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Item No.:
16
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Site:
Food Service General-Time Control Plans
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|
Violation:
The time control plans for several areas in the lido, including the starboard and port cold and hot lines, Taste of the Nation, the omelet station, and beverage stations were not posted at the outlets or nearby.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used.
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Item No.:
30
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|
Site:
Food Service General-Handwashing Sinks
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|
Violation:
The soap dispensers for several handwashing sinks were not working. The soap dispenser was filled with water instead of soap at the starboard aft lido cold line. There was another soap dispenser available nearby.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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|
Site:
Buffet-Starboard Grand Buffet
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|
Violation:
There were plastic Carnival red and blue door hangers attached to the frame of the door threshold from the grand buffet to the center galley that were fraying and torn in several places, making cleaning difficult.
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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.
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Item No.:
16
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Site:
Buffet-Consumer Advisories
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Violation:
The signs for the smoked salmon and the roast top round served in the lido did not state the food items would be served undercooked. There was a consumer advisory statement on the signs with these food items.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
26
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|
Site:
Galley-Center Equipment Locker
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|
Violation:
The food contact surfaces of at least 10 large white serving platters and 10 small white serving platters were soiled with old food debris. Also, the food contact surfaces of many of the more than 50 baking trays were soiled with food debris. The food contact surfaces of a box of pots and pans were also soiled with food debris.
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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.:
28
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|
Site:
Galley-Center Equipment Locker
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|
Violation:
There were at least 10 large white serving platters and 10 small white serving platters that were not covered or inverted while stored in this area.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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|
Site:
Galley-Center Equipment Locker
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|
Violation:
The deck was soiled with food debris and dirt, including a candy wrapper.
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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.:
33
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|
Site:
Provisions-Food Lifts G and H
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|
Violation:
In food lift G, there was loose black plastic between the deckhead and the door threshold in a few areas. In food lift H, there was a heavy grease residue on the deckhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
16
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|
Site:
Buffet-Pizzeria Display Case
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|
Violation:
There were six uncooked pizzas in a cabinet labeled for time control. The cabinet was not on the time control plan and staff explained the pizzas were for display only.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
28
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|
Site:
Buffet-Pizzeria
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|
Violation:
There were approximately 10 bowls stored on the preparation counter that were not covered or inverted.
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|
Recommendation:
Store clean equipment and utensils 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:
Buffet-Pizzeria
|
|
Violation:
One clean plate in the trolley out for service was soiled on the food contact surface with food residue.
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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
|
|
Site:
Buffet-Hamburger Grill
|
|
Violation:
The sign for hamburgers and cheeseburgers did not state these items were served cooked to order. There was a consumer advisory sign.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
29
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|
Site:
Galley-Forward Taste of Nation Pantry
|
|
Violation:
The handwashing sink was blocked by a trolley.
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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.:
16
|
|
Site:
Galley-Forward Taste of Nation Pantry
|
|
Violation:
Hot holding unit #3 was on the time control plan but not labeled for time control.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
29
|
|
Site:
Buffet-Forward Cold Line Starboard Taste of Nation
|
|
Violation:
There was a steel grill pad on the handwashing sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
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Item No.:
33
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The deckhead near the supply vent was soiled with dust, dirt, and an old sticky residue. There was a tray of uncovered semolina flour below this area and pizza toppings were being prepared in this area. All food items were removed so the deckhead could be cleaned and sanitized.
|
|
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
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The deckhead near the supply vent was soiled with dust, dirt, and an old sticky residue. There was a tray of uncovered semolina flour below this area and pizza toppings were being prepared in this area. All food items were removed so the deckhead could be cleaned and sanitized.
|
|
Recommendation:
Do not prepare food where it could be exposed to contamination from a soiled deckhead.
|
|
|
Item No.:
26
|
|
Site:
Galley-Lido Warewashing
|
|
Violation:
The food contact surface of a drinking cup was soiled with a black residue in the clean storage rack near the warewashing machines.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Galley-Freezer #26
|
|
Violation:
There was recessed deck tile grouting in the freezer.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was excess steam coming from the wash compartment of the glasswash machine. Also, the short curtain was used on the soiled side of the machine and the longer curtain was used on the clean side of the machine in the sanitizing compartment.
|
|
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. Ensure the curtains are placed in the correct compartments according to the manufacturer's instructions.
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|
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Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was excess steam coming from the wash compartment of the glasswash machine.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The eggs on the sign at the buffet did not state they were served cooked to order. There was a consumer advisory statement on the sign.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
|
|
|
Item No.:
28
|
|
Site:
Galley-Port Appetizer
|
|
Violation:
When the worker took the lid off of the ice machine for the inspector, they put the lid on the deck.
|
|
Recommendation:
Do not put the ice machine lid on the deck.
|
|
|
Item No.:
21
|
|
Site:
Galley-Port Appetizer
|
|
Violation:
There was paint chipping in several areas above the food splash area in the nonfood contact portion of the deck-mounted mixer.
|
|
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.:
37
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was excess condensation on the deckhead and adjacent bulkhead and excess steam from the wash compartment on the soiled side of the conveyor warewash machine.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was excess steam coming from the wash compartment of the conveyor warewash machine. Also, the short curtain was used on the soiled side of the glasswash machine and the long curtain was used on the sanitizing compartment. As a result, there was rice in the sanitizing compartment. The machine was shut down by management immediately.
|
|
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. Ensure the curtains are placed in the correct compartments according to the manufacturer's instructions.
|
|
|
Item No.:
19
|
|
Site:
Galley-Fridge #33
|
|
Violation:
A container of prime rib was not covered in the walk-in refrigerator #33.
|
|
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:
Galley-Freezer #38
|
|
Violation:
There was recessed deck tile grouting in Freezer #38.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
26
|
|
Site:
Bar-Spectacular Ice Machine
|
|
Violation:
There was excess black powder in the water bath compartment of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Ice Machine
|
|
Violation:
There was excess powder in the water bath compartment of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 5 Mid-Ship Coffee Shop
|
|
Violation:
There was no sneeze shield or other protection for the ice cream dipper well. The dipper well was less than one meter from where passengers stood.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
36
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
The light intensity was less than 110 lux at the handwashing station while the bar was in operation. The light was not turned on during the inspection.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The light intensity was less than 110 lux behind and around several counter-mounted and deck-mounted machines on the beverage station in the staff mess, alto shams in the lido center galley, the toaster in the lido deli, and the equipment in the forward pantry at the forward dining room on the port side. Also, the light intensity was less than 220 lux at the preparation counters at the Steakhouse. There was a comprehensive light plan conducted by the ship and many of these areas were on the list to be replaced.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. 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.:
02
|
|
Site:
Medical-Crew Gastrointestinal (GI) Illness Records
|
|
Violation:
Staff noted in the contact folder when there was a cabin mate for the individual GI cases among crew, but there was no notation there or in the comments folder if there were any other immediate contacts for each GI case.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. Also Clarification to the VSP 2011 Operations Manual.
|
|
|
Item No.:
44
|
|
Site:
Medical-Crew Gastrointestinal (GI) Case Definition
|
|
Violation:
During the review of GI illness records a crew member who experienced two diarrheal episodes and was treated with anti-diarrheal medication was listed as a non-reportable GI illness case. When the two medical staff were questioned about this determination both stated that since there was not three episodes of diarrhea the crew member did not meet the definition of a case. In reviewing the complete case definition both from their electronic database and the VSP Operations Manual it seemed the staff applied what is normal for the individual only when an underlying medical condition was found and not in all persons reporting diarrhea.
|
|
Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Gastrointestinal (GI) Case Isolation
|
|
Violation:
An assistant waitress had onset of GI illness symptoms on 5 April and was isolated in her cabin. On 6 April the original GI symptoms had resolved, but there was fever in the afternoon of the 6th. On the afternoon of 7 April there were no additional symptoms and the crew member was allowed to return to work, which was only 24 hours after the fever symptom appeared.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 6 Starboard Pantry
|
|
Violation:
There was an accumulation of a black/gray metal dust in the water reservoir feeding the drip tube for the ice maker cuber tray on the in-use ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Decks 4 and 7 Fan Rooms
|
|
Violation:
There was a layer of accumulated metallic powder throughout the condensate drain pan in both the fan units AC 5.07.01 and AC 4.01.04.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The front bar handwash station was mostly blocked for use because on the left side was a large gray plastic bin on top of a large deck stand and on the right was a tall metal waste bin. The bar was open with 4 staff working there, so the items blocking the handwash station were moved.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deli
|
|
Violation:
The deckhead above the handwashing sink and the preparation counter adjacent to the slicers was soiled with grease and old food debris. This area had not been used today and all the remaining area was clean.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|