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Item No.:
*
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Site:
Other-COMMENT
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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 - CAS - [INSERT INSPECTION DATE] .
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Recommendation:
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Item No.:
*
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Site:
Other-WATER
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Violation:
THE STAFF SHOULD BE COMMENDED FOR KEEPING EXCELLENT RECORDS FOR THE WATER, POOLS AND SPAS AND HAVING OVERALL GOOD ORGANIZATION.
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Recommendation:
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Item No.:
02
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Site:
Other-MEDICAL
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Violation:
PASSENGER AND CREW MEMBERS WHO WERE DISPENSED ANTI-DIARRHEAL MEDICATIONS, BUT WERE NOT REPORTABLE CASES OF GASTROINTESTINAL ILLNESS WERE NOT INCLUDED IN THE STANDARDIZED GASTROINTESTINAL ILLNESS LOG. THEY WERE LISTED IN A ANTI-DIARRHEAL MEDICATIONS SALES LOG, BUT THE COMPLETE INFORMATION WITH SYMPTOMS WERE NOT.
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Recommendation:
4.1.2.1.1
A standardized gastrointestinal illness surveillance log for each cruise shall be maintained daily by the master of the vessel, the medical staff, or other designated staff.
4.1.2.1.3
The log shall list:
(1) All reportable cases of gastrointestinal illness; (2) All passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, the medical staff, or other designated staff.
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Item No.:
21
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Site:
Other-LIDO
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Violation:
THE TWO CREPE MACHINES HAD CRACKS ON THE OUTER SURFACE AREAS.
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Recommendation:
Repair the cracks so the surface is easy to clean.
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Item No.:
21
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Site:
Other-CREW GALLEY - DISHWASH
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Violation:
SOME OF THE SERVING TRAYS HAD TORN OR DAMAGED EXTERIOR SURFACES WHICH MADE CLEANING DIFFICULT.
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Recommendation:
Replace the serving trays as they become severely damaged and difficult to clean.
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Item No.:
22
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Site:
Other-MAIN GALLEY - DISHWASH
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Violation:
THE GLASSWASH MACHINE WAS IN FULL OPERATION AND THE THE DISH LEVEL FINAL SANITIZING RINSE WATER TEMPERATURE WAS 154- 158 F. LOG ENTRIES FROM EARLY MORNING WERE AT 172 F. REPAIRS TO THE MACHINE RAISED THE TEMPERATURE TO 160 F DURING THE INSPECTION.
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Recommendation:
7.5.4.1.3
A warewashing machine and its auxiliary components:
(1) Shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Other-MAIN GALLEY - DISHWASH
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Violation:
THE CONVEYOR DISHWASH MACHINE WAS IN FULL OPERATION AND ALL BUT ONE OF THE UPPER ARM SPRAY RINSE NOZZLES WERE CLOGGED. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
7.5.4.1.3
A warewashing machine and its auxiliary components:
(1) Shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Other-MAIN GALLEY - POT WASH
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Violation:
THE WATER TEMPERATURE AT THE HOT WATER SANITIZING SINK WAS 210 F. STEAM WAS ROLLING OFF THE WATER SURFACE SO IT WAS DIFFICULT TO SEE PANS STORED IN THE SINK.
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Recommendation:
Maintain the hot water temperature at 171-180 F to avoid injury and condensation on bulkheads and deckheads.
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Item No.:
22
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Site:
Other-MAIN GALLEY - POT WASH
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Violation:
THE WASH PRESSURE GAUGE ON THE POTWASH MACHINE WAS BROKEN.
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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.:
26
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Site:
Other-HOT GALLEY - POT WASH
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Violation:
SEVERAL PREVIOUSLY CLEANED PANS WERE FOUND SOILED WITH FOOD RESIDUE AND GREASE FILM ON THE CLEAN STORAGE RACK.
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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-LIDO
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Violation:
THE SOILED PANS WERE 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-DRAMA BAR
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Violation:
SEVERAL PREVIOUSLY CLEANED GLASSES WERE FOUND SOILED IN ONE CLEAN GLASS RACK ON THE CLEAN STORAGE 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.:
28
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Site:
Other-LIDO
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Violation:
DISH RACKS WERE OBSERVED STORED ON THE DECK IN TWO OF THE REACH-IN COOLERS.
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Recommendation:
Provide deck stands for storage of these dirty items.
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Item No.:
28
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Site:
Other-CREW GALLEY - DISHWASH
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Violation:
DISHWASH RACKS WERE ON THE DECK IN THE DIRTY SECTION AS STANDS FOR STORING DIRTY DISHES.
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Recommendation:
Provide and use deck stands for this storage. Never use dishware racks as deck stands.
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Item No.:
28
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Site:
Other-PROVISIONS - DRY STORES
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Violation:
SODA CRATES WERE STORED ON THE DECK AS STANDS FOR BOXES OF FOOD. THERE WERE AVAILABLE DECK STANDS FOR THIS PURPOSE.
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Recommendation:
Use available deck stands for such storage.
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Item No.:
28
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Site:
Other-CREW GALLEY - POT WASH
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Violation:
SEVERAL SOILED POTS, PANS AND UTENSILS WERE STACKED ON THE DECK AT THE DISHWASH DIRTY SECTION. DECK STANDS WERE AVAILABLE FOR USE IN THE AREA.
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Recommendation:
Use available deck stands for such storage.
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Item No.:
28
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Site:
Other-MAIN GALLEY - DISHWASH
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Violation:
DISH RACKS WERE ON THE DECK AS STANDS FOR STORING DIRTY TRAYS.
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Recommendation:
Provide deck stands for this type of storage. Never use dishware racks as deck stands.
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Item No.:
29
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Site:
Other-MAIN GALLEY - HOT GALLEY
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Violation:
THE HANDWASH STATION WAS LOCATED 31 FEET AWAY FROM THE AFT/PORT END OF THE HOT SERVICE LINE NEAR THE SALAMANDER BROILER.
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Recommendation:
7.7.1.1.2
The handwashing facility shall be located within 8 m (25 feet) of all parts of the area and should not be located in an adjacent area that requires passage through a closed door.
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Item No.:
36
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Site:
Other-MUSICAL CAF - FRONT BAR
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Violation:
THE ARTIFICIAL LIGHT LEVEL COULD NOT BE INCREASED TO A MINIMUM 220 LUX (20 FOOT CANDLES) ALONG THE STARBOARD SIDE BULKHEAD WHERE THE DIFFERENT COFFFEE AND OTHER BEVERAGE UNITS WERE INSTALLED.
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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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Item No.:
36
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Site:
Other-INSPIRATION AND IMAGINATION DINING ROOM
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Violation:
THE ARTIFICIAL LIGHT LEVEL ON THE DIRTY COUNTERS AND THE UPPER SHELF OF THE CLEAN COUNTERS COULD NOT BE INCREASED TO 22O LUX (20 FOOT CANDLES) AT EACH OF THE WAITER PANTRY STATIONS.
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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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Item No.:
37
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Site:
Other-APPETIZER PANTRY
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Violation:
CONDENSATION WAS PRESENT ON THE DECKHEADS SURROUNDING THE AIR DIFFUSERS AND WATER WAS DRIPPING FROM THE DIFFUSERS THROUGHOUT THE AFT SECTION OF THIS AREA TO SURFACES BELOW. THE AREA WAS CLOSED UNTIL THE SYSTEM COULD BE REPAIRED.
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Recommendation:
7.7.6.1.3
Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT (IPM)
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Violation:
A CERTIFICATE OF TRAINING FOR THE PERSON OR COMPANY RESPONSIBLE FOR PROVIDING TRAINING TO THE STAFF SHOULD BE KEPT ON RECORD.
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Recommendation:
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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