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Item No.:
08
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Site:
Potable Water-Disinfection
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Violation:
Potable water flexible hose was being replaced outside the medical center the day of the inspection. A large drum with more than 10 unprotected dry flexible hoses was in the corridor. Staff stated that the hoses were already cleaned and sanitized the day prior with a concentration of 50 ppm of chlorine for at least 4 hours. There was no record documenting that procedure.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
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Site:
Potable Water-Disinfection
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Violation:
Several records for repairs in the potable water system that were dated 2, 16 February,19 March, and 2 April had no information on the free halogen residual after flushing.
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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.:
20
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Site:
Bar-Explorations Cafe
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Violation:
The food splash zone of the espresso machine had 4 slotted fasteners that were difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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:
Bar-Enomatic Wine Bar
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Violation:
A gap between the two fixed wine dispensers was difficult to clean.
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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:
Bar-Crows Nest
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Violation:
The splash guard around the handwashing sink was not high enough to prevent splash to the adjacent counter space while handwashing.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Roasting Station
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Violation:
Some of the previously identified toasters were replaced. One remained that was in very poor condition corroded and difficult to clean. According to the last VSP inspection all of the toasters were to be replaced the next turnaround day. This was almost a year ago.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Galley-Roasting Station
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Violation:
A previously cleaned meat slicer on the preparation counter had food residue under the blade area.
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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.:
26
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Site:
Bar-Explorations Cafe
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Violation:
The food splash zone of the espresso machine had a heavy accumulation of old dry coffee in the slotted fastener noted above.
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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.:
27
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Site:
Bar-Explorations Cafe
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Violation:
The top of the undercounter ice machine was heavily soiled with dust.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Bar-Enomatic Wine Bar
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Violation:
An accumulation of dust between the two wine dispensers noted above.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Bar-Crows Nest
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Violation:
The splash guard around the handwashing sink was not high enough to prevent splash to the adjacent counter space while handwashing. Dozens of previously cleaned and sanitized glassware were stored around the handwashing sink, getting wet while handwashing. The glassware was removed to rewash.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Port Pastry
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Violation:
The cold water in the handwash sink in this area was turned off and the water temperature exceeded 140F. The area was not in service.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Crew Toilet
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Violation:
The handwash sink was in disrepair, grey water was puddled on the floor and dirty wet paper towels were left on the deck under the sink.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Bar-Crows Nest
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Violation:
The paper towel dispenser for the handwashing station was installed about 8 inches above the deck. This installation created the possibility that the paper gets soiled during deck cleaning and that employees reach excessively to the deck to dry their hands.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Bar-Explorations Cafe
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Violation:
The deckhead above the food preparation area was heavily soiled with dust.
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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:
Galley-Roasting Station
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Violation:
A white grease buildup beyond a day's accumulation was on the deck behind the center of the three in use combination ovens.
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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:
Galley-Roasting Station
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Violation:
While in use, oily water was constantly leaking from under the lower profile plate at the left side below a flat grill about 3 cm off of the deck. No water was in use in this cooking area.
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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:
Preparation Room-Bulkhead
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Violation:
A large bolt was missing leaving a 1 cm hole in the bulkhead on a 15 x15 cm square panel between the flat grille and the standing oven. The hole leads into the bulkhead void.
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Recommendation:
Ensure bulkheads in food areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Food Service General-Decks And Coving
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Violation:
The decks and coving throughout the galleys was in very poor condition. The areas contained broken tiles, standing water. broken and recessed grouting, and coving that was separated from the bulkhead. Many of these areas contained water and appeared wet. They were all difficult to clean and were stained. Many had food debris older than one days accumulation. The following areas were observed but is not all inclusive:
Portside Pastry handwash sink tile.
Portside Pastry refrigerator 407A tile.
Bakers Pantry the tile in most all areas.
Bakers Pantry the tile under the adjacent beverage area in the undercounter technical space.
Bakers Pantry Deck chiller #25 tile.
Room Service area hot slotted grill tile.
Roast Station tile.
Fish preparation room decking under preparation counter.
Garde Manger decking around handwash sink, drinking fountain, and chopper.
Pastry tile in front of the row of 3 standup refrigerators.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Deck A
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Violation:
A 1 cm round hole was observed under the supply cabinet on the right bulkhead approximately 3 cm off of the deck that was difficult to clean. The hole lead into the void in the bulkhead.
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Recommendation:
Ensure bulkheads in food areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Preparation Room-Deck A
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Violation:
The coving in this area had a 3 mm gap and was in disrepair, soiled and difficult to clean.
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Recommendation:
Ensure decks and bulkheads in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Preparation Room-Deck A
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Violation:
The coved juncture between the deck and bulkhead behind both the double sink and the single sink had a 3 mm gap extending almost the entire length of the counters.
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Recommendation:
Ensure decks and bulkheads in food areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Preparation Room-Deck A
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Violation:
A leak from the deep sinks was puddling on the deck.
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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.:
34
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Site:
Preparation Room-Deck A
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Violation:
The drain line on the row of 2 deep-sinks to the left of the entrance was constantly leaking on the deck. The area was not in use.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-Deck Drains
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Violation:
The deck drains in front of two in use soup kettles were clogged leaving 2-3 inches of soup in the deck sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Preparation Area
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Violation:
The commercial dish soap dispenser beside the wash sink was leaking water onto the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Crew Toilet
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Violation:
The faucet on the handwash sink was constantly leaking causing the drain to leak onto the deck and this grey water was puddling beside the toilet.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Preparation Room-Deck A
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Violation:
More than 10 very small white insects were observed crawling on the bulkhead in this area between the double sink and the single sink
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
Two OPRPs were in use, one from the SMS of Carnival Corp. and another from the e-fleet HAL. These two documents contradicted each other in several of their procedures. Staff stated that ultimately the Carnival Corp. OPRP will be the only one to be used, but both can be used at the same time until this document merging process is completed.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
42
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Site:
Children Area-Club HAL
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Violation:
The light intensity at the diaper changing area and part of the 3 to 6 year old restroom was insufficient. This prevented the area to be easy to clean.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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