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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 - CAS - [INSERT INSPECTION DATE] .
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Recommendation:
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Item No.:
19
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Site:
Other-LIDO - BUFFET SERVICE ISLANDS
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Violation:
FOOD ITEMS WERE NOT PLACED FAR ENOUGH UNDERNEATH THE SNEEZE GUARDS TO BE PROPERLY PROTECTED.
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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.:
21
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Site:
Other-LIDO - HOT GALLEY
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Violation:
THERE WERE A NUMBER OF REACH-IN REFRIGERATORS THAT HAD LOOSE GASKETS ON THEIR DOORS.
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Recommendation:
6.3.2.2.3
Nonfood-contact equipment shall be maintained in good repair and proper adjustment including:
(2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Other-LIDO GALLEY
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Violation:
AMBIENT AIR TEMPERATURE MEASURING DEVICES WERE NOT ALWAYS PLACED IN THE WARMEST PART OF THE REACH-IN REFRIGERATOR UNITS.
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Recommendation:
7.4.2.4.9.1
Temperature measuring devices shall conform to the following guidelines:
(1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit.
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Item No.:
21
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Site:
Other-LIDO HOT GALLEY
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Violation:
THE SEALANT ON THE CORNERS OF THE ALTO-SHAAM UNITS MAKES THIS AREA DIFFICULT TO CLEAN.
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Recommendation:
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
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Site:
Other-LIDO - SANDWICH STATION
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Violation:
THE SPLASH GUARDS NEXT TO THE HANDWASH STATION WERE INSTALLED WITH POP RIVETS, WHICH MAKES THE AREA NOT EASILY CLEANABLE.
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Recommendation:
The splash guards should be installed with devices other than pop rivets that are easily cleanable.
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Item No.:
22
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Site:
Other-MAIN GALLEY-DECK # 4 WAREWASHER
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Violation:
ONE FINAL RINSE SPRAY NOZZLE HAD AN IRREGULAR SPAY PATTERN.
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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.
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Item No.:
22
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Site:
Other-MAIN GALLEY-DECK # 5 WAREWASHER
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Violation:
ONE FINAL RINSE NOZZLE WAS NOT OPERATING.
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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.
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Item No.:
24
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Site:
Other-MAIN GALLEY-DECK # 5 POTWASH
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Violation:
THE SANITIZING RINSE WAS MEASURED AT 154.5 F. THE SANITIZING RINSE SHOULD BE MAINTAINED AT 171F.
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Recommendation:
7.5.6.1.1
In a manual operation, if immersion in hot water is used for sanitizing:
(1) The temperature of the water shall be maintained at 77C, (171F) or above; and (2) The food-contact surface shall be immersed for at least 30 seconds.
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Item No.:
26
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Site:
Other-MAIN GALLEY-DECK #5 BAKERY
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Violation:
SEVERAL SOILED COVERS FOR THE BREAD BAKING CONTAINERS WERE STORED AS CLEAN.
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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.
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.:
27
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Site:
Other-MAIN GALLEY-DECK # 4
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Violation:
TWO DISH TROLLEYS WERE SOILED WITH DRIED FOOD DEBRIS.
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Recommendation:
A schedule should be maintained for cleaning all trolleys on a regular basis.
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Item No.:
27
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Site:
Other-CREW GALLEY
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Violation:
A DRAWER FOR THE STORAGE OF SOUP CUPS WAS SOILED WITH FOOD DEBRIS.
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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
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Site:
Other-LIDO - SANDWICH STATION
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Violation:
THERE WAS FOOD RESIDUE UNDERNEATH THE SPLASH GUARDS.
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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.:
30
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Site:
Other-MAIN GALLEY-DECK #5
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Violation:
THE SOAP DISPENSER WAS MISSING AT THE HANDWASH STATION. THE DISPENSER WAS REPLACED IMMEDIATELY.
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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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