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Item No.:
33
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Site:
Galley-Catina Walk-in Freezer #48
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Violation:
Condensate had accumulated on the deckhead and was observed dripping onto the deck in the walk-in freezer. No food was impacted.
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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.:
22
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Site:
Galley-Glasswash
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Violation:
The glasswash had been out of order for a week. Management reported parts were ordered and on the way.
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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:
Galley-Forward Glasswash
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Violation:
The glasswash had been out of order for two weeks. Management reported parts were ordered and on the way.
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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.:
33
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Site:
Galley-Decks
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Violation:
The deck was in disrepair at the starboard service line. Workers were onboard to replace the grouting, and repair the decks.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
19
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Site:
Provisions-Corridor
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Violation:
A pallet of bottled water was observed stored beneath a fly trap.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
39
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Site:
Galley-Forward Dishwash
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Violation:
A live house fly was observed in the dishwash area.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
21
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Site:
Galley-Catina Grill
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Violation:
A gap was observed around the grease chute to the grease pan of the left grill. This was corrected.
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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.:
22
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Site:
Galley-Dishwasher
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Violation:
The temperature gauge of the dishwasher was not working, and the wash and final sanitizing rinse temperatures were not displayed. Staff had identified this issue, and work order was in place.
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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.:
39
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Site:
Galley-Hot Galley
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Violation:
An insect was crawling on the deckhead camera.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
28
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Site:
Buffet-Staff Mess - Service Line
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Violation:
Two stacks of plates out for self-service were stored wet. These plates were immediately replaced.
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Recommendation:
After cleaning and sanitizing, ensure utensils are air dried or adequately drained before contact with food.
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Item No.:
36
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Site:
Buffet-Staff Mess - Service Line
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Violation:
The light intensity was less than 220 lux at the cold service buffet line.
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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 consumer self-service areas.
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Item No.:
26
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Site:
Buffet-Crew Mess- Beverage Station
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Violation:
The tube inside the counter ice station bin was soiled with some black residue. The bin was immediately cleaned and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
39
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Site:
Bar-Havana Bar
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Guy's Burger Joint - Beverage Station
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Violation:
Two live fruit flies were observed in the technical space of the coffee machine.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
27
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Site:
Buffet-Guy's Burger Joint - Beverage Station
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Violation:
The drain lines and wires in the technical space of the coffee machine were dusty and soiled.
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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.:
16
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Site:
Bar-Casino Bar
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Violation:
A gallon of milk stored in a time control undercounter refrigerator did not have a 4-hour discard label. The bar was open for more than 4 hours. This was discarded.
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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 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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
*
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Site:
Medical-Crew Illness Reporting and Monitoring
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Violation:
The crew of the Carnival Sunshine are to be commended for their prompt reporting of gastrointestinal illness symptoms. For the records examined during this inspection, exceptional promptness of reporting these symptoms to the ship's medical center was noted. The ship's medical staff had very good compliance with USPHS / VSP recommendations for monitoring these illnesses and isolation times based on crew position and on cabin mates and other close contacts.
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Recommendation:
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Item No.:
06
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Site:
Potable Water-Micriobiologic Monitoring
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Violation:
Record shows that the monthly representative sample locations need to be improved. Locations on the same deck were sampled in one month, and the same location was sampled in successive months. A suggested sampling plan for moving these sampling points around the ship was shared with the technical staff.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
10
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Site:
Recreational Water Facilities-Waterworks
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Violation:
Sediment was observed in all three of the water slides after they had been cleaned. A dust-like film was noted on two of them.
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Recommendation:
Maintain recreational water facilities clean.
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Item No.:
43
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Site:
Ventilation-AC Station 9.7 Starboard
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Violation:
Gray and green mold was noted on evaporative coil housing . The condensate pan in this unit was clean.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material. Keep air handling units clean.
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