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Item No.:
*
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Site:
Potable Water-Brown Water
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Violation:
Light brown water flowed from the handwash sink in the child activity center toilet room. Crew reported this was an issue with the pipes seen in other areas of the vessel as well, and that new plastic pipes would be installed in the March 2021 dry dock.
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Recommendation:
Follow VSP 2018 Construction Guidelines for installation of potable water piping. Follow VSP 2018 Operations Manual 5.3.4 to ensure all affected parts of the potable water distribution system are cleaned, disinfected, and flushed with potable water before being placed in service, before returning to operation after repair, replacement, or after being subjected to any contamination.
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Item No.:
*
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Site:
Bar-Blue Iguana
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Violation:
Crew members reported that they used gluten free pasta for garnishes in drinks, such as olives, in lieu of traditional drink stirrers. They reported that bare hands were used to handle the pasta. This action was not observed by the inspector. Carnival should follow up with VSP to explain the details of this process.
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Recommendation:
Follow up with VSP to explain the details of this process.
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Item No.:
02
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Site:
Medical-Immediate Close Contact Follow Up
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Violation:
A crew member experiencing symptoms of acute gastroenteritis (AGE) promptly reported to medical on 14 February 2020. Twenty-seven close contacts were interviewed on 14 and 15 February 2020 but did not have a 48-hour interview on 16 February 2020. In the electronic medical system, the 'next follow up due 16 Feb at 1245' was red for all individuals, indicating it had not been done. Crew explained that this was due to an issue with the system. They reported that when the close contact follow ups cross cruises, the reminders for the follow ups do not appear in the following cruise.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Potable Water-Aft Mooring Deck
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Violation:
A hose with a spray nozzle was connected to the potable water line with an atmospheric vacuum breaker backflow prevention device. The device was not designed for continuous pressure, but water was dripping from the unattended hose nozzle. Crew immediately replaced the device with a DCIV that had already been sanitized.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
21
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Site:
Galley-Lido Deck 10 Guy's Burger Joint and Blue Iguana Cantina
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Violation:
The L20 refrigeration unit had two doors with loose gaskets. Staff immediately responded to re-secure the gaskets.
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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.:
22
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Site:
Galley-Deck 8 Warewashing
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Violation:
The rack-type glasswashing machine was reading 165°F on the real-time display for the middle wash tank. The crew and inspector got 147°F using tip-sensitive thermometers directly measuring the wash tank. The data plate indicated that the minimum temperature was 160°F. All other temperatures on the equipment were within the proper ranges. Staff responded to immediately repair the equipment before the inspector left the area.
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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:
Pantry-Blue Iguana
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Violation:
One metal nozzle was missing from the upper final rinse spray arm of the hood-type warewash machine. This left a much larger hole in the spray arm which impacted the spray from this arm. There were cups in the machine at the time of the finding. Corrective action began immediately.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwashing
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Violation:
The curtain separating the wash and final sanitizing rinse cycles of the flight-type conveyor dishwashing machine was curling. This could potentially allow wash water to contaminate the final sanitizing rinse. Staff immediately replaced the curtain before the inspector left the area.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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Item No.:
23
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Site:
Galley-Deck 8 Warewashing
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Violation:
The rack-type glasswashing machine was reading 165°F on the real-time display for the middle wash tank. The crew and inspector got 147°F using tip-sensitive thermometers directly measuring the wash tank. The data plate indicated that the minimum temperature was 160°F. All other temperatures on the equipment were within the proper ranges. Staff responded to immediately repair the equipment before the inspector left the area.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Deck 8 Warewashing
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Violation:
The flight-type conveyor dishwashing machine was reading 198°F to 207°F at the manifold. The crew and inspector used two 200°F thermolabels at the manifold and both indicated 200°F had been reached. The data plate indicated that the maximum temperature for the manifold was 194°F. Staff responded to immediately repair the equipment before the inspector left the area. The proper utensil surface temperature at the final rinse of 160°F was reached.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Buffet-Deck 3 Crew Mess
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Violation:
The corner of the sneeze guard was soiled with food debris. The area was not in operation and had been cleaned. Staff immediately had the area cleaned and sanitized.
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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:
Buffet-Deck 3 Staff Mess
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Violation:
The corner of the sneeze guard was soiled with food debris. The area was not in operation and had been cleaned. Staff immediately had the area cleaned and sanitized.
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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.:
30
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Site:
Other-Deck 3 Garbage Processing Area
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Violation:
There were two handwashing stations in the garbage processing area, but neither was fully stocked. One needed paper towels and the other needed soap. Staff immediately corrected this before the end of the inspection.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Buffet-Deck 3 Officer Mess
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Violation:
The deck underneath the small refrigeration unit used for canned beverages in the officer mess buffet and dining area was soiled with more than a day's accumulation of debris. The unit was not on wheels or fixed to the deck but raised approximately 3 inches off the deck. The area was not in operation at the time. Staff were able to move the equipment to clean underneath and responded to immediately have the unit moved for cleaning 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.:
40
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Site:
Bar-Blue Iguana
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Violation:
Two small dead flies were on the counter containing administrative supplies (such as pens and receipts) and liquor adjacent to the handwash sink. One dead fly was attached to the pen holder. The area was open for service with passengers at the counter.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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