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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: SHIP NAME: VOYAGER OF THE SEAS - CAS - [INSPECTION DATE: 02/09/2005] .
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Recommendation:
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Item No.:
06
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Site:
Other-POTABLE WATER
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Violation:
SOME OF THE POTABLE WATER HALOGEN ANALYZER CHARTS DID NOT CONTAIN NOTATIONS OF UNUSUAL WATER ACTIVITIES SUCH AS AN OVERLAP FOR TWO DAYS IN THE MONTH OF JULY AND OVERLAPS OF ONE HOUR IN JANUARY.
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Recommendation:
5.5.2.2.1
Halogen analyzer-chart recorder charts shall be changed, initialed, and dated daily. Charts shall contain notations of any unusual water events in the potable water system.
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Item No.:
08
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Site:
Other-MEDICAL
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Violation:
THE BACKFLOW PREVENTION DEVICE LOCATED ON THE POTABLE WATER SUPPLY LINE TO THE BED PAN WASH EQUIPMENT WAS DIFFICULT TO FIND AND THE STAFF WERE UNAWARE OF THE BACKFLOW PREVENTION DEVICE'S LOCATION.
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Recommendation:
5.7.1.2.9
Backflow preventers shall be located so they may be serviced and maintained.
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Item No.:
08
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Site:
Other-MEDICAL WARD
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Violation:
THE MEDICAL WARD SHOWER DID NOT HAVE A BACKFLOW PREVENTION DEVICE INSTALLED ON THE DETACHABLE SHOWER HOSE.
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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.
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Item No.:
08
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Site:
Other-MAIN GALLEY - DECK 5
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Violation:
THE STARBOARD AFT COMBI-OVEN DID NOT HAVE A BACKFLOW PREVENTION DEVICE INSTALLED ON THE POTABLE WATER LINE. A HOSE UNDER PRESSURE WAS UTILIZED DURING THE CHEMICAL CLEANING PROCESS. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
5.7.1.2.1
Backflow preventers shall be installed when air gaps are impractical or when water under pressure is required.
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Item No.:
16
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Site:
Other-CAF PROMENADE
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Violation:
THERE WAS NO WRITTEN TIME AS A PUBLIC HEALTH CONTROL PLAN FOR THE COFFEE CREAMERS OR MILK FOR THE SELF-SERVICE COFFEE STATION WHICH WAS OPEN FOR LONGER THAN 4 HOURS.
A LOG WAS BEING KEPT THAT INDICATED WHEN THE CREAMERS AND MILK WERE REFILLED BUT IT DID NOT LIST THE DISCARD TIME AND THE SPECIFIC CONTAINERS WERE NOT LABELED WITH THIS INFORMATION.
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Recommendation:
Develop at written time management plan for this area.
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.
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Item No.:
19
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Site:
Other-CAF PROMENADE
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Violation:
FLUID MILK WAS DISPENSED FROM A BULK MILK BAG BY REMOVING THE DISPENSING TUBE FROM THE BAG AND THEN RESEALING THE BAG AFTER THE CONTAINER WAS FULL. THIS PRACTICE SUBJECTS THE MILK TO CONTAMINATION FROM RESEALING THE BULK MILK BAG.
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Recommendation:
Install a bulk milk dispenser in this area or provide milk in gallon containers.
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Item No.:
19
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Site:
Other-POOL BAR
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Violation:
A SHELVING UNIT STORING FOOD AND SINGLE SERVICE ITEMS IN THE BAR DEPARTMENT LOCKER WAS LOCATED ON THE DECK AND DID NOT MAINTAIN THE 6 - INCH HEIGHT CLEARANCE FROM THE DECK. STAFF STATED THAT EQUIPMENT IS ON ORDER TO CORRECT THIS ITEM.
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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.:
19
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Site:
Other-PROVISIONS
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Violation:
FROZEN CONDENSATE WAS NOTED ON THE DECKHEAD, BULKHEAD AND DECK WITHIN THE SMOKED FISH, FISH AND MIXED GOODS (#1899) FREEZERS.
NUMEROUS BOXES OF FOOD HAD EXCESSIVE CONDENSATE ON THE CARDBOARD.
LIQUID WAS NOTED DRIPPING FROM THE DECKHEAD SEAMS AND VENT WITHIN THE SMOKED FISH FREEZER.
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Recommendation:
7.3.3.5.2
Food may not be stored:
(1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
21
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Site:
Other-MAIN GALLEY - DECK 5
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Violation:
THE RUBBER EDGE OF THE SERVING TRAYS WERE IN DISREPAIR, MAKING CLEANING DIFFICULT.
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Recommendation:
7.4.2.1.2
Nonfood-contact surfaces of equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
THE OPERATIONAL LABEL PLASTIC COVERS ON THE COMB-OVEN AND BAKERY OVEN WERE PEELING, MAKING CLEANING DIFFICULT.
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Recommendation:
7.4.2.1.2
Nonfood-contact surfaces of equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Other-DECK - 4 DISHWASH
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Violation:
THE CONVEYOR TYPE DISHWASHER DATA PLATE LISTED A FINAL RINSE TEMPERATURE OF 160 F. FOR THIS TYPE OF MACHINE THE TEMPERATURE SHOWN ON THE EXTERIOR TEMPERATURE GAUGE SHOULD RECORD A TEMPERATURE BETWEEN 180 F MINUMIM TO 194 F MAXIMUM.
THE DISH TEMPERATURE INDICATED BY A MAXIMUM REGISTERING THERMOMETER RUN THROUGH THE FINAL RINSE CYCLE WAS 158 F. THE IN-USE CONVEYOR DISHWASHING MACHINE'S FINAL RINSE TEMPERATURE GAUGE INDICATED A TEMPERATURE OF 211 F, ALTHOUGH THERE WAS NO STEAM NOTED FROM THE FINAL RINSE SPRAY NOZZELS.
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Recommendation:
Ensure that the dish surface temperature of the final rinse is at least 160F.
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.
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.:
24
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Site:
Other-WINDJAMMER / DISHWASH AREA
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Violation:
THE FINAL RINSE, DISH SURFACE TEMPERATURE OF THE IN-USE CONVEYOR DISHWASHING MACHINE WAS MEASURED AT 140F. THE MACHINE MOUNTED, BOOSTER HEATER THERMOMETER INDICATED A TEMPERATURE OF 204F
THE TEMPERATURE INDICATED BY A MAXIMUM REGISTERING THERMOMETER RUN THROUGH THE ENTIRE MACHINE INDICATED A TEMPERATURE OF 164F BUT THIS TEMPERATURE WAS ACHIEVED IN THE WASH AND RECIRCULATED RINSE AREAS OF THE MACHINE. THE WATER TEMPERATURES OF THE WASH AND RECIRCULATED RINSE TANKS WERE MEASURED AT 180F AND 168F RESPECTIVELY.
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Recommendation:
Ensure that the dish surface temperature of the final rinse is at least 160F.
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.:
26
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Site:
Other-CREW GALLEY
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Violation:
THE PREVIOUSLY CLEANED FRYER COILS WERE SOILED WITH CARBONIZED RESIDUE.
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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.
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Item No.:
26
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Site:
Other-GALLEY - DECK 4
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Violation:
TWO PREVIOUSLY CLEANED PANS WERE SOILED AND STORED AS CLEAN ON THE POTWASH CLEAN SHELF.
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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-POOL BAR
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Violation:
THE PREVIOUSLY CLEANED BLENDER PITCHER AND ONE LADLE WAS SOILED AND STORED AS CLEAN.
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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.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT
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Violation:
A LIST OF PESTICIDES USED ON THE VESSEL WAS NOT IN THE INTEGRATED PEST MANAGEMENT PLAN. IN ADDITION, THE TRAINING OF THE PEST CONTROL PERSONNEL WAS NOT DOCUMENTED IN THE INTEGRATED PEST MANAGEMENT PLAN.
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Recommendation:
8.1.2.1.1
The Integrated Pest Management Plan shall include a record of pesticides used and their effectiveness.
8.1.2.1.3
The training of the pest-control personnel shall be documented in the Integrated Pest Management Plan.
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