Stad Amsterdam CDC inspection score

The backflow prevention device for the top combination oven was not accessible to the inspector; making the device difficult to inspect and maintain. This device was hidden by a column and located at the back of the combination oven. Additionally, the backflow prevention device for the bottom combination oven was not visible and could not be identified to the inspector. The inspector was unable to verify if these devices were in working order. This was noted on the previous inspection of February 2018.

After washing hands, a cook was observed taking a pan of spaghetti on the front counter, part of the spaghetti spilled out the pan to the counter, and the spilled spaghetti was placed back in the pan with bare hands. After all spaghetti was in the pan again, tongs were used to serve the spaghetti in two big bowls.

A bottle of antimicrobial gel was at the handwashing station. It was removed immediately after the finding.

A number of PHF items were logged only with initial temperatures and no further notations. Staff stated that the food was served instead of being cooled down up to 5°C. There were at least 75 entries like this on the log.

The cutting boards were scratched and scored, making them difficult to clean. This was also noted on the previous inspection of February 2018.

The data plate of the hood-type warewasher did not indicate wash and final sanitizing rinse times as specified by the manufacturer. It stated a combined cycle time.

The IPM plan did not have a provision for training. There was no trained personnel.

Follow-up inspection results were not documented. Staff stated that follow-up inspections were done after treatments.

Forms accepting provisions were kept by staff but these forms were not related to IPM activities. The IPM plan had specific instructions these inspections and a form to complete, but this form was not used.

The glasswasher had no temperature gauges to monitor the temperature during cycles. When the machine was evaluated, wash temperatures were 76-90°F and final rinse temperatures 107-116°F. The machine was not in active use but hot and in good working order per staff. After the evaluation, staff increased the temperature of the water. Staff stated that this machine was going to be replaced.

The glasswasher had no temperature gauges to monitor the temperature during cycles. When the machine was evaluated, wash temperatures were 113-115°F and final rinse temperatures 124-125°F. The machine was not in active use but hot and in good working order per staff. After the evaluation, staff increased the temperature of the water. Staff stated that this machine was going to be replaced.

The international shore connection backflow prevention device was inspected on 6 January 2019 and noted on the backflow log; however, pressure differentials were not recorded in the log. This was noted on the last inspection of February 2018 when it documented the same deficiency for the testing done on 6 January 2018.

Records documented that potable water tanks 3 & 4 were serviced in November 2018 and shock halogenated to 50 ppm chlorine but no contact time was documented. The halogen residual before the tanks were put back into service was not documented.

A tray of cooked salmon stored in the walk-in refrigerator on temperature control was identified with a date marking sticker of '21/02' and the initials of the preparer. When the inspector reviewed the cooling log for 21 February 2018, the only salmon identified was cooked to a temperature of 70°C at 12:30 and identified as 'finished.' Staff stated the salmon that was stored cold in the walk-in refrigeration unit came directly from the supplier and was mistakenly not entered into the cooling log.

A tray of chorizo with black beans stored in the undercounter refrigeration unit on temperature control was identified with a date marking sticker of '25/2' and the initials of the preparer. When the inspector reviewed the cooling log for 25 February 2018, there were no entries for any food prepared on this date. Staff stated this item was mistakenly left off the cooling log. The inspector measured the temperature of this tray of chorizo with black beans at 41°F.

A tray of white beans in an undercounter refrigeration unit on temperature control was identified with a date marking sticker of '25 02' and the initials of the preparer. Staff stated all foods on temperature control are identified with the date of preparation. When the inspector reviewed the cooling log for this date, there were no entries for any food prepared on 25 February 2018. Staff stated this was an error in the log, since the log identified these white beans were prepared on 24 February 2018 at 10:00. Staff stated the date marking sticker on the tray was correct. The temperature of this tray of white beans was measured by the inspector at 41°F.

Seven glass bowls stored in a cabinet for service were heavily scored. One of the bowls had a chip along the lip. Additionally, one glass bowl was stored with visible food debris attached to the middle of the food contact surface. Staff stated these bowls would be discarded.

The scoop for the flour bin was soiled with black and white debris along the food contact surface. Staff stated this scoop recently went through the dishwashing process. Staff send this scoop back for rewashing.

The underside food splash zone of the mixer was soiled with an accumulation of brown food debris. There was also a heavy accumulation of debris near the surface where the mixing arm attached to the machine. Staff stated this mixer was cleaned earlier this week.

Two small, two medium, and one large melamine bowl stored in a cabinet for service were soiled with gray residue along the food contact surfaces. Staff removed these bowls for rewashing.

One pan stored in a drawer was soiled with a layer of grease. The inspector rubbed an alcohol wipe over the food contact surface of this pan, and the wipe became soiled with a brown, greasy residue. This pan was removed for rewash.

One pot stored in a cabinet was covered with spots of white debris on the inside food contact surface. This pot was removed for rewash.

A total of eleven cutting boards were excessively scored with knife cut markings. Staff stated these cutting boards were approximately one to two months old. One white cutting board stored in the forward part of the galley was soiled with brown residue and was heavily scored. One red cutting board stored in the aft part of the galley had pieces of plastic visibly rising from the board. Staff stated they would look into purchasing new, more durable cutting boards.

One baking tray stored stacked in a cabinet was soiled with water on the food contact surface of the tray. This tray was stacked above a tray, which had significant water accumulation on the non-food contact surface of the tray. These trays were removed for rewash.

The sanitation sink next to the potwash station was releasing an excessive amount of steam. This steam rose to the deckhead above and collected on the deckhead as condensation. Condensation was not observed dripping from the deckhead. There was no ventilation duct above this sink to the collect the steam and prevent it from collecting as condensation.

The inside of the ventilation duct above the potwash station was heavily soiled with greater than a day's worth of accumulation of brown and orange colored debris. This potwash station was in service.

A large puddle of water, approximately two centimeters (five inches) thick, was observed underneath the potwash machine. No dripping was observed from the bottom of the machine. This puddle of water was unable to drain into the adjacent drain. Staff stated the boat was listing at the time. This area was in service for dishwashing.

The decks of the dry storage room # 30 and dry storage room # 32 were not finished and constructed for easy cleaning. Both rooms had three holes in the side of the deck opening inside to the void space. The inside of these holes had an accumulation of brown and red debris. Additionally, the aft ends of these dry storage rooms were not appropriately finished and had an approximate one-inch (2.4 cm) gap, exposing the food storage area to the void space behind it.

The right side of the room underneath the liquor cabinet had an accumulation of debris greater than one day's worth, including one broken noodle piece and pieces of food fragments. Approximately 30 bottles of liquor were stored in the cabinet above this debris.

Staff stated the ship is having a difficult time with the pH residual levels while bunkering and producing potable water. Staff stated the parent company sends in a private contractor to set the mechanical levels within the dosing machine. Staff stated that during bunkering and production of potable water, the pH level rises automatically; therefore, staff needs to adjust the halogen levels manually to counteract the pH feed. The staff engineer sent a work order # CSAM-1802-V00741 to the company on 26 February 2018 for assistance. The pH ranges during December 2017 and January 2018 ranged from 8.1 to 9.0. On 26 February 2018, the day prior to the inspection, the pH ranged from 7.8 to 8.5.

The beer tap delivery spout on the outside bar was soiled with a brown substance. The bar had been previously cleaned and was not in service during the time of the inspection.