|
|
|
Item No.:
*
|
|
Site:
Other-COMMENT
|
|
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.:
08
|
|
Site:
Other-POTABLE WATER - BACKFLOW PREVENTION
|
|
Violation:
THERE WAS NO WRITTEN CROSS-CONNECTION CONTROL PROGRAM IN PLACE. THERE WAS A PARTIAL PROGRAM INCLUDING INSPECTION, RECORDKEEPING, AND TESTING OF REDUCED PRESSURE ASSEMBLY BACKFLOW PREVENTERS, BUT NOTHING ESTABLISHED FOR THE SMALLER PREVENTERS.
|
|
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.
5.7.2.2.1
Backflow prevention devices should be periodically inspected and any failed units shall be replaced.
|
|
|
Item No.:
15
|
|
Site:
Other-WINDJAMMER - GALLEY COLD PANTRY
|
|
Violation:
3 UNOPENED CANS OF PEACHES, BAMBOO SHOOTS, AND PITTED PRUNES WERE FOUND IN THE PANTRY STORAGE TROLLEY WITH SEVERE DENTS WHICH DAMAGED THE TOP SEAM.
|
|
Recommendation:
7.3.2.2.5
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Canned goods with dents on end or side seams may not be used.
|
|
|
Item No.:
15
|
|
Site:
Other-PROVISIONS / FISH FREEZER
|
|
Violation:
THERE WAS A BAG IN THE FREEZER WITH A LABEL "CAPTAIN'S FISH" THIS WAS A RECREATIONALLY CAUGHT FISH, THE VESSEL HAD LOGS FOR PASSENGER CAUGHT FISH BUT THIS WAS NOT USED FOR THE CAPTAIN'S FISH. ADDITIONALLY, THE ONBOARD MANAGEMENT WAS NOT SURE IF A VARIANCE REQUEST HAD BEEN REQUESTED, AND APPROVED BY VSP.
|
|
Recommendation:
7.3.2.1.7
Fish and Molluscan Shellfish Sources:
Fish that are received for service shall be commercially and legally caught or harvested or otherwise approved for service by the VSP.
Ensure that a variance request was/is obtained and is available to VSP during inspections.
|
|
|
Item No.:
16
|
|
Site:
Other-DISCO BAR AREA
|
|
Violation:
THE SOUR CREAM AND GUACAMOLE WAS NOT COVERED BY THE "TIME AS A CONTROL" PLAN EVEN THOUGH THIS METHOD WAS BEING USED.
|
|
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.:
16
|
|
Site:
Other-FOOD SERVICE - GENERAL
|
|
Violation:
THE "TIME AS A CONTROL" PLAN FOR THE FOOD AREAS DID NOT INCLUDE THE LENGTH OF TIME THE MEALS WERE SERVED.
IN THE WINDJAMMER BREAKFAST WAS SERVED FOR LONGER THAN 4 HOURS AND NO PROVISIONS WERE MADE FOR TIME MARKING THE SERVING CONTAINERS. THE SAME WAS TRUE FOR THE EVENING MEAL IN THE CREW MESS.
|
|
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.:
19
|
|
Site:
Other-PROVISIONS / FROZEN GENERAL STORE
|
|
Violation:
BOXES OF FOOD WERE STORED UNDER THE CONDENSER UNIT AND THERE WAS ICE ON THE BOXES FROM WATER DRIPPING ON THEM.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Other-DISCO BAR AREA
|
|
Violation:
CHIPS, SALSA, SOUR CREAM, AND GUACAMOLE WAS PROVIDED FOR PASSENGERS BUT WAS NOT PROTECTED WITH A SNEEZE GUARD.
|
|
Recommendation:
Provide sneeze guard for these items if they will continue to be served in this area.
|
|
|
Item No.:
19
|
|
Site:
Other-WINDJAMMER - GARDEN SALAD BUFFETS
|
|
Violation:
BOWLS FILLED WITH CROUTONS, SHREDDED PARMESAN CHEESE, SESAME SEEDS, AND BACON WERE ON THE BUFFET END SECTION FOR PASSENGER SELF SERVICE WITHOUT SNEEZE SHIELDS. ADDITIONALLY, A DECORATIVE PLANT VINE WAS INSTALLED IN THE CENTER OF THE COLD DISPLAY WHERE THE VINE WAS TOUCHING READY-TO-EAT FOOD CONTAINERS AND WAS ABOVE THE FOODS AS WELL.
|
|
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-WINDJAMMER - BUFFETS GENERAL
|
|
Violation:
BREAD ROLLS AT THE END OF THE SALAD BUFFET WERE NOT PROTECTED WITH A SNEEZE SHIELD ON THE SIDES. HOT DOG BUNS WERE NOT SHIELDED ON THE BUFFET. CONTAINERS OF COOKIES WERE STORED ALONG THE EDGE OR OUTSIDE THE BUFFET SHIELDS IN SOME CASES.
|
|
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-WINDJAMMER - PIZZERIA AND GRILL
|
|
Violation:
A HALF-FILLED SHEET PAN OF COOKED BREAKFAST BISCUITS WAS STORED ON TOP OF A STAINLESS STEEL STOREROOM CABINET. THE TOP SURFACE OF THE CABINET WAS SOILED WITH DUST AND FOOD DEBRIS.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-WINDJAMMER - HOT GALLEY
|
|
Violation:
THE DIGITAL THERMOMETERS ON THE 2-DOOR COOK/HOLD CABINETS WERE INACCURATE FROM 15-50 °F. TWO THERMOMETERS PLACED INSIDE THE HOT CABINETS WERE BROKEN AND REGISTERED 0 °F WITH POTENTIALLY HAZARDOUS FOODS INSIDE. ALL FOOD TEMPERATURES WERE ABOVE 140 °F.
|
|
Recommendation:
7.4.5.2.1.3
Ambient air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
|
|
|
Item No.:
21
|
|
Site:
Other-MAIN GALLEY DECK 5 / BAKERY
|
|
Violation:
THE WELDS ON THE DOORS OF THE NEUTRAL CABINET CLOSEST TO THE COLD ROOM WERE BROKEN CREATING GAPS IN THE DOORS.
|
|
Recommendation:
Repair or replace the doors on this cabinet.
|
|
|
Item No.:
21
|
|
Site:
Other-MAIN GALLEY DECK 4 / PASTRY AREA
|
|
Violation:
THE ICE MACHINE NEAR THE PASTRY WAS MISSING A PLUG IN THE DOOR.
|
|
Recommendation:
Replace the plug in the ice machine door.
|
|
|
Item No.:
22
|
|
Site:
Other-WINDJAMMER - POT WASH
|
|
Violation:
THE HOT WATER SANITIZING SINK HAD A WATER TEMPERATURE OF 196°F AND THE MOUNTED THERMOMETER WAS FOGGED OVER. THE THERMOMETER WAS REPAIRED DURING THE INSPECTION.
|
|
Recommendation:
7.5.2.2.1
Water temperature measuring devices shall be designed to be easily readable.
|
|
|
Item No.:
22
|
|
Site:
Other-WINDJAMMER - POT WASH
|
|
Violation:
THE POTWASH MACHINE MOUNTED THERMOMETERS WERE FOGGED OVER AND COULD NOT BE READ. THERE WAS ALSO NO MANUFACTURERS DATA PLATE ON THE MACHINE WITH OPERATING SPECIFICATIONS.
|
|
Recommendation:
7.5.2.2.1
Water temperature measuring devices shall be designed to be easily readable.
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.:
25
|
|
Site:
Other-WINDJAMMER - DINING ROOM
|
|
Violation:
WIPING CLOTHS WERE STORED ON THE COUNTERS AND SHELVES OF THE DIRTY SIDE STAND STATIONS THROUGHOUT THE DINING ROOM BETWEEN USES.
|
|
Recommendation:
7.3.3.4.4.2
Wiping cloths shall be restricted to the following:
(2) Cloths used for wiping food spills shall be dry and used for wiping food spills from tableware and single-service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
25
|
|
Site:
Other-WINDJAMMER - DINING ROOM
|
|
Violation:
WIPING CLOTHS WERE STORED IN WATER WITHOUT SANITIZER BETWEEN USES IN 2 OF THE 4 DINING ROOM DIRTY SIDE STAND STATIONS.
|
|
Recommendation:
7.3.3.4.4.2
Wiping cloths shall be restricted to the following:
(2) Cloths used for wiping food spills shall be dry and used for wiping food spills from tableware and single-service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
27
|
|
Site:
Other-MAIN GALLEY DECK 4 / STARBOARD BEV STA
|
|
Violation:
THE COUNTER AREA AROUND THE SOFT DRINK/ICE DISPENSER WAS SOILED WITH BLACK MOLD.
|
|
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.:
29
|
|
Site:
Other-LOBBY BAR
|
|
Violation:
THE BAR HANDWASHING SINK WAS SURROUNDED WITH FOOD CONTAINER AND BAR ITEMS MAKING IT DIFFICULT TO ACCESS AND SUBJECTED FOOD ITEMS TO POSSIBLE CONTAMINATION.
|
|
Recommendation:
Discontinue storing bar items inside the splash shields of the handwashing station.
|
|
|
Item No.:
29
|
|
Site:
Other-WINDJAMMER - PIZZERIA AND GRILL
|
|
Violation:
THE HANDWASHING STATION WAS BLOCKED BY A 3-BUCKET TROLLEY POSITIONED DIRECTLY IN FRONT. TWO STAFF WERE WORKING THIS SECTION AT THE TIME.
|
|
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-WINDJAMMER - PIZZERIA AND GRILL
|
|
Violation:
THERE WAS NO WASTE RECEPTACLE AT THE HANDWASH STATION AND EMPLOYEES WERE USING A LARGE COVERED WASTECAN WITH A DIRTY LID.
|
|
Recommendation:
7.7.1.1.6
A handwashing facility shall include a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Other-MAIN GALLEY DECK 5 / BAKERY
|
|
Violation:
THERE WERE BROKEN DECK TILES IN FRONT OF THE ROLL IN OVEN MAKING THE DECK DIFFICULT TO CLEAN.
|
|
Recommendation:
Replace the broken deck tiles.
|
|
|
Item No.:
33
|
|
Site:
Other-MAIN GALLEY DECK 4 / PASTRY
|
|
Violation:
THE DECK IN THIS AREA HAD NUMEROUS BROKEN AND CRACKED DECK TILES MAKING THE ARE DIFFICULT TO CLEAN.
|
|
Recommendation:
Repair or replace the deck tiles.
|
|
|
Item No.:
36
|
|
Site:
Other-PROVISIONS / POULTRY FREEZER
|
|
Violation:
THE LIGHT COVER WAS MISSING ON ONE OF THE LIGHT FIXTURES IN THE WALK-IN.
|
|
Recommendation:
7.7.5.2.1
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service, and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Other-MAIN GALLEY DECK 4/ STARBOARD BEV STA
|
|
Violation:
THE LIGHT LEVEL IN THE AREA AROUND THE SOFT DRINK/ICE DISPENSER WAS LESS THAN 220 LUX (20 FOOT CANDLES).
|
|
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.
|
|