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Item No.:
22
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Site:
Other-DECK 1GALLEY - DISHWASH STARBOARD
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Violation:
THE FINAL, HOT WATER SANITIZING, RINSE WATER TEMPERATURE OF THE IN-USE CONVEYOR DISHWASH MACHINE WAS 160 F AT THE DISH SURFACE, WHILE THE DIGITAL MOUNTED THERMOMETER REGISTERED 260 F. IT'S LIKELY THAT THE PROBE FOR THIS THERMOMETER IS MOUNTED TOO CLOSE TO THE BOOSTER HEATER FOR THE MACHINE OR IT'S SIMPLY OUT OF CALIBRATION.
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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.:
21
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Site:
Other-DECK 1 GALLEY - DISHWASH STARBOARD
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Violation:
SEVERAL OF THE PREVIOUSLY CLEANED LARGE SERVING TRAYS HAD SEVERE DAMAGE ALONG THE CORNERS WHERE MATERIAL WAS BROKEN OR TORN AWAY. THE SURFACE WAS LEFT JAGGED AND DIFFICULT TO CLEAN.
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Recommendation:
Discard the serving trays when they reach a point of disrepair that makes them difficult to clean properly.
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Item No.:
26
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Site:
Other-DECK 1 GALLEY - HOT GALLEY
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Violation:
THERE WAS FOOD DEBRIS NOTED ALONG THE LOWER BLADE GUARD ON ONE OF THE MEAT SLICERS IN THE HOT GALLEY. THE UNIT WAS PREVIOUSLY CLEANED, BUT REMOVAL OF THE SLICER BLADE REQUIRES ASSISTANCE FROM THE ENGINEERS. THE OTHER SLICERS FOUND IN THE GALLEY WERE 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.:
22
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Site:
Other-DECK 1 GALLEY - POT WASH
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Violation:
THE WATER TEMPERATURE WAS 197 F IN THE HOT WATER SANITIZING SINK, DURING ACTIVE USE.
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Recommendation:
7.5.2.2.8
If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be:
(1) Designed with an integral heating device that is capable of maintaining water at a temperature not less than 77C (171F).
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Item No.:
24
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Site:
Other-CREW GALLEY - DISHWASH
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Violation:
THE IN-USE GLASSWASH MACHINE HAD A HOT WATER FINAL SANITIZING TEMPERATURE OF 180 F AT THE DISH SURFACE AND 205 F AT THE MOUNTED THERMOMETER.
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Recommendation:
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.:
22
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Site:
Other-CREW GALLEY - DISHWASH
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Violation:
THE IN-USE CONVEYOR DISHWASHER HAD A FINAL HOT WATER SANITIZING RINSE TEMPERATURE OF 172 F AT THE DISH SURFACE AND 220 F AT THE MOUNTED THERMOMETER. THE MOUNTED THERMOMETER WAS APPROXIMATELY 28 F OUT OF CALIBRATION.
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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.:
25
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Site:
Other-LOBBY BAR
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Violation:
THERE WERE THREE WIPING CLOTHS POSITIONED ON THE BAR PREPARATION COUNTER BETWEEN USES.
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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.
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Item No.:
33
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Site:
Other-VENUS BAR
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Violation:
THE DECKHEAD OVER THE FRONT BAR SECTIONS WAS HEAVILY SOILED IN AREAS WITH DUST.
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Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
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Item No.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT (IPM)
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Violation:
THE LOGS FOR THE PEST MANAGEMENT PROGRAM WERE COMPLETE, EXCEPT THERE WAS NO TIME GIVEN FOR THE ACTIVE MONITORING INSPECTIONS CONDUCTED TO ENSURE SOME WERE CONDUCTED AT NIGHT.
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Recommendation:
Enter the time of inspection in the existing logs.
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Item No.:
40
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Site:
Other-INTEGRATED PEST MANAGEMENT (IPM)
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Violation:
THERE WAS NO RECORD OR CERTIFICATE OF TRAINING FOR THE HOUSEKEEPING MANAGER. THE PEST MANAGEMENT PLAN IDENTIFIES THAT POSITION AS ONE RESPONSIBLE FOR THE PLAN'S IMPLEMENTATION AND DAILY MANAGEMENT.
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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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Item No.:
*
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Site:
Other-COMMENT
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Violation:
POTENTIALLY HAZARDOUS FOOD TEMPERATURES THROUGHOUT THE VARIOUS FOOD OUTLETS WERE VERY GOOD. ORGANIZATION, SEPARATION, AND CLEANLINESS IN PROVISIONS WERE EXCELLENT. ORGANIZATION, MANAGEMENT, AND RECORDKEEPING IN THE POOLS AND SPAS WAS VERY STRONG AS WELL.
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Recommendation:
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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.:
24
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Site:
Other-LIDO - POTWASH
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Violation:
THE FINAL RINSE COMPARTMENT WATER TEMPERATURE TESTED 205F AND THE WATER HAD A GREASY FILM ON TOP.
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Recommendation:
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.:
22
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Site:
Other-LIDO - POTWASH
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Violation:
THE GAUGES ON THE POTWASH MACHINE WERE NOT EASILY READABLE.
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Recommendation:
7.5.2.2.1
Water temperature measuring devices shall be designed to be easily readable. Replace the mounted thermometers if necessary with a type which can be read easily during active potwashing.
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Item No.:
26
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Site:
Other-DAVID SUPPER CLUB
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Violation:
PREVIOUSLY CLEANED POTS AND PANS WERE SOILED WITH A FOOD PARTICLES.
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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.:
22
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Site:
Other-LIDO - POT & GLASS WASH
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Violation:
THE FINAL RINSE NOZZLES HAD AND ERRATIC SPRAY 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. (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.:
22
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Site:
Other-PIZZERIA
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Violation:
THE GAUGES ON THE POTWASH MACHINE WERE NOT EASILY READABLE OR FUNCTIONAL.
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Recommendation:
7.5.2.2.1
Water temperature measuring devices shall be designed to be easily readable. Replace the thermometers if necessary to ensure they are readable during active potwashing.
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Item No.:
21
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Site:
Other-LIDO AND FOOD SERVICE GENERAL
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Violation:
AN OPEN CELL GASKET MATERIAL WAS USED BETWEEN THE MAKER AND BIN OF THE ICE MACHINE. THIS SAME MATERIAL EXISTS IN ALL THE ICE MAKERS OF THIS BRAND THROUGHOUT THE SHIP.
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Recommendation:
Replace the gasket material with a type which is non-absorbent and durable.
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Item No.:
26
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Site:
Other-LIDO - DISHWASH
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Violation:
UTENSILS PREVIOUSLY CLEANED WERE SOILED IN CLEAN STORAGE.
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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.:
22
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Site:
Other-LIDO
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Violation:
GLASSES WERE BEING WASHED WITHOUT PROPER RACKS. SOAP WAS NOTED IN OVER-TURNED GLASSES AT THE END OF THE CYCLE.
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Recommendation:
Provide and use a warewash rack which holds the lightweight type cups in-place during the warewash cycles. If such a rack cannot be found different cups should be provided which can maintain an inverted position throughout the warewash operation.
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