|
|
|
Item No.:
*
|
|
Site:
Other-COMMENT
|
|
Violation:
ITEMS FORM THE PREVIOUS REPORT HAD BEEN CORRECTED. OVERALL, SANITATION, FOOD TEMPERATURES, FOOD HANDLING, AND REFRIGERATOR TEMPERATURES WERE EXCELLENT.
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Other-C.A.S.
|
|
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] .
|
|
Recommendation:
|
|
|
Item No.:
09
|
|
Site:
Other-FORWARD POOL
|
|
Violation:
THE FREE HALOGEN LEVEL IN THE POOL WAS 0.86 AT THE DEEPEST AREAS AND 0.37 AND 0.43 IN THE SHALLOW AREAS OF THE POOL. A HALOGEN LEVEL OF 1.0 PPM IS REQUIRED AT ALL TIMES.
|
|
Recommendation:
6.2.2.1.1
A free residual halogen of >1.0 and <3.0 mg/L (ppm) shall be maintained in recirculated swimming pools.
|
|
|
Item No.:
16
|
|
Site:
Other-WINDJAMMER
|
|
Violation:
TIME WAS BEING USED AS A PUBLIC HEALTH CONTROL FOR THE BUFFET WHICH HAD A FRUIT DISPLAY ON THE BUFFET CONTAINING CANTALOUPE AND HONEYDEW MELON SLICES THAT DID NOT HAVE THE TIME AND TEMPERATURE RECORDED WHEN THEY WERE PLACED ON THE BUFFET. THE TIMES AND TEMPERATURES FOR THE OTHER ITEMS WERE DOCUMENTED.
|
|
Recommendation:
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.
|
|
|
Item No.:
22
|
|
Site:
Other-FOOD SERVICE-GENERAL
|
|
Violation:
THE 3-COMPARTMENT SINK TEMPERATURE GAUGES IN THE POT WASHES WERE FOGGED OVER AND NOT READABLE.
|
|
Recommendation:
The temperature gauges shall be replaced.
|
|
|
Item No.:
33
|
|
Site:
Other-FOOD SERVICE-GENERAL
|
|
Violation:
SOME CRACKED AND BROKEN DECK TILES WERE NOTED IN VARIOUS AREAS.
|
|
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.
|
|