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Item No.:
16
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Site:
Buffet-Lido Mongolian Line
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Violation:
A hotel pan of liquid egg was on the food preparation counter on time control and had no discard label. The liquid egg was discarded.
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Recommendation:
Containers of potentially hazardous foods under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. Refer to the Clarifications to the 2011 VSP Operations Manual for section 7.3.5.3.6 on the VSP website: http://www.cdc.gov/nceh/vsp.
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Item No.:
26
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Site:
Galley-Deli
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Violation:
The previously cleaned food slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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.:
33
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Site:
Galley-Center Galley
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Violation:
Water from an unknown source was constantly dripping on the deck and in front of the deep fat fryers.
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Recommendation:
Repair the water leak.
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Item No.:
16
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Site:
Galley-Extension Galley
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Violation:
Inside upright refrigerator R9-26, a tray of individually wrapped butter had internal temperatures of 58-63F. The ambient temperature of the refrigerator was below 41F. The butter was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
26
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Site:
Galley-Buffet Pantry
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Violation:
The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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.:
24
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Site:
Galley-Potwash
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Violation:
The final rinse temperature of the in-use hood-type potwasher reached a maximum of 157F on two different checks when measured by the staff and VSP inspector thermometers. Staff stated that temperatures were acceptable several hours ago when they first checked the machine. The final rinse gauge was measuring 180F and spray patterns were found acceptable. The machine was stopped for repairs.
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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: (1) 74C (165F) for a stationary rack, single-temperature machine; (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.
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Item No.:
22
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Site:
Galley-Glasswash
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Violation:
The wash tank temperature of the in-use rack-type glasswasher was 166F. However, the wash temperature gauge was measuring 141F. Staff stated they knew that the gauge was faulty. The gauge was repaired during the inspection.
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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.:
26
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Site:
Buffet-Lido Aft Beverage & Ice Cream Station
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Violation:
At least two previously cleaned and out for service ice cream cups were soiled with food residues. An additional cup had a small fly on the food-contact surfaces. The cups were sent to be rewashed and sanitized.
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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.:
39
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Site:
Buffet-Lido Aft Beverage & Ice Cream Station
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Violation:
A cup had a small fly on the food-contact surfaces. The cup was sent to be rewashed and sanitized.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests 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.:
26
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Site:
Pantry-Versalles Bar
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Violation:
In the upper compartment of the ice machine, areas behind the cuber panels were heavily soiled with black materials that appeared to be mold.
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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.:
26
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Site:
Room Service-
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Violation:
The previously cleaned food slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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.:
26
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Site:
Room Service-
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Violation:
In the upper compartment of the ice machine, areas behind the left cuber panel were heavily soiled with black and mostly pink materials that appeared to be mold.
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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.:
26
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Site:
Pantry-Sports Bar
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Violation:
In the upper compartment of the ice machine, areas behind the cuber panels were heavily soiled with black materials that appeared to be mold.
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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.:
29
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Site:
Galley-Aft Dishwash
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Violation:
A stack of soiled plate covers was on the handwashing sink located at the soiled end of the conveyor dishwasher. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
26
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Site:
Galley-Aft Wine Cellar
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Violation:
In the upper compartment of the ice machine, most areas of the curtain deflectors in front of the cuber panels and areas behind the cuber panels were heavily soiled with black and pink materials that appeared to be mold.
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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:
Galley-Aft Wine Cellar
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Violation:
In the lower ice bin of the ice machine, the upper and side panels had signs of corrosion.
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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.
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Item No.:
39
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Site:
Galley-Aft Wine Cellar
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Violation:
At least 3 small flies were around the ice machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests 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:
Galley-Hot Central Galley
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Violation:
The door handles of the out of service combination ovens were soiled with grease.
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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.:
26
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Site:
Galley-Hot Central Galley
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Violation:
Two of the three combination ovens, out of service since 27 and 31 December respectively, were heavily soiled inside the cooking area with grease and food residues.
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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.:
26
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Site:
Galley-Hot Central Galley
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Violation:
In the upper compartment of the ice machine, areas behind the left cuber panel were heavily soiled with black materials that appeared to be mold.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The in-use conveyor dishwasher had a side final rinse nozzle clogged. This was corrected.
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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.:
26
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Site:
Galley-Dishwash
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Violation:
In the upper compartment of the ice machine, the left water curtain deflector had a brown material on top. The deflector was sent to be rewashed and sanitized.
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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.:
16
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Site:
Buffet-Crew Mess - Egg Station
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Violation:
On the food preparation counter, a bowl of shredded cheese and a pan of liquid eggs were labeled with a discard time of 2:15 pm while the time control plan for the area required a discard time of 2:00 pm.
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Recommendation:
Assign discard times to potentially hazardous foods according to the time control plan.
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Item No.:
26
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The dispensing ports of the previously cleaned juice dispenser were soiled with juice remnants.
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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.:
16
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Site:
Buffet-Officers Mess - Beverage Station
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Violation:
The milk in the milk compartment of the espresso machine had a discard time of 1:00 pm. The closest discard times per the time control plan for the milk in this compartment were 10:30 am and 2:30 pm. The person in charge of the area agreed in that the plan was not being followed.
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Recommendation:
Assign discard times to potentially hazardous foods according to the time control plan.
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Item No.:
22
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Site:
Preparation Room-Poultry
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Violation:
The undercounter warewasher was posted out of service since 31 December waiting for spare parts.
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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:
Preparation Room-Deck 0
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Violation:
The undercounter warewasher was posted out of service since 29 December waiting for spare parts.
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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:
Provisions-Gift Shop Category 14 Store
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Violation:
The deck was heavily soiled with dust, wood pieces, a dirty mop, and other debris.
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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.:
19
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Site:
Provisions-Gift Shop Category 14 Store
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Violation:
At least five boxes of liquor bottles were stacked and stored directly on the deck. The deck was heavily soiled.
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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.
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Item No.:
22
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Site:
Provisions-Deck Alpha
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Violation:
Three trolleys full of waiter trays were stored in the crew cabin area next to the central stores. These trays were supposed to be taken to a warewash area per staff.
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Recommendation:
Do not store soiled trays in crew cabin areas. Move them to a proper dishwash area.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 Midship Pool / Aft Pool - Decorative Fountains
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Violation:
Carnival was in the process of submitting a variance request for these pools that had waterfalls and that would make them interactive features in the recreational water facility. Turnover rates for interactive RWFs were not met.
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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.
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Item No.:
21
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Site:
Provisions-Deck Alpha
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Violation:
Most of the waiter trays stored on the three trolleys in the crew cabin areas next to the central stores had many difficult to clean surfaces as ledges and projections.
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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.:
38
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Site:
Provisions-Gift Shop Category 14 Store
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Violation:
The deck was heavily soiled with dust, wood pieces, a dirty mop, and other debris.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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