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Item No.:
06
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Site:
Potable Water-
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Violation:
During the inspection, the records for microbiological testing of the port water could not be located. A page from the most recent log of testing of port water by the Carnival Sensation was provided during the outbrief. Using the port water sample results from another ship in the port is acceptable, however, these records should be readily available for review during an inspection.
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Recommendation:
Where available, ensure that the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards.
Water samples collected and analyzed by the vessel for the presence of Escherichia coli may be substituted for port water system supplied reports. These samples shall be analyzed utilizing a method accepted in Standard Methods for the Examination of Water and Wastewater. If a vessel bunkers potable water from the same port more than once per month only one test per month is required. Ensure that these records are maintained on the vessel for 12 months and available to the VSP for review during inspections.
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Item No.:
08
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Site:
Galley-Combination Ovens
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Violation:
The backflow prevention device on the lower combination oven had a continuous drip.
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Recommendation:
Replace the backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
There was no air gap at the drain of the backflow prevention device. The drain lines were hard plumbed to the gray water system.
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Recommendation:
Increase the distance between the release valve discharge and the funnel below to at least two times the diameter of the discharge opening.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
The last records for testing of the reduced pressure backflow prevention devices on the hot and cold water potable water lines for the spa was 06/15/05.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-Pool Machinery Room
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Violation:
The water lines after the reduced pressure backflow prevention device were striped blue. The water following a reduced pressure device is not considered potable water.
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Recommendation:
Remove the blue striping after the reduced pressure backflow prevention devices.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
There were no set up and closing times on the time as a public health control plans for the buffet, Asian counter, or fish and chips. These locations were open less than 4 hours for each meal time.
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Recommendation:
Ensure that the time as a public health control plan includes the times for set-up and closing to ensure that food it not out for service longer than 4 hours.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
The time as a public health control plan did not describe the 4-hour discard time labeling of pre-made pizzas in the Pizzeria. Staff stated that this area is open 24 hours a day.
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Recommendation:
Ensure that the time as a public health control program describes the labeling procedures for the pre-made pizzas.
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Item No.:
19
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Site:
Other-Staff Mess Buffet Line
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Violation:
There was no side shield on the staff mess buffet line sneeze guard and food was placed within 1 meter of the end of the sneeze guard.
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Recommendation:
Install an end shield on the sneeze guard.
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Item No.:
20
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Site:
Galley-Aft Hot Galley
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Violation:
Corrosion was noted on the grooved grill.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Galley-Clean Storage
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Violation:
Several waiter trays were chipped along the edge exposing the metal frame, making cleaning difficult.
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Recommendation:
Replace the damaged waiter trays. Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Pastry Area
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Violation:
The coating on the handles of the four tier Sveba Dahlin oven was peeling, making cleaning difficult.
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Recommendation:
Repair or remove the coating on the handles of the oven.
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Item No.:
21
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Site:
Other-Supper Club Front Galley
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Violation:
Peeling sealant was noted on the front of the grill, making cleaning difficult.
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Recommendation:
Remove the peeling sealant and replace, as necessary.
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Item No.:
21
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Site:
Galley-Soup Kettle Area
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Violation:
Woven metal piping was noted for the steam lines on the large kettles, making cleaning difficult.
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Recommendation:
Replace the woven metal covering and replace with a smooth, easily cleanable material.
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Item No.:
21
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Site:
Buffet-Forward Buffet Line
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Violation:
The label behind the control knobs was peeling along the top edge on both sides of the toaster. This was corrected during the inspection.
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Recommendation:
Repair or replace the peeling label.
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Item No.:
21
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Site:
Bar-Casino Bar
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Violation:
There was a large gap along the back edge of each technical compartment in the center island of the bar. The gap opened into the center void of the island.
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Recommendation:
Profile the gaps in the back of the technical compartments.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The glasswash machine did not have a data plate.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Bar-Azur Bar
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Violation:
There was no data plate on the glasswash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The wall mounted thermometer read 175F for the final rinse compartment, and the water was measured at 162F. The pans were also run through a potwash machine and temperatures in that machine were within standards.
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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 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The mounted thermometer for the final rinse compartment indicated 170F and the water was measured at 180F.
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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 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
27
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Site:
Buffet-Forward Buffet Line
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Violation:
The peeling edge of the label behind the control knobs on the left side of the toaster was soiled with bread crumbs.
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Recommendation:
Repair or replace the label.
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Item No.:
27
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Site:
Galley-Pizzeria
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Violation:
The technical compartments by the walk-in refrigeration unit in the pantry and on the right end of the buffet line had soiled pipes. The insulation of the pipes was replaced during the inspection.
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Recommendation:
Ensure that 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.:
33
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Site:
Bar-On The Green
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Violation:
There was a hole in the grout on the right side of the base of the large round pillar, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Bar-Azur Bar
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Violation:
Crushed cans were used to support the front shelf legs.
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Recommendation:
Remove the cans and replace with a permanent, easily cleanable support.
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Item No.:
33
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Site:
Buffet-Main Buffet Lines
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Violation:
The coved tiles in the far corners on the port and starboard ends of the buffet were moderately soiled at the forward buffet line and lightly soiled on the aft buffet line.
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Recommendation:
Ensure that 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-Platinum Starboard Main Beverage Station
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Violation:
Pooled water was noted on the deck underneath the ice machine.
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Recommendation:
Remove the pooled water.
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Item No.:
33
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Site:
Pantry-Deck 2 - Starboard Ice Pantry
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Violation:
The grout on the right side of the ice machine had rough edges. The edges were soiled.
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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.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was heavy condensation on the deckhead inside the hood above the dirty end of the flight-type dishwash machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
41
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Site:
Children Area-
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Violation:
The diaper changing area had a sign for handwashing, but it did not instruct personnel to wash their hands between each diaper change.
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Recommendation:
Ensure that signs are posted in the diaper-changing area advising child-activity center staff to wash their hands after each diaper they change.
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