|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
A hotel steward experienced AGE symptoms with an onset on 5 January at 1200 and reported to the medical center on 6 January at 1528. Although the food employee did not work while symptomatic, he reported meals and activities in crew areas during that time. A disciplinary and counseling action was on file for this employee.
|
|
Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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.
|
|
|
Item No.:
20
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
There were slotted fasteners in the food splash zone of the espresso machine.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
26
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
The food splash zone of the espresso machine was soiled with old coffee residues.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
The ice dispenser was heavily soiled all around the ice dispensing surfaces with a brown material that appeared to be mold.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Forward & Mid Pools
|
|
Violation:
These pools had spray features that made them interactive RWFs. The turnover rates were 6 hours for each pool. The sprays were not operating and staff stated they were not being used. The review of the charts found that the pools were chlorinated consistently above 2.0 ppm. The cruise line compiled a list of all decorative features associated with pools on all their vessels. Carnival is considering submitting a variance request.
|
|
Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours.
|
|
|
Item No.:
23
|
|
Site:
Pantry-Deck 4 Midship
|
|
Violation:
The wash temperature of the in-use undercounter warewasher was 125-139F on consecutive checks. The machine was stopped to be inspected by staff.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Pantry-Deck 4 Midship
|
|
Violation:
The final rinse temperature of the in-use undercounter warewasher was 144-154F on consecutive checks. The machine was stopped to be inspected by staff.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
35
|
|
Site:
Pantry-Deck 4 Midship
|
|
Violation:
Water was pooled behind, under, and in front of the undercounter warewasher. In front of the warewasher, there was a clean storage rack with cleaned and sanitized utensils that could get impacted from splash.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Odyssey Bar
|
|
Violation:
In the upper compartments of both ice machines, there was brown material that appeared to be mold behind the cuber panels.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-Main - Wine Cellar Corridor
|
|
Violation:
Wine bottles, water bottles, soda cans, and candy to be distributed to guest cabins for embarkation were stored on the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Main - Waiter Stands
|
|
Violation:
There were some of the permanently fixed waiter stands (cabinet below and black stone top) installed throughout the dining room near bulkheads where only carpet surrounded the stand. There were also fixed circular waiter stands in the middle of the lower dining room that were also surrounded by carpet. The carpet in front of these waiter stations were not soiled and in good condition.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Port Ice Machine
|
|
Violation:
The white deflector panel on the left ice cuber had a hair on the exterior side.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Appetizer
|
|
Violation:
Food debris was present on the previously cleaned food contact surface of the salad drying spinner.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
37
|
|
Site:
Galley-Mechanical Pot Wash Machine
|
|
Violation:
Condensation was accumulating on the deckhead and bulkhead above and around the soiled and clean storage sides. It appeared that the exhaust vents in the pot wash machine canopy were not fully opened.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Galley-Port Dishwash Machine
|
|
Violation:
Condensation was accumulating on the deckhead and bulkhead outside the canopy of the in-use dishwash machine. Crew working in the area were seen wiping condensation from the deckhead and bulkheads multiple times during the inspection. Condensation was also accumulating around the exhaust vents above the clean starboard storage area. No clean equipment was impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
28
|
|
Site:
Galley-Starboard Warewash
|
|
Violation:
Two trolleys of clean plates and one trolley of clean plastic plate covers were stored wet and not properly air dried.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The cloth-like gasket around the interior side of the tempered glass on the top oven compartment was loose and frayed in several locations.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The electrical line to the ice cream machine was soiled with a sticky residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
One corner on both the port flat and grooved grills was missing a cap that exposed a difficult to clean void space.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The exposed void spaces on the corners of the port flat and grooved grills were heavily soiled with grease and food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Assistant Food & Beverage Office
|
|
Violation:
A difficult to clean fabric curtain was installed in the doorway to the office. This was immediately removed.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Pot Wash
|
|
Violation:
The wash compartment of the three compartment sink had a small amount of soap bubbles present only in the corners.
|
|
Recommendation:
When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
A black piece of debris was present in the ice compartment of the counter ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
Water was leaking from the combined drain pipe from the relief vents of the backflow prevention devices for the ice machine and juice machine. This indicated a possible device failure.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Room Service
|
|
Violation:
The light intensity behind and around the coffee machines was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Lido Aft Starboard Beverage Station
|
|
Violation:
Water was leaking from the combined drain pipe from the relief vents of the backflow prevention devices for the ice machine and juice machine. This indicated a possible device failure.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Midship Starboard Coffee Station
|
|
Violation:
The light intensity on the side of the self-service coffee station closest to the beverage station was less than 220 lux
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
40
|
|
Site:
Galley-Steakhouse
|
|
Violation:
The exit door to the open deck had a gap on the bottom.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
16
|
|
Site:
Galley-Off The Grill
|
|
Violation:
The trays of burger garnishes that included cut lettuce in the undercounter refrigeration unit on time control only had one discard label. Each tray was not labeled with a discard time and the outlet was open for more than 4 hours.
|
|
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 the food: (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
|
|
|
Item No.:
13
|
|
Site:
Galley-Off The Grill
|
|
Violation:
Cooking temperatures of the hamburgers were not being monitored by staff. During the inspection several burgers were taken off the grill and not checked for a final cooking temperature before serving to consumers. All hamburgers were fully cooked per staff. The employee cooking the hamburgers did not have a tip-sensitive thermometer to verify the final cooking temperatures. The supervisor for the area had the tip-sensitive thermometer but he was not in the outlet during the inspection until he was called by staff. The final cooking temperatures of the hamburgers were checked by the inspector and all were above 155F.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Portable Sneeze Shields
|
|
Violation:
The portable sneeze shields used by the ship in several food outlets (e.g. lido, crew mess, staff mess) had two large slotted fasteners on the base support. The crevice of each fastener was difficult to clean.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Portable Sneeze Shields
|
|
Violation:
The portable sneeze shields used by the ship in several food outlets (e.g. lido, crew mess, staff mess) had two large slotted fasteners on the base support. Most of the crevices of the slotted fasteners were soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|