICES HAD NOT BEEN TESTED SINCE MID-2003.
THE TAG ON THE BACKFLOW PREVENTION DEVICE FOR THE INTERNATIONAL SHORE CONNECTION IN THE PORT SIDE MIDSHIP BUNKER STATION LISTED THE LAST TEST AS 11/03.
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|
Recommendation:
5.2.1.2.1
A halogen demand test and pH shall be conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage.
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.
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Item No.:
08
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Site:
Other-LIDO
|
|
Violation:
VENTED BACKFLOW PREVENTION DEVICES WERE NOT INSTALLED ON THE POTABLE WATER LINES SUPPLYING THE HOOD CLEANING SYSTEMS. THIS WAS NOTED ON THE LAST INSPECTION.
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|
Recommendation:
Install the appropriate vented backflow prevention devices on these potable water lines.
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Item No.:
08
|
|
Site:
Other-MAIN & CREW GALLEYS
|
|
Violation:
VENTED BACKFLOW PREVENTION DEVICES WERE NOT INSTALLED ON THE POTABLE WATER LINES SUPPLYING THE HOOD CLEANING SYSTEM. THIS WAS NOTED ON THE LAST INSPECTION.
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|
Recommendation:
Install the appropriate vented backflow prevention devices on these potable water lines.
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Item No.:
10
|
|
Site:
Other-POOLS & WHIRLPOOLS
|
|
Violation:
THE DISINFECTION CONTACT TIME AND HALOGEN RESIDUAL LISTED IN THE FECAL ACCIDENT RESPONSE PROCEDURE WERE NOT SUFFICIENT TO ADDRESS LOOSE STOOLS.
|
|
Recommendation:
Ensure that the disinfection contact time and halogen residual is sufficient to address loose stools, which may contain cryptosporidium.
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Item No.:
10
|
|
Site:
Other-WHIRLPOOLS
|
|
Violation:
THE PROCEDURE FOR THE MONTHLY SEDIMENTATION TEST COULD NOT BE VERIFIED AT THE TIME OF THE INSPECTION. IT WAS STATED THAT THE ENGINEER THAT PERFORMED THESE TESTS WAS NOT AVAILABLE.
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|
Recommendation:
6.3.1.1.5
The granular filters shall be opened at least monthly and examined for cracks, mounds, or holes in the filter media. A core sample of the filter media shall be inspected for excessive organic material accumulation using a recommended sedimentation method.
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Item No.:
12
|
|
Site:
Other-LIDO PANTRY #1
|
|
Violation:
A PLASTIC CUP OF WATER WAS NOTED BY THE HANDWASH SINK. THE USE OF THIS WATER COULD NOT BE DETERMINED.
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|
Recommendation:
7.2.4.1.1
An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
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Item No.:
19
|
|
Site:
Other-LIDO PANTRY #1 BUFFET LINE
|
|
Violation:
THE CREAM CHEESE PLACED OUT FOR PASSENGER USE NEXT TO THE OMELET STATION WAS NOT PROTECTED BY A SNEEZE GUARD.
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|
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.
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Item No.:
19
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|
Site:
Other-LIDO PANTRY #1 BUFFET LINE
|
|
Violation:
THE SNEEZE GUARD BETWEEN THE HOT AND COLD BUFFET LINES DID NOT PROVIDE ADEQUATE PROTECTION FOR THE FOODS PLACED BENEATH IT.
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|
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.
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Item No.:
19
|
|
Site:
Other-LIDO BUFFET
|
|
Violation:
THE SNEEZE GUARDS ON THE BUFFET LINES WITH THE TRAY RAILS DID NOT PROVIDE ADEQUATE PROTECTION FOR THE FOODS PLACED BENEATH THEM. THIS WAS NOTED ON THE LAST INSPECTION.
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|
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.
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Item No.:
20
|
|
Site:
Other-LIDO DELI
|
|
Violation:
THE PLASTIC PIECE ON THE GUARD AREA OF THE SLICER WAS LOOSE, CREATING A GAP THAT WAS DIFFICULT TO CLEAN.
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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.:
20
|
|
Site:
Other-BBQ
|
|
Violation:
FASTENERS WERE MISSING ON THE FRYER COILS, MAKING THEM DIFFICULT TO CLEAN.
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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.:
20
|
|
Site:
Other-PIZZERIA
|
|
Violation:
A SCREW WAS MISSING IN THE LOWER FLASH BAKE OVEN, MAKING IT DIFFICULT TO CLEAN.
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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.:
20
|
|
Site:
Other-TRITON'S POOL BAR PANTRY
|
|
Violation:
A LARGE STIRRER WAS NOTED IN THIS AREA WITH AN OPEN END, MAKING IT DIFFICULT TO CLEAN. THIS WAS DISCARDED DURING THE INSPECTION.
|
|
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.:
20
|
|
Site:
Other-MAIN GALLEY - FRYER STATION
|
|
Violation:
HOLES WERE NOTED IN THE FOOD SPLASH AREAS OF THE FRYERS. THE PLUGS WERE MISSING WHERE THE WIRES FOR THE TEMPERATURE DEVICES PASSES THROUGH THE FRYER COIL ASSEMBLIES.
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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
|
|
Site:
Other-MAIN GALLEY GENERAL
|
|
Violation:
LOOSE AND PEELING SEALANT WAS NOTED WITHIN THE HOOD AREAS ABOVE THE HOT GALLEY EQUIPMENT.
|
|
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.:
21
|
|
Site:
Other-CREW MESS
|
|
Violation:
THE RIGHT SECTION OF THE GLASS SNEEZE SHIELD WAS CHIPPED, MAKING IT DIFFICULT TO CLEAN. THIS WAS NOTED ON THE LAST INSPECTION.
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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.:
21
|
|
Site:
Other-MAIN GALLEY - SOUP STATION
|
|
Violation:
THE BOTTOM EDGES OF THE LABELS ON THE SOUP KETTLES WERE LOOSE AND CURLING, MAKING THESE AREAS DIFFICULT TO CLEAN. THIS WAS NOTED ON THE LAST INSPECTION.
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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.:
21
|
|
Site:
Other-TRITON'S POOL BAR
|
|
Violation:
THE COOLING LINES FOR THE UNDERCOUNTER REFRIGERATORS WERE WRAPPED WITH AN ABSORBENT MATERIAL THAT WAS DIFFICULT TO CLEAN IN THE PORT AND STARBOARD SIDE BARS.
|
|
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.:
21
|
|
Site:
Other-BBQ
|
|
Violation:
A GAP WAS NOTED IN THE GREASE TRAP AREA OF THE GRILL, 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.
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
|
|
Site:
Other-LIDO DISHWASH
|
|
Violation:
A DATA PLATE WAS NOT POSTED ON THE DISHWASH MACHINE.
|
|
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.
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Item No.:
24
|
|
Site:
Other-LIDO BUFFET
|
|
Violation:
THE SANITIZE SOLUTION IN THE BUCKET AT ONE OF THE PORT SIDE WAIT STATIONS WAS TESTED BELOW 50 PPM.
|
|
Recommendation:
7.5.6.2.3.1
The sanitizing solutions shall be used with the following concentrations:
(1) A chlorine solution shall have a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
|
|
Site:
Other-BBQ
|
|
Violation:
THE GAP IN THE GREASE TRAP AREA OF THE GRILL WAS SOILED WITH OLD GREASE.
|
|
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
|
|
Site:
Other-TRITON'S POOL BAR
|
|
Violation:
THE COOLING LINES FOR THE UNDERCOUNTER REFRIGERATORS WERE SOILED IN THE PORT AND STARBOARD SIDE BARS.
|
|
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
|
|
Site:
Other-MAIN GALLEY - SOUP STATION
|
|
Violation:
FOOD RESIDUE WAS NOTED UNDER THE LOOSE SECTIONS OF THE SOUP KETTLE LABELS. THIS WAS NOTED ON THE LAST INSPECTION.
|
|
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
|
|
Site:
Other-CASINO BAR
|
|
Violation:
CONDENSATE WAS NOTED INSIDE THE NON-FOOD CONTACT SPACE OF THE OASIS BLENDER.
|
|
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.:
28
|
|
Site:
Other-TRITON'S POOL BAR STARBOARD SIDE
|
|
Violation:
PLASTIC CUPS WERE PLACED OUT FOR SERVICE STACKED AND WET.
|
|
Recommendation:
7.5.7.1.1
After cleaning and sanitizing, equipment and utensils shall be air-dried or adequately drained before contact with food.
|
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|
Item No.:
28
|
|
Site:
Other-TRITON'S POOL BAR PANTRY
|
|
Violation:
PLASTIC CUPS WERE PLACED IN COVERED CONTAINERS STACKED AND WET, IMPEDING AIR DRYING. THIS PROCEDURE WAS NOTED ON THE LAST INSPECTION.
|
|
Recommendation:
7.5.7.1.1
After cleaning and sanitizing, equipment and utensils shall be air-dried or adequately drained before contact with food.
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.
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Item No.:
28
|
|
Site:
Other-LIDO STARBOARD SIDE BEVERAGE STATION
|
|
Violation:
PLASTIC CUPS WERE PLACED OUT FOR SERVICE STACKED AND WET.
|
|
Recommendation:
7.5.7.1.1
After cleaning and sanitizing, equipment and utensils shall be air-dried or adequately drained before contact with food.
|
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|
Item No.:
28
|
|
Site:
Other-LIDO PORT SIDE BEVERAGE STATION
|
|
Violation:
PLASTIC CUPS WERE PLACED OUT FOR SERVICE STACKED AND WET.
|
|
Recommendation:
7.5.7.1.1
After cleaning and sanitizing, equipment and utensils shall be air-dried or adequately drained before contact with food.
|
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|
Item No.:
29
|
|
Site:
Other-LIDO PANTRY #2
|
|
Violation:
THE HANDWASH SINK IN THE PANTRY WAS BLOCKED BY A TROLLEY.
|
|
Recommendation:
7.7.1.3.1
Handwashing facilities shall be used for no other purpose and shall be accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Other-LIDO PANTRY #2
|
|
Violation:
THE HANDWASH SINK IN THE PANTRY WAS NOT OPERATIONAL. ANOTHER HANDWASH SINK WAS LOCATED WITHIN 25 FEET. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
7.7.1.3.2
Handwashing facilities shall be kept clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Other-LIDO CENTER CREW TOILET
|
|
Violation:
PAPER TOWELS WERE NOT PROVIDED AT THE HANDWASH SINK IN THE TOILET ROOM.
|
|
Recommendation:
7.7.1.3.3
Each handwashing facility shall have a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
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|
Item No.:
30
|
|
Site:
Other-LIDO PANTRY #1
|
|
Violation:
A WASTE RECEPTACLE WAS NOT PROVIDED AT THE HANDWASH SINK.
|
|
Recommendation:
7.7.1.1.6
A handwashing facility shall include a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
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|
Item No.:
33
|
|
Site:
Other-LOBBY BAR
|
|
Violation:
THE DECK UNDER THE STAINLESS STEEL CABINETS WAS SOILED WITH DUST AND DEBRIS.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-CASINO BAR
|
|
Violation:
THE DECK UNDER THE STAINLESS STEEL CABINETS WAS SOILED WITH DUST AND DEBRIS.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Other-LIDO BEVERAGE STATIONS
|
|
Violation:
THE LIGHT LEVELS DID NOT APPEAR TO BE 220 LUX AT THE PORT AND STARBOARD SIDE BEVERAGE STATIONS.
|
|
Recommendation:
7.7.5.1.1
The light intensity shall be at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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