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Read this CDC Inspection Report and see if you would want to eat food or
drink water on this Filthy Carnival Ship. Carnival Sucks Carnival Sucks Carnival
Sucks CDC Vessel Sanitation Program
Cruise
Ship: Carnival Legend | Cruise Line: Carnival Cruise Lines, Inc. | Inspection Date: 10/09/2011 | Inspection Score: 97 |
| This cruise ship inspection report lists the deficiencies found during the inspection.
Additional information corresponding to each item number is available in the lastest editions of the CDC VSP Operational Manual.
| | View/Print Summary Report | View/Print Corrective Action Statement | | | | Item No.: 06 | | Site: Potable Water-Monthly Microbiological Sampling Records | | Violation: On 28 August 2011 a potable water
sample tested positive for coliforms but there was no documented result for E. Coli testing. The staff stated that they did
the check for the presence of E. Coli but the result was not recorded. It was unclear if the test was positive or negative
for the presence of E. Coli. | | Recommendation: Ensure to document the results for presence of E. Coli
in samples positive for coliforms. |
| | Item No.: 09 | | Site: Recreational Water Facilities- | | Violation: The pH levels for the swimming pools were not documented. | | Recommendation: Maintain the pH level in all
RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained. |
| | Item No.: 10 | | Site: Recreational Water Facilities-Automated Free Halogen Residual and
pH Testing | | Violation: There were no chart recorders or electronic data loggers with security features
that record pH and halogen measurements for each individual recreational water facilities. | | Recommendation: Install chart recorders or electronic data loggers with
security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer
probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install
appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH
by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading
pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure
that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders
within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and
high free halogen and pH readings in each RWF. |
| | Item No.: 10 | | Site: Recreational Water Facilities-General Recreational Water Facilities
Signs | | Violation: The signs for all recreational water facilities did not include the following
words: 'Do not use these facilities if you are experiencing diarrhea, vomiting, or fever' and 'Bather load #'. | | Recommendation: Ensure the signs include the
following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (4) bather load #.
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| | Item No.: 10 | | Site: Recreational Water Facilities-Hair and Lint Strainer Cleaning Records
| | Violation:
There were no records for the cleaning, rinsing, and disinfection of hair and lint strainers and lint strainer housing for
all recreational water facilities. | | Recommendation: Clean, rinse, and disinfect the hair and lint strainer
and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based
disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection
and cleaning procedures. |
| | Item No.: 10 | | Site: Recreational Water Facilities- | | Violation: A test kit for testing the water quality parameter of total
alkalinity was not available onboard. | | Recommendation: Ensure a test kit is available for testing water quality
parameters, including total alkalinity. |
| | Item No.: 11 | | Site: Medical-Crew Gastrointestinal Illness Reporting | | Violation: The review of the gastrointestinal
illness (GI) logs for the last 5 cruises revealed that there was a barista who experienced GI symptoms and continued to work
after those symptoms began. Specifically, she reported to experience 3 vomit episodes and headaches with an onset of symptoms
on 6 September 2011 at 1329 but reported to the medical center on 7 September 2011 at 1400. She worked her shift on 6 September
2011 but did not work on 7 September 2011. Her whereabouts from the time she sighed off to the time she reported to the medical
center were unknown. | | Recommendation: Ensure that employees having gastrointestinal (GI) symptoms do not go to
work and report to the medical center as soon as having their first GI symptom. |
| | Item
No.: 16 | | Site: Food Service General-Consumer Advisory | | Violation: Ensure that for each restaurant the menu's used have notations
at each animal food which is served by order or by recipe in a raw, undercooked or processed way to advise consumers of the
elevated risk of consuming such foods. In food outlets either a sign, placard, menu or other written method at the location
should be used. | | 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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure
is made by one of the two following methods: (1) 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 OR (2) On a menu using an asterisk at the animal-derived foods requiring
disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk,
or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. |
| | Item No.: 16 | | Site: Food Service General-Time Control Plans | | Violation: There was a mixture of the required elements on all the time
as a public health control plans in the various galleys and food outlets throughout the ship. Galley plans contained a mixture
of galley specific equipment on time control and dining room or buffet area equipment on time control. Restaurant pantries
on decks 2 and 3 did not have the bain marie (soup station) or attached undercounter hot cabinets labeled as time control.
Most plans provided only the discard times for foods and no set-up times. In the crew galley there were potentially hazardous
foods on ice baths at counters on time control, but that method was not listed in the time control plan. Additionally, there
were pieces of cooking equipment with various foods inside and time control labels attached, but that equipment was not listed
on the time control plan (steam kettles, range tops). Those equipment pieces were not labeled as time control units.None of
the bain marie's in galleys, pantries, buffets, or room service were labeled time control and none of the attached warming
cabinets below them were labeled time control either. | | 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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration
and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe
or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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| | Item No.: 16 | | Site: Galley-Main Galley - Appetizer Pantry | | Violation: The 7-day discard labels for the rigatoni salads stored in
the walk-in refrigerator were labeled with production date of 9 October and discard on 15 October, but in the cooling log
entries for the rigatoni pasta and cooked vegetable ingredients for this salad they were actually cooked on 8 October and
cooling ended by 7 pm that evening. Final preparation of the other ingredients to the salad was on 9 October. | | Recommendation: Ensure refrigerated, potentially
hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is
subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared
ingredient. |
| | Item No.: 16 | | Site: Galley-Main Galley - Appetizer Pantry | | Violation: The 7-day discard labels for the rigatoni salads stored in
the walk-in refrigerator were labeled with production date of 9 October and discard on 15 October, but in the cooling log
entries for the rigatoni pasta and cooked vegetable ingredients for this salad they were actually cooked on 8 October and
cooling ended by 7 pm that evening. Final preparation of the other ingredients to the salad was on 9 October. | | 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. |
| | Item No.: 20 | | Site: Food Service General-All Food Preparation Areas | | Violation: The ship's staff were not equipped
with sensitive tip food thermometers for measuring temperatures of thin foods. | | Recommendation: Ensure food temperature-measuring devices are provided
and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring
devices, such as a thermocouple or thermistor, for measuring thin food products. |
| | Item No.: 20 | | Site: Dining Room-Deck 2 Starboard Dining Room Pantry | | Violation: Two of three screws were missing
from the Scharf espresso machine where the espresso coffee dispensing head attaches. | | Recommendation: Replace the missing screws. |
| | Item
No.: 20 | | Site: Preparation Room-Vegetable Preparation | | Violation: There were slot-head screws fastened into the interior liner
(food-contact surface) for the two potato peelers. | | Recommendation: Replace slotted fasteners with low-profile hex head fasteners.
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| | Item No.: 21 | | Site: Dining Room-Port and Starboard Pantries Decks 2 and 3 | | Violation: The starboard deck 2 pantry had
power cables for the coffee and juice machines draped on the counter making cleaning difficult. Power cables were on the counter
top behind the bulk milk dispensers and coffee machines in the deck 2 port pantry, and the same behind the deck 3 port side
juice dispenser. | | Recommendation: Shorten or hang power cables so they are not on the counters. |
| | Item
No.: 21 | | Site: Food Service General-Undercounter Refrigerator Doors | | Violation: Several undercounter reach-in refrigerator doors had open gaps
present along the lower door when shut. The following areas and doors were noted: main galley - appetizer pantry #097 left
door, #091 right door, #092 all 3 doors, pastry #081 both doors, deck 6 room service #017 left and right doors, and #024 the
far right door. | | Recommendation: Repair or replace the doors so they seal tight when closed. |
| | Item No.: 21 | | Site: Room Service-Deck 6 - Room Service Pantry | | Violation: Several square black serving trays on the soiled landing counter
were heavily damaged along the edges, with exposed metal underlayer visible where the plastic was chipped away. | | Recommendation: Replace serving trays which
are too damaged to repair. |
| | Item No.: 22 | | Site: Galley-Main Galley - Dishwash Port | | Violation: During active use of the flight-type conveyor dishwasher two
of the upper arm auxiliary rinse spray nozzles were fully clogged and two others were spraying only weakly. Additionally,
the rinse tank temperature was measured at 163 °F, but the mounted digital thermometer displayed a rinse tank temperature
of 176 °F. | | 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.: 22 | | Site: Galley-Main Galley - Dishwash Port | | Violation: The in-use flight-type conveyor dishwasher had a heavily soiled
upper steel panel which was postioned just after the final sanitizing rinse. This panel soil was beyond a day's accumulation.
| | 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 of equipment and utensils and to ensure that the equipment performs its
intended function; (3) at least every 24 hours (if used). |
| | Item No.: 22 | | Site: Room Service-Deck 6 - Room Service Pantry | | Violation: The in-use conveyor dishwashing machine's rinse compartment
upper spray arm nozzles were all producing a dripping water and no spray at all. | | 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.: 22 | | Site: Galley-Lido Galley - Dishwash | | Violation: The in-use conveyor glasswash machine had a rear upper metal
panel, just after the final sanitizing rinse which was heavily soiled with accumulated scale (mineral salts). | | 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 of equipment and utensils and to ensure that the equipment performs its intended function; (3) at
least every 24 hours (if used). |
| | Item No.: 22 | | Site: Food Service General-Pot Wash Machines | | Violation: At least three pot wash machines were in significant disrepair
in the main galley and room service pantry. Staff were attempting repairs on these and the conveyor machines throughout the
inspection and there was a significant accumulation of soiled pots and equipment especially in the main galley. | | 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.: 24 | | Site: Other-Lido - Coffee Shop | | Violation: The sanitizing solution at this in-use outlet was very cloudy
and the free chlorine concentration was below the 10 ppm minimum on the inspector's test strip. The water was discarded immediately.
| | Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between
50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which
the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A
quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated
by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine,
iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of
the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used,
ensure it is applied in accordance with the manufacturer?s use directions included in the labeling. |
| | Item
No.: 27 | | Site: Pantry-Avalon | | Violation: There was an accumulation of old dark material on the bottom
of the paper towel dispensers at the two handwash stations. | | Recommendation: Ensure non-food-contact surfaces of equipment are kept
free of an accumulation of dust, dirt, food residue, and other debris. |
| | Item No.: 27 | | Site: Pantry-Lobby | | Violation: There was an accumulation of dark material on the bottom of
the paper towel dispenser at the starboard handwash station. | | Recommendation: Ensure non-food-contact surfaces of equipment are kept
free of an accumulation of dust, dirt, food residue, and other debris. |
| | Item
No.: 28 | | Site: Galley-Main Galley - Appetizer Pantry | | Violation: Water was dripping from a heavily mold soiled plastic speaker
cover in the deckhead over the aft food preparation counter. The counter was clean and not in use at the time of inspection.
| | Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location;
(2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches)
above the deck. |
| | Item No.: 29 | | Site: Bar-Starboard Avalon Pool Bar | | Violation: The handwash in this area was blocked by 2 trash bins. The
trash bins were moved. This area was in active use at the time of the inspection. | | Recommendation: Ensure handwashing facilities are used for no other purpose
and are accessible at all times. |
| | Item No.: 33 | | Site: Buffet-Staff Mess | | Violation: The deckhead attached light fixtures were loose from the deckhead
as were many deckhead panels over the buffet line and adjacent beverage station, making the area difficult to clean. | | 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.: 33 | | Site: Buffet-Staff Mess | | Violation: The deckhead attached light fixtures were loose from the deckhead
as were many deckhead panels over the buffet line and adjacent beverage station, making the area difficult to clean. | | Recommendation: Ensure light fixtures, vent
covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. |
| | Item
No.: 36 | | Site: Buffet-Staff Mess | | Violation: Several lights in the deckhead over the buffet and beverage
station adjacent were not working. | | 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.: 39 | | Site: Dining Room-Deck 2 Starboard Dining Room Pantry | | Violation: One live filth fly was observed
on the bulkhead behind the soup bain marie. The pantry was not in active use at the time of inspection. | | 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. |
| | Item No.: 39 | | Site: Dining Room-Deck 2 Port Dining Room Pantry | | Violation: Three live fruit flies were observed
at the bulk milk dispenser and the near the ice/water dispenser. The pantry was not in active use at the time of inspection.
| | 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. |
| | Item No.: 39 | | Site: Dining Room-Deck 3 Port Dining Room Pantry | | Violation: One live fruit fly was observed
inside the walk-in refrigerator labeled menu room. Another live fruit fly was observed at the bulk milk dispenser. The pantry
was not in active use at the time of inspection. | | 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. |
| | Item No.: 41 | | Site: Housekeeping-Restrooms | | Violation: There were no signs advising users of the toilet facilities
to use hand towel, paper towel, or tissue to open the door. However, there were paper tissue dispensers on the bulkhead next
to the exit doors. | | Recommendation: Post a sign advising users of toilet facilities to use hand towel, paper
towel, or tissue to open the door unless the exit is hands free. |
| | Item No.: 43 | | Site: Ventilation-Air Handling Units | | Violation: The water used for the cleaning of air handling units was technical
water. | | Recommendation: Use only potable water for cleaning HVAC distribution systems. |
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| | *Inspections scores of 85 or lower are NOT satisfactory |
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