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Item No.:
08
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Site:
Galley-Steakhouse
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Violation:
The atmospheric vents on the two backflow prevention devices installed on the potable water lines for the double combination oven unit were blocked with a screw.
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Recommendation:
Maintain backflow prevention devices in good repair. Remove the screws from the atmospheric vents.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Disinfection
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Violation:
There were good records on what was done in the tank cleaning and disinfection, as well as the touch-up painting that followed, but staff explained that after the wet chlorine solution is applied to the tank walls and ceiling that they leave the tank and fill completely. The inspector questioned if any return was made to verify the tank walls were still wet or if the chlorine value was still present after the two hour contact time. Staff answered that they did not enter any tank again after spray chlorinating the walls and ceilings. Five potable water tanks were cleaned and disinfected since the last inspection (August 2015 thru January 2016).
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Ice Machines
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Violation:
There were no exterior backflow prevention devices installed on any of the ice cubers throughout the food areas, and the air-gap for the water supply to the flood rim of the interior water bath was less than the minimum one inch or 25 mm. In the log listing the inspection of backflow devices and air-gaps, for every ice machine internal air gap the value of that gap distance was listed as 1.57 inches and that the gap distance was acceptable.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
16
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Site:
Galley-Room Service
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Violation:
About seven individual plates of cheesecake with brown service lids were in the time control reach-in refrigerator on one tray. Only one time control discard label was taped on the front of the tray for all seven plates. This area was open for more than four hours.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Dining Room 2
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Violation:
The milk compartment on the espresso machine was not labeled as a time control unit. The posted time control plan stated the milk compartment was on time control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
19
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Site:
Provisions-Aft Starboard Marshalling Area
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Violation:
Several pallets of bottled water were stored under an unfinished deckhead that had exposed pipes and wiring.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Other-Lanai Barbecue and Buffet (previously Oceanside)
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Violation:
The food preparation, cooking, and buffet service areas were installed without full deckhead protection for either the preparation or cooking phases or for the self-service buffet. This outlet was not opened during the inspection, but staff confirmed it was still operated on sea days. Although the Vessel Sanitation Program (VSP) 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 was not permanently installed. This was written on the previous three VSP inspections. Staff stated the appropriate changes will be made during the dry-dock beginning on February 21st.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Pantry-Tides Bar
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Violation:
The ice thickness probe inside the ice machine had three slotted fasteners.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Tandoor
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Violation:
The inside of all three tandoor ovens had several cracks running the entire length of the sides. One of the bottom steel plates on the bottom of the far left tandoor oven was cracked and in poor repair.
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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.:
21
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Site:
Galley-Hot Section
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Violation:
The flat grills on the aft and forward hot lines had a large gap around the opening on the grease chute.
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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.:
21
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Site:
Galley-Hot Section
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Violation:
The flat grill had a large gap around the opening on the grease chute.
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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-Room Service
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Violation:
Water was leaking from the bottom of the machine under the wash compartment and final rinse compartment.
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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-Deck 3 Aft Warewash
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Violation:
The last final rinse curtain had a slight accumulation of food debris on the side of the curtain where the clean plates contact upon exiting after the final rinse.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 3 Aft Warewash
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Violation:
Food debris was blocking the far right nozzle on the upper auxiliary rinse manifold of the flight-type dishwash machine.
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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.:
26
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Site:
Pantry-Deck 2 - Forward/Starboard Pantry
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Violation:
The in-use ice cuber had small black particles accumulated in the water bath, as well as a small square of the cuber panel metal covering that had detached and fallen into the bottom interior of the water bath.
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Recommendation:
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:
Provisions-Aft Starboard Marshalling Area
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Violation:
Several pallets of bottled water were stored under an unfinished deckhead that had exposed pipes and wiring.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Other-Lanai Barbecue and Buffet (previously Oceanside)
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Violation:
The food preparation, cooking, and buffet service areas were installed without full deckhead protection for either the preparation or cooking phases or for the self-service buffet. This outlet was not open during the inspection, but staff confirmed it was still operated on sea days. Although the Vessel Sanitation Program (VSP) 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 was not permanently installed. This was written on the previous three VSP inspections. Staff stated the appropriate changes will be made during the dry-dock beginning on February 21st.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
34
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Site:
Buffet-Chef's Choice
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Violation:
Water was dripping from the deckhead to the deck on the worker side of the buffet on the port side. This area was not in operation when the leak was observed. Maintenance staff later confirmed the water was from a leaking pipe.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
42
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Site:
Children Area-Camp Carnival
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Violation:
The small connecting toys were displayed on a table after washing to air-dry. All were clean to sight and dry, but several of the pieces were still connected to others, indicating they were not fully cleaned.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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