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Item No.:
09
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Site:
Recreational Water Facilities-Kids Pool
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Violation:
The free halogen residual was measured at 0 ppm. The pooled water was about eight inches deep, about half-way full. No bathers were inside. The vessel staff explained that the pool was closed and under maintenance. However, the gate leading to the pool was open, there was no net over the pool or sign stating that the pool was closed or under maintenance, and no maintenance personnel were in the area. The staff closed the gate and secured it with a chain and padlock.
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Recommendation:
Ensure that bathers are not allowed to use the pool before a free residual halogen of 1.0 mg/L (ppm) is achieved.
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Item No.:
16
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Site:
Galley-Buffet Pantry
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Violation:
All potentially hazardous foods inside walk-in refrigerators #46 and #47 had temperatures of 44 - 55F. These included cut cheeses of various types in several trays and platters, bulk cuts of deli ham and whole deli turkey breasts in large plastic bins and several serving trays and platters, cut lettuce, cut and bagged raw spinach, large blocks of cream cheese, packaged mozzarella cheese, and bags of boiled eggs among others. The testing was performed with 3 different stem thermometers. All foods were removed and blast chilled immediately.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Bar-Coral Sea Cafe
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Violation:
None of the potentially hazardous dessert items inside the glass display refrigerator were labeled with discard times, even though it was specified in the time control plan that these had to be labeled and the cafe was open for 11 hours daily.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
19
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Site:
Buffet-Lido Aft Buffet - Center Island
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Violation:
There were flies on dessert foods, trays, and serving utensils throughout this buffet. This area was in operation at the time of the inspection.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Taste of Nations - Forward Pantry
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Violation:
There was condensate on the stainless steel underside of the cold basin directly above the uncovered cold salads, with water observed dripping to these foods below. There was only raw fruits on the upper cold basin buffet. The foods below were removed and the upper basin shut-off.
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Recommendation:
Ensure that food is protected by not creating the conditions necessary for condensation to drip directly on food items.
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Item No.:
19
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Site:
Galley-Fruit Counter
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Violation:
Two plastic bins of whole pears and whole red apples were located on the counters as back-up for the ongoing crew mess buffet service. These fruits had the processor's labels affixed to them. Staff stated that the labels were peeled off when the fruit was placed in bowls to put on the service line. One bin of pears had green paper wrapping on the fruit, which was typical of how that fruit was found in the original box from the supplier. Much of this suggested that these fruits were not properly washed before transfer to the bins or to the buffet line.
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Recommendation:
Ensure that raw fruits and vegetables are thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
20
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Site:
Bar-Coral Sea Cafe
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Violation:
The two Scharf model espresso machines had slotted fasteners in the underside of the coffee strainer cover. Corporate staff at Carnival made contact with the manufacturer for a solution to this issue fleet wide.
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Recommendation:
Remove the slotted fasteners and replace with smooth, low-profile, non-slotted fasteners.
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Item No.:
20
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Site:
Galley-Buffet Pantry
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Violation:
Both walk-in refrigerators #46 and #47 had ambient air temperatures of 48 - 50F due to an earlier defrost cycle verified with the engineering staff that began at 3 pm. Both units were locked and checked until they reached a proper temperature.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
21
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Site:
Galley-Deli
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Violation:
Power cords to the two slicers and a panini press unit draped the counter top, making cleaning difficult.
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Recommendation:
Ensure that cords are shortened or secured above the counters.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
During active use of the conveyor dishwashing machine, two of the seven upper arm rinse spray nozzles were not spraying and another was spraying poorly. All of the final sanitizing rinse upper spray nozzles were producing a weak single stream of water which did not effectively cover the dishes passing thru. The machine was repaired immediately.
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Recommendation:
Ensure that the upper rinse and final sanitizing rinse nozzles form effective spray patterns.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
During active use of the flight-type conveyor dishwashing machine, all of the upper and lower rinse, auxiliary rinse, and final rinse spray nozzles were functioning erratically and in a pattern of spray fully, followed by steam only, followed by no spray from any nozzle, then the entire cycle repeated. The machine was repaired immediately.
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Recommendation:
Ensure that the upper and lower rinse, auxiliary rinse, and final sanitizing rinse nozzles form effective spray patterns.
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Item No.:
33
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Site:
Buffet-Aft BBQ Buffet
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Violation:
There was no coving at the deck to buffet counter juncture on the passenger service side. Some of the old coving remnants could still be seen, but it was missing throughout the length of the buffet.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Starboard/Aft Lido Ice Cream/Coffee Station
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Violation:
The deck to bulkhead juncture was not coved. The deck beneath the counter and equipment was soiled with dirt and coffee debris.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). 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.:
39
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Site:
Buffet-Starboard/Aft Lido Ice Cream/Coffee Station
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Violation:
There were three flies on counters and equipment at this in-use self-service buffet.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Lido Aft Buffet - Center Island
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Violation:
More than 30 filth flies were observed at the dessert buffet, which was in full service and filled with a variety of dessert foods. Some of the flies were landing on food trays, foods and utensils. This was the first of several fly sightings throughout the inspection. Senior management was aware of the problem and one sanitation officer was onboard to specifically address the insect issues.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Other-Pizzeria
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Violation:
There were three live ants crawling under the stainless steel profile trim piece at the deck juncture with the port side front service counter at the pizzeria (passenger side). Additionally, there was one fly circulating in the pantry during active preparation and service.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Food Service General-Buffets, Galleys, and Food Areas
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Violation:
There were flies in the following areas, which were active at the time of the inspection: lido center port side and aft/center lido - too numerous to count; lido galley / buffet pantry - at least 10 flies; main galley pastry - 6 flies; one fly during buffet service at the crew mess fruit/dairy cold basin. Many of these were noted on food equipment (dough sheeter belt), food serving utensils, and food.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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