|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
There was no system in place to maintain documentation of the 3-day assessment of new crew members who had gastrointestinal symptoms in the 72 hours prior to boarding the vessel. Staff stated that the original assessments were sent to the corporate office and a copy goes into the crew member's file, but that file leaves the vessel when the crew member's contract has ended.
|
|
Recommendation:
Ensure that reportable cases of gastrointestinal illness include crew members with a symptom onset time of up to 3 days before boarding the vessel. Maintain documentaion of the 3 day assessment, for each crew member WITH SYMPTOMS, on the vessel and make available for review during inspections.
|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
The sample collection containers for bacterial agents had expired 12/06.
|
|
Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff. Replace any expired sample collection containers.
|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
Individuals who were not passengers and sailed on the vessel for one night or more were not assessed for gastrointestinal illness symptoms up to 72-hours prior to boarding. While the vessel does not consider these individuals crew members, they were not passengers. A review of the records noted that a musician "fly-on" had been ill within 36 hours of reporting onboard. No 72 hour assessment was conducted, but he self-reported the illness. He had recently sailed onboard the Carnival Liberty during an outbreak. This individual was isolated on the vessel.
|
|
Recommendation:
Ensure that individuals who sail on the vessel and are not considered passengers are assessed for gastrointestinal illness symptoms up to 72 hours prior to boarding the vessel. Keep a record of all individuals who displayed symptoms. Ensure that reportable cases of gastrointestinal illness include crew members with a symptom onset time of up to 3 days before boarding the vessel. Maintain documentaion of the 3 day assessment, for each crew member WITH SYMPTOMS, on the vessel and make available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Crew Whirlpool Pump Room
|
|
Violation:
A steady leak was noted at the vent of the reduced pressure backflow protection device.
|
|
Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Crew Whirlpool Pump Room
|
|
Violation:
When questioned the engineer who performs the monthly sedimentation tests indicated that water was not added to the sand in the jar and that he waited two hours to check for excessive organic material. Additionally, he did not indicate that a monthly check was performed to assess the uniformity of the sand.
|
|
Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method. Please review section 6.3.1.1.5 of the 2005 VSP Operations Manual for an appropriate procedure.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
The interviews of asymptomatic contacts of crew members with gastrointestinal illness were recorded for each contact, but were not consistently performed initially and daily until 48 hours after the onset of the ill crew members symptoms. On one occasion, the initial interview was 21 hours after the ill crew member reported to the infirmary. For several asymptomatic contacts, there was a gap of 48 - 65 hours between interviews.
|
|
Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms. Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
|
|
|
Item No.:
16
|
|
Site:
Bar-Casino Bar Walk-In Refrigerator
|
|
Violation:
An opened container of soy milk was measured at 53°F while the ambient air thermometer in the refrigeration unit indicated 60°F. The soy milk and 3 bottles of whipped cream were discarded. No other potentially hazardous foods were stored in the unit.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
|
|
|
Item No.:
19
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
There was a clip-board and other paperwork stored between the wall of the compartment and opened bottles of wine and liquor in an undercounter neutral cabinet.
|
|
Recommendation:
Ensure that food is 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. Store non-food items on a lower shelf or in a separate cabinet.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Room 8/9
|
|
Violation:
An ice carving was stored on the same shelf immediately adjacent to 1/2 gallon containers of ice cream. It was unknown if the ice was made from potable water.
|
|
Recommendation:
Ensure that ice carvings are stored separately from food items.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Grand Buffet
|
|
Violation:
Serving utensils were not provided for whole apples and pears.
|
|
Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
20
|
|
Site:
Bar-Casino Bar Walk-In Refrigerator
|
|
Violation:
The refrigeration unit thermometer indicated 60°F. All potentially hazardous foods were discarded.
|
|
Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Room 19
|
|
Violation:
Plastic bottles were cut and used to extend the funnels at the drains for the condensate collection pans. These cut bottles were not easy to clean.
|
|
Recommendation:
Remove the cut bottles.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Grand Buffet
|
|
Violation:
The working side of the sneeze guard was chipped in two locations, making cleaninng difficult.
|
|
Recommendation:
Replace the chipped sneeze guard panels.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The temperature of the sanitizing rinse was measured at 183°F, but the temperature gauge indicated 174°F. This was corrected during the inspection.
|
|
Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
|
|
|
Item No.:
28
|
|
Site:
Bar-Port Side Lido Bar
|
|
Violation:
There were 5 small containers used for wine that were not stored inverted.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Outside Ice Cream Station
|
|
Violation:
The junctures between the bulkheads and the deck were not coved, making cleaning difficult.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Grand Buffet, Mongolian Grill, Grills and Pantries
|
|
Violation:
The grout was worn in numerous areas, making cleaning difficult. The grout lines between deck tiles were soiled and had excessive amounts of food residue.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Room 1
|
|
Violation:
There was a large gap along the right side of the room by the entrance where the profile strip had separated from the lower edge of the bulkhead, making cleaning difficult.
|
|
Recommendation:
Re-attach the profile strip to the bulkhead.
|
|