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Item No.:
08
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Site:
Buffet-Deck 10 Lido Marketplace - Starboard Beverage Station
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked vents. Corrective action began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Deck 5 - Frizzante
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Food Service General-Chef's Table Variance
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Violation:
Crew reported that passengers eat in the galley as part of the Chef's Table activity. Crew showed the inspector where the tasting takes place in the galley and where place settings and serving ware for this activity were stored (however, the inspector did not observe the tasting). Crew were very transparent about the activity. Crew provided paperwork of the approved Chef's Table variance, which was submitted by corporate, that included the Carnival Firenze. However, the documentation prepared by corporate stated all food consumption would be conducted outside the galley except for the Dream Class ships and the Carnival Venezia. The paperwork did not indicate that the Firenze, a sister-ship of the Venezia, was approved for food consumption to take place in the galley. The inspector did not observe the Chef's Table in operation.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. Submit an updated variance request to the CDC Vessel Sanitation Program to request permission for tasting to be conducted in the galley aboard the Firenze. Until approval is received, ensure no tasting occurs in the galley. Submit an updated variance request to the CDC Vessel Sanitation Program to request permission for tasting to be conducted in the galley aboard the Firenze. Until approval is received, ensure no tasting occurs in the galley.
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Item No.:
16
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Site:
Galley-Pastry Walk-In Refrigerator
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Violation:
A small hotel pan of whipped cream on temperature control was not labeled with a 7-day discard label. The product was discarded. The crew later found the label had fallen onto the deck.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Portside Bar Walk-In Refrigerator
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Violation:
An open gallon of milk was not marked with a 7 day discard label. Crew reported that open items are not commonly stored in this area, and it was unclear when the product was opened. It was removed.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Galley-Pastry Walk-In Refrigerator
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Violation:
A small hotel pan of whipped cream was not labeled with the product name. The product was discarded. The crew later found the label had fallen onto the deck.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Deck 5 - Bonsai Teppanyaki
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Violation:
Several soiled cutting boards soaking for cleaning were heavily scored and in disrepair.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Bar-Deck 5 - Steakhouse
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Violation:
The countertop next to the handwashing station had indentations which made the area difficult to clean.
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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.:
21
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Site:
Buffet-Deck 10 Lido Portside - Aft
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Violation:
The countertop of the utensil storage area adjacent to the buffet was damaged with three holes. No utensils were impacted.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.:
21
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Site:
Bar-Deck 10 Lido - Rococ
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Violation:
Laminate was missing from two areas on the back bar countertop, which allowed water to be trapped underneath the countertop surface. This area was fixed during the inspection.
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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.:
22
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Site:
Galley-Deck 10 - Warewashing Area
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Violation:
The sanitizing solution inside two buckets was dirty. The solution was changed during the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Buffet-Deck 10 Lido Marketplace Grill Portside - Aft
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Violation:
A cart containing soiled dishes was stored on the carpet in the passenger dining area adjacent to the Marketplace Grill. The area was in service at the time of the inspection.
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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.:
24
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Site:
Bar-Deck 10 Lido Marketplace - Java Blue
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Violation:
The final sanitizing rinse water temperature for the glasswashing machine measured 205F on the display gauge. The area was open for service; however, no utensils were being washed and sanitized at the time of the inspection. This was fixed during the inspection.
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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).
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Item No.:
24
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Site:
Galley-Deck 10 - Warewashing Area
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Violation:
The final sanitizing rinse water temperature for the in-use dishwashing machine measured 198F on the display gauge. When the inspector arrived, no utensils were actively being washed and no food debris was noted on previously sanitized dishware. The machine was adjusted during the operation.
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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).
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Item No.:
25
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Site:
Galley-Deck 10 - Warewashing Area
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Violation:
Two wiping cloths were stored in soiled sanitizing solution. The sanitizing solution and cleaning cloths were changed during the inspection.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Other-Deck 11 - Mercado Grill
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Violation:
The food splash areas inside all three countertop ovens were soiled. This area was previously cleaned and not in operation at the time of the inspection. Cleaning began immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
27
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Site:
Galley-Deck 10 - Forward
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Violation:
The top of the milk dispensing unit was soiled with more than a day's worth of accumulated debris. The unit was not being used at the time of the inspection.
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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:
Galley-Deck 10 - Extension
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Violation:
Glue residue from a directional sticker was on the auxiliary door of the warewashing machine.
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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:
Bar-Deck 10 Lido - Rococ
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Violation:
Water pooled on the bottom shelf storage area inside the upright refrigeration unit. No food was impacted. Cleaning took place immediately. This area was open for service at the time of the inspection.
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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:
Galley-Room Service
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Violation:
Out of at least 100 pitchers on a clean storage rack, at least five hot water/coffee pitchers were stored on inverted but were wet inside. Additionally, they were not stored in a manner that allowed the items to be air dried. The openings of the inverted pitchers were stored flush with the solid rack shelf, which did not allow for air to circulate or for water to escape the wet pitchers. Crew immediately began inspecting the pitchers and sent wet pitchers back to the dishwash for washing.
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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:
Provisions-Deck 0 Meat Freezer
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Violation:
An active leak from a deckhead sprinkler head caused ice to build up on the deck. Crew reported it was due to a recent test of the hi-fog system. Crew responded to begin corrective action.
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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.:
33
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Site:
Dining Room-Deck 5 - Bonsai Teppanyaki
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Violation:
The back bulkheads of all three cooking stations were scratched from food preparation carts. During the inspection, staff stated that carts are stored in the side entrance area and not directly behind the chef. All carts had food protection covers protecting all food used for cooking.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
38
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Site:
Galley-Portside Forward Pastry Preparation
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Violation:
The doughnut fryer (DFF6) was not needed for food operations on the vessel (according to crew). Crew reported they did not use the equipment since acquiring the vessel. The previous owner used the equipment. Large equipment such as DFF6 that sits idle presents an area for pest harborage.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Food Service General-Pests
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Violation:
Several flies were noted in food areas including pastry (1), bakery (1), main galley starboard forward dishwash biodigester (1), fruit store entrance (1), potato preparation room (1), buffet preparation room (1), meat preparation room (3), meat thawing preparation room (1), and Mercado Grill (2). The pest management crew member responded, and corrective action started immediately. Crew reported that the pest management crew did not have the proper tool needed to open and effectively clean several drains. They reported the plumber had one which they could use, but the need to borrow a tool slowed the process, was less efficient, and made the process more challenging.
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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.:
40
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Site:
Bar-Deck 10 Lido Marketplace - Java Blue
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Violation:
The door leading from the outdoor service area to the pantry was left open during the service period, allowing possible pest migration.
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Recommendation:
Protect entry points where pests may enter the food areas.
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