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Item No.:
02
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Site:
Medical-AGE (Acute Gastroenteritis) Report
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Violation:
During the last five voyages, many of the fields for the number of diarrhea and vomiting episodes on the AGE surveillance log were blank for both passengers and crew members, who met the definition of an AGE case. According to staff, if an individual does not have diarrhea or vomiting episodes this column on the AGE log was left blank and the data had to be manually entered. This was not manually entered in the AGE logs saved in the medical computer file. This was noted on the last inspection.
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Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff. Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: ; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
11
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Site:
Medical-Gastrointestinal Illness (GI) Late Reporting
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Violation:
A crew member, who was not a food handler, reported late to medical during the 5-12 October voyage. The crew member had an illness onset at 1400 on 7 October, and did not report to medical until 0958 on 8 October. Staff reported this crew member did not speak English and two different translators had to relay the symptoms experienced by the crew member. The crew member first presented to medical after fainting on 7 October, but it was unknown the crew member was experiencing GI symptoms until the following day.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Whirpool Machinery Rooms (Midship Port & Starboard, Thalasso)
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Violation:
The sample lines for the Midship Port and Starboard whirlpools and Thalasso whirlpool analyzer probes were directly inside the compensation tank, and not before the tank.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
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Item No.:
22
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Site:
Galley-Main Galley - Pot Wash
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Violation:
During active use of the conveyor pot wash machine, excessive soiled pots and pans were stored at a meter height on both the sides of the installed soiled pot racks. This included a total length of 18 feet (5 meters) of soiled items stacked between the soiled rack and the conveyor pot wash machine and another 5 meters of soiled items on the side of the soiled rack (between the soiled racks and the clean pot racks). The entire capacity of soiled storage on the two meter long soiled table and all the soiled landing tables and overshelves were completely full of soiled pots.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
21
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Site:
Galley-Main Galley - Dishwash Aft
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Violation:
Among the stacked clean items in this warewash area were several of the oval and square black serving trays. At least 10% of those stacked serving trays had surface damage including: peeling rubber exterior, cracked, chipped and broken edges, and some damage along the exterior edges where the metal under layer to that plastic outer surface was exposed.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
26
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Site:
Galley-Main Galley - Ice Machines
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Violation:
A small strand of metal inside the water bath of the ice cuber was observed, which was in operation at the time. A small accumulation of a black powder sediment was noted in the water bath. Staff stopped the machine and conducted a complete cleaning during the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Main Galley - Pastry
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Violation:
The previously cleaned counter model mixer had visible yellow and white food residue on the upper interior surfaces where the blender shaft attaches.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Main Galley - Bakery
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Violation:
The marble pastry table was previously cleaned, but visible food residue and dirt debris were noted at the edge of the table and on the sealant where the stone edge joined the stainless steel counter edge beside.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Crew Mess
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Violation:
Heavy dust debris and a visible oil coating were noted along the deckhead mounted exhaust vent cover at the center of the buffet line, near the carving station.
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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.:
26
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Site:
Galley-Deck 10 - Tandoor Pantry
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Violation:
The previously cleaned deep fat fryer had a brush bristle and old piece of dried oil in the cooking compartment. The unit was thoroughly cleaned before the inspection team left the 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.:
27
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Site:
Galley-Deck 10 - Tandoor Pantry
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Violation:
The previously cleaned deep fat fryer had dried oil soil on the walls in the interior of the lower used oil compartment. The unit was thoroughly cleaned before the inspection team left the area.
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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.:
*
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Site:
Buffet-Deck 10 - Food Buffets - General
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Violation:
The portable sneeze guards on the high counters in Carnival Deli, Off the Grill, and similar passenger self-service areas should be examined under operation to ensure they are positioned to provide adequate protection of the condiments placed under them. These food outlets were not in operation during the inspection, and the portable sneeze guard position would have not protected the condiment containers if the outlets were in operation.
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Recommendation:
Protect food on display from contamination by the use of counter, service line, or salad bar food guards. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
26
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Site:
Galley-Deck 10 - Carnival Deli Pantry
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Violation:
The previously cleaned deep fat fryer had a piece of yellow food soil on the front wall above the drain hole. The previously cleaned grill next to the fryer also had food residue on the cast iron grates and on the cooking elements. The previously cleaned food warming cart #5 in this pantry had old grease residue on the interior wall of the upper compartment. The units were thoroughly cleaned before the inspection team left the 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.:
20
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Site:
Buffet-Deck 10 - Carnival Deli Service Line
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Violation:
The interior drain pan on the undercounter cooler #10D-2 was not aligned with the drain hole out of the unit. Condensate was spilling into the bottom of this reach-in cooler.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Deck 10 - Grand Buffet - Breakfast Grill Station
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Violation:
The power cable conduit for the portside conveyor toaster had come loose, creating a difficult to clean surface.
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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.:
26
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Site:
Buffet-Deck 10 - Grand Buffet - Breakfast Grill Station
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Violation:
The previously cleaned fryer #10-18 drain had food residue in it.
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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:
Buffet-Deck 10 - Pirate Pizza
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Violation:
The passenger bell for alerting the staff of a request at the front counter was heavily soiled with old food debris. The clear plastic security housing around the bell was also soiled. The cover was removed and the bell and the housing were thoroughly cleaned before the inspection team left the area.
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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 10 - Tandoor Serving Line
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Violation:
The underside of the serving counter line was sticky with food debris.
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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.:
21
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Site:
Galley-Deck 10 Tandoor - Serving Line - Cooking Area
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Violation:
The profile seams on the oven counter and adjacent bulkhead were loose and had spaces where food could collect.
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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.:
27
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Site:
Galley-Deck 10 - Tandoor Serving Line - Cooking Area
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Violation:
A large amount of food particles were observed in the covers and technical spaces for the Tandoor oven controls and the utility line covers in front of the ovens.
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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:
Bar-Deck 10 - Sunset Bar Deck Port Aft Handwash Sink
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Violation:
Paper towels were not provided at the handwash station in the service bar.
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Recommendation:
Ensure each handwashing facility has a supply of single-service paper towels available.
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Item No.:
26
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Site:
Buffet-Deck 10 - Carnival Deli Service Area
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Violation:
The area under the length of the entire service counter had a yellow oily residue in a food splash 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.:
27
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Site:
Galley-Deck 11 - Pasta Bella
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Violation:
The red fire blanket box over the buffet had a sticky food residue on the top.
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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-Deck 11 - Steakhouse Bar
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Violation:
The brown rubber bar mats were drying inverted on the counter in a manner which did not allow all of the crevices in the mat to dry completely. Water was noted in the crevices of these mats.
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Recommendation:
Store clean equipment in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
26
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Site:
Bar-Deck 10 - Sunset Bar Pantry
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Violation:
Mold was observed on the ice deflector inside the ice maker compartment.
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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.:
09
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Site:
Recreational Water Facilities-Deck 10 - Midship Pool
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Violation:
The free residual halogen in the Midship Pool was 0.45 ppm, 0.45 ppm, and 0.62 ppm as measured by the inspectors' test kits and 0.54 ppm as measured from the ship's test kit. At the time of inspection, the pool was open and no passengers were observed in the pool. The pool was immediately closed. The pH of the Midship Pool was also above 7.8, as measured by the inspectors' test kits, and may have impacted the free residual halogen level. Staff informed the inspector the low residual halogen could be a result of the emergency drills, which potentially impacted the pumps. Upon inspection of the chart recorder in the pool machinery room, the residual halogen was documented above 1.0 ppm since the opening of the pool around 1300.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm). Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
02
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Site:
Medical-AGE (Acute Gastroenteritis) Report
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Violation:
According to staff, if an individual does not have diarrhea or vomiting episodes this column on the AGE log was left blank by an error in the STARDOCS medical information system and the data had to be manually entered. This was not manually entered in the AGE logs saved in the medical computer file for each voyage. This system is currently under revision and the next version will correct this problem the company advised.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access.
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