|
|
|
Item No.:
*
|
|
Site:
Other-POTABLE WATER / SWIMMING POOLS & SPAS
|
|
Violation:
THE RECORD KEEPING FOR THESE AREAS WAS OUTSTANDING.
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Other-CORRECTIVE ACTION STATEMENT
|
|
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: CARNIVAL SPIRIT - CAS - 02/12/2003.
|
|
Recommendation:
|
|
|
Item No.:
16
|
|
Site:
Other-LIDO - GENERAL
|
|
Violation:
THE COFFEE CREAMERS IN THIS AREA WERE NOT MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME 4 HOURS AFTER THEY WERE REMOVED FROM TEMPERATURE CONTROL.
THERE IS A LOG OF WHEN THEY WERE REMOVED FROM REFRIGERATION BUT THE CONTAINER WAS NOT LABELED TO INDICATE WHEN IT NEEDS TO BE DISCARDED. THIS IS REQUIRED BECAUSE THIS PRODUCT IS MADE AVAILABLE THROUGHOUT THE DAY.
|
|
Recommendation:
Label the pans in which the individual creamers are displayed to indicate the discard time.
Ensure that this item is included in the written time management plan and that the method used to indicate the discard time is explained in this plan.
|
|
|
Item No.:
19
|
|
Site:
Other-PROVISIONS - VEGETABLE FREEZER
|
|
Violation:
THERE WERE 12 TO 15 BOXES OF COOKIE DOUGH IN WHICH THE BOXES WERE WET TO THE TOUCH.
|
|
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-PROVISION - VEGETABLE FREEZER
|
|
Violation:
THERE WERE OTHER FOOD ITEMS THAT HAD A NOTICEABLE WATER BUILD UP ON THE FOOD CONTAINERS.
|
|
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.:
20
|
|
Site:
Other-MAIN GALLEY - POTWASH
|
|
Violation:
THE OUTSIDE OF THE LARGE ALUMINUM COOKING POTS WERE DIFFICULT TO CLEAN.
|
|
Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints.
|
|
|
Item No.:
20
|
|
Site:
Other-MAIN GALLEY - POTWASH
|
|
Violation:
THE FUNNEL TYPE STRAINER WAS DAMAGED MAKING IT DIFFICULT TO CLEAN.
|
|
Recommendation:
7.4.2.2.1
Multiuse food-contact surfaces shall be:
(1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints.
|
|
|
Item No.:
20
|
|
Site:
Other-LIDO / DESSERT COUNTER
|
|
Violation:
THE DRAINS FOR THE UPPER LEVEL OF THE COLD DISPLAY CABINET HAD COVERS THAT WERE NOT EASY TO REMOVE.
|
|
Recommendation:
Remove or modify the drain covers to make them easily removable to allow for cleaning underneath them.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO / DELI COUNTER
|
|
Violation:
THE POWER CORD TO THE HOT DISPLAY UNIT WAS LAYING ON THE COUNTER MAKING THE AREA DIFFICULT TO CLEAN.
|
|
Recommendation:
Re-elevate the cord off of the counter top to allow for easy cleaning under the hot display unit.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY - POTWASH AREA
|
|
Violation:
THE TEMPERATURE GAUGE FOR THE FINAL RINSE COMPARTMENT WAS NOT WORKING PROPERLY. (193°F TESTED, 188°F REGISTERED)
|
|
Recommendation:
7.5.2.1.1
Water temperature measuring devices:
(1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit shall designed to be accurate to ±3°F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Other-MAIN GALLEY - POTWASH
|
|
Violation:
THE CENTER THREE PRE-RINSE NOZZLES WERE CLOGGED.
|
|
Recommendation:
Unclog these nozzles.
|
|
|
Item No.:
24
|
|
Site:
Other-LIDO DISHWASH AREA
|
|
Violation:
THE FINAL RINSE TEMPERATURE OF THE CONVEYOR DISHWASHING MACHINE WAS MEASURED AT 158° F. WHILE THERE WERE DISHES TO BE WASHED THE UNIT WAS NOT IN ACTIVE USE AT THE TIME.
THE TEMPERATURE LOG INDICATED THAT THE TEMPERATURE WAS 164°F EARLIER IN THE MORNING DURING ACTIVE USE.
|
|
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 90°C (194°F), or less than:
(1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F). (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), 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.
|
|
|
Item No.:
26
|
|
Site:
Other-LIDO / DESSERT COUNTER
|
|
Violation:
THE AREA UNDER THE DRAIN COVERS OF THE UPPER LEVEL OF THE COLD DISPLAY CABINET WERE SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY - DISHWASH AREA
|
|
Violation:
THERE WAS ONE DISHWASH RACK WHICH WAS SOILED WITH A FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-LIDO / DELI COUNTER
|
|
Violation:
THE COUNTER UNDER THE HOT DISPLAY UNIT WAS SOILED WITH FOOD RESIDUE.
|
|
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.:
28
|
|
Site:
Other-LIDO / ORIENTAL COUNTER
|
|
Violation:
THE SOAP DISPENSER AND THE PAPER TOWEL DISPENSER FOR THE HANDWASH STATION WAS LOCATED ABOVE THE UTILITY SINK. THIS SINK WAS USED TO RINSE THE STIR-FRY PAN BETWEEN USE.
THIS PROVIDED FOR THE POTENTIAL TO CONTAMINATE THE PAN WITH HAND SOAP.
|
|
Recommendation:
Relocate the soap and paper towel dispenser above the handwashing sink.
|
|
|
Item No.:
30
|
|
Site:
Other-CREW GALLEY - TOILET ROOM
|
|
Violation:
COVERED WASTE RECEPTACLES WERE NOT PROVIDED IN THE TOILET ROOMS.
|
|
Recommendation:
7.7.1.2.5
Easily cleanable covered receptacles shall be provided for hygiene waste materials.
|
|
|
Item No.:
30
|
|
Site:
Other-MAIN GALLEY - TOILET ROOMS
|
|
Violation:
COVERED WASTE RECEPTACLES WERE NOT PROVIDED IN THE TOILET ROOMS.
|
|
Recommendation:
7.7.1.2.5
Easily cleanable covered receptacles shall be provided for hygiene waste materials.
|
|