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Item No.:
*
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Site:
Bar-Lobby
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Violation:
During embarkation while the bar was open, clean glassware is stored adjacent to an open ice well on a flat counter which allows splashes from ice service and serving to puddle around the clean glassware. No glasses were impacted.
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Recommendation:
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Item No.:
19
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Site:
Other-Lanai Barbecue and Buffet(previously Oceanside)
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Violation:
This food preparation, cooking and buffet service area was installed without full deckhead protection for either the preparation and cooking phases or for the self-service buffet. This outlet was not open during the inspection, but staff confirmed it is still operated on sea days. Although the Vessel Sanitation Program staff had formal discussions with Carnival Corporate on the plans to re-construct this area with full food protection throughout, the VSP direction was that until such changes were made the ships with this facility should discontinue food service, due to the lack of food protection at the deckhead and buffet, where food shielding is not permanently installed. This is a repeat violation from the last two VSP inspections.
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Recommendation:
Suspend food operations at this outlet until such time as the construction changes are completed.
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Item No.:
21
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Site:
Galley-Main Galley - Bakery
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Violation:
Most of the sealant was missing or peeling, leaving a difficult to clean seam where the bottom of the marble board was attached to the steel counter. Staff replaced the sealant during the inspection.
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Recommendation:
Ensure nonfood-contact surfaces are 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.:
22
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Site:
Galley-Marketplace Galley - Dishwash
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Violation:
During active use of the conveyor glasswashing machine the spray from all the upper arm final rinse compartment nozzles was very weak and only providing a single, narrow stream of water. Additionally, there was water in the upper spray arm for the wash compartment that was spraying against the left side panel inside the machine. Both the wash and final rinse spray arms appeared to be leaking at the panel connecting points.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is 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 are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Marketplace Galley - Dishwash
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Violation:
During active use of the conveyor dishwash machine there was only one of 4 spray nozzles working at the left side interior final rinse spray arm. Staff repaired this during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is 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 are maintained in good repair and accurate within the intended range of use.
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Item No.:
25
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Site:
Galley-Main Galley - Bakery
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Violation:
A used and still damp wiping cloth was found on the upper interior shelf of an undercounter cabinet.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are 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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Main Galley - Pot Wash
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Violation:
At least five of the previously cleaned hotel pans stored on the clean rack were found soiled with visible food residue. They were immediately removed for re-washing.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Ice Pantry
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Violation:
A large amount of black powder was noted in the ice water return bath of ice machines located in the forward port ice pantry, the starboard aft ice pantry, and the forward starboard ice pantry.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Other-Grill - Front Service
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Violation:
There was a heavy dust layer along the bulkhead surfaces from the starboard side induction top to the edge of the canopy hood over the front service counter.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Steakhouse - Grill Section
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Violation:
There was a layer of heavy dust debris present on the exterior surfaces of the polished stainless steel canopy hood.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Lanai Barbecue and Buffet(previously Oceanside)
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Violation:
This food preparation, cooking and buffet service area was installed without full deckhead protection for either the preparation and cooking phases or for the self-service buffet. This outlet was not open during the inspection, but staff confirmed it is still operated on sea days. Although the Vessel Sanitation Program staff had formal discussions with Carnival Corporate on the plans to re-construct this area with full food protection throughout, the VSP direction was that until such changes were made the ships with this facility should discontinue food service. This is a repeat violation from the last two VSP inspections.
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Recommendation:
Suspend food operations at this outlet until new construction is completed.
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Item No.:
33
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Site:
Buffet-Marketplace Buffet - Good Eats Section
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Violation:
There was a very heavy layer of dust debris on many of the perforated metal deckhead panels directly above the center buffet counter throughout the good eats section.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Marketplace Buffet - Mongolian Section
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Violation:
There was a heavy layer of a yellow colored debris stuck in and protruding out of the perforated metal deckhead panels directly above the starboard pre-wash sink at the Mongolian serving line.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Galley-Steakhouse - Galley Pot Wash
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Violation:
A live fruit fly was observed on the deckhead above the soiled pot rack. Two additional fruit flies were observed on two strainers set on the top shelf of the clean rack.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Main Galley - Tina Room
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Violation:
One live filth fly was observed landing on food related trolleys in this room.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Bar-Pool Bars - Port and Starboard
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Violation:
During active service the door from the front bar was held in an open position both in the port and starboard side pool bars. As both are on an open deck, leaving the pantry door open allows easy access from flying insects. As the inspection report was being finalized, the inspector returned to the pool area and once again in both the port and starboard side pool bars the door from the front bar to the pantry was standing open.
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Recommendation:
Protect entry points where pests may enter the food areas.
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