Carnival Magic CDC inspection score

The ventilation in this area was not sufficient to extract the heat generated by the ovens. As a result, the area was extremely hot and both crew members were sweating while preparing and handling food. Corrections started immediately.

A croquette tray on time control was inside the blast chiller along with other food that was not on time control. The blast chiller was not a time control unit per the time control plan. This was corrected.

On the soiled storage shelving, at least 15 trays and bowls used for presenting food in the buffet line were heavily chipped.

The marble slab had a large crack (approximately 5 inches long).

Excessive steam escaped from a panel on the flight-type warewash machine due to high water temperature, causing excessive condensate to collect on the deckhead above. The condensate dripped from the deckhead and landed on top of the machine.

The handwashing station was blocked by a cart. Corrected immediately.

The light intensity behind and around the left-most counter-mounted oven was less than 110 lux.

The ventilation in this area was not sufficient to extract the heat generated by the ovens. As a result, the area was extremely hot and both crew members were sweating while preparing and handling food. Corrections started immediately.

Excessive steam escaped from a panel on the flight-type warewash machine due to high water temperature, causing excessive condensate to collect on the deckhead above.

Two wet mops were stored directly inside two buckets in a way that prevented them from drying. The mops and buckets were stored in a corner near the food scrapping area.

The inspector observed a bartender handle two passenger lanyards and key cards, then scoop ice and make drinks, then deliver the drinks and lanyards/key cards, then move on to serving the next passenger without stopping to wash their hands.

The slushy machine had little clearance from the countertop and was not easily movable to clean underneath.

The chlorine sanitizing solution in both buckets measured above 200 ppm.

Fourteen slushy blenders stored on the countertops were soiled on the nonfood-contact surfaces.

Water was leaking from the deckhead on the front counter. Corrections started immediately.

The back bar countertop under the slushy machine was soiled with debris and dust. The area was previously cleaned and not in operation.

Four soiled slushy blenders that had been taken out of service and were being kept for spare parts were stored on the countertops.

Coffee grounds were on top of the soap dispenser and on the sink near the faucet.

Fourteen soiled slushy blenders that had been taken out of service for disposal were stored on the countertops.

The backflow prevention device for the biodigester continuously leaked causing water to pool on the deck.

There was no soap at the handwashing station near the entrance.

When the ice bin was opened by the technician, a loose piece of sealant fell onto the ice.

A black substance was on the inside of the self-service ice dispenser. The inspector was able to remove the substance with an alcohol swab.

A large plastic moveable ice bin with ice inside was stored in this area. None of the crew were able to tell the inspector why the ice bin was in this area. Additionally, a box of popcorn seasoning and two leaking bottles of popcorn butter were stored in a damaged cardboard box. This non-food storage locker had exposed deckhead pipes and wires.

The vessel failed to submit a 4-hour report within the required time frame due to change in case number after submission of the initial report in the month of August. Medical staff stated they were confused that an updated 4-hour report was to be submitted no less than 4 hours before arrival to a U.S. port.

The AGE surveillance log did not have a 'notes' column as per the VSP 2025 Environmental Public Health Standards.

Since the last operational inspection conducted on 6/3/2025, 2 food employees and 1 youth center employee considered a food handler worked or dined in the crew mess after experiencing AGE symptoms. Below outlines the food handling employees. - Youth center employee had symptom onset at 1730 and reported to the medical center at 1945 on 6/6/2025. The employee ate dinner at the crew mess while symptomatic.The employee did not work at time of symptoms. - Waitress began experiencing symptoms at 1630 and reported to the medical center at 2230 on 8/6/2025. The employee reported to work while symptomatic. The food manager was informed and appropriate cleaning and sanitizing procedure of the impacted area was performed and documented. - Waitress began experiencing symptoms 0600 and reported to the medical center at 0928 on 9/3/2025. The employee reported to work while symptomatic. The food manager was informed and appropriate cleaning and sanitizing procedure of the impacted area was performed and documented. During review of the employee's medical record, documentation of the 3-day assessment of the crew member for symptoms of AGE before joining the vessel was not documented in the electronic medical record. Medical staff were unable to produce the document.

The inspector requested the pool attendant to demonstrate how to deploy the life ring flotation device for ease of use. The pool attendant had a difficult time untying the attached rope.

The technician did not wash their hands immediately prior to donning gloves. The technician washed their hands prior to removing the outside ice machine panel and then put on gloves to remove the evaporator panel cover.

Eight plastic trays of raw meatballs stored in the walk-in refrigerator measured above 41°F. Temperatures ranged from 43°F to 47°F. Staff stated the meatballs were transported from the butcher thawing room less than an hour prior to the inspection.

The steam line insulation was frayed and difficult to clean below preparation counter OCM-3H.

A difficult to clean crevice was on the back side of the soup kettles' circular handles.

The flight-type warewash machine's curtains were curled and did not prevent internal cross-contamination between the wash compartment and the final sanitizing rinse compartment.

The hood-type potwash machine's temperature gauge was not calibrated. The machine measured the final sanitizing rinse temperature from 199°F to 205°F; however, the maximum plate surface temperature measured was 177°F.

The ice machine was soiled with an orange residue from the ice thickness indicator's metal pin. The technician stated the ice machine was cleaned three days prior.

Condensate collected on the deckhead above the glasswash machine and dripped onto the machine.

The handwashing station's paper towel dispenser was soiled with food residue. Staff immediately cleaned the dispenser and replaced the paper towels with clean ones.

Water continuously dripped from the utility sink faucet near the biodigester into the sink below due to a loose connection.

The cleaning hose inside soup kettle #1's technical compartment was in disrepair which caused water to continuously drip into the deck sink.

The deck sinks below the tilting kettles were filled with liquid that was not draining.

Condensate collected on the deckhead above the glasswash machine and dripped onto the machine.

Condensate collected on the deckhead above the flight-type potwash machine on the soiled side.

A house fly was flying around the galley.

A housefly was flying near the biodigester.

An ant was crawling on the worker's left-side, front bar countertop.

The vessel failed to submit a 4-hour report within the required time frame during the voyage from 18 to 25 May 2025. Specifically, following a correctly submitted 24-hour report on 23 May, a passenger reported to medical with diarrhea and vomiting symptoms and was entered in the electronic medical system as a reportable case. No 4-hour report for this additional case was sent until 25 May, 20 minutes before expected arrival in a US port. Staff stated they were confused that the 4-hour report was to be submitted within 4 hours of arrival.

During voyage from 31 May to 8 June 2025, a food employee experienced AGE symptoms on 31 May at 0900 but did not report to medical until 1430 later that day. The crew member worked from 0841 to 1111 while symptomatic. A risk assessment was conducted.

A testable reduced pressure zone backflow prevention assembly in the sewage room was not tested within 1 year. The last test occurred on 1 June 2024.

Water continuously leaked from the relief vent of the reduced pressure zone backflow prevention assembly on the portside evaporator indicating possible malfunction.

Water piping not directed to the potable water system was striped blue/gray/blue in multiple areas.

A waste receptacle of solid food waste was left uncovered in this pantry. Staff reported the food waste was collected earlier in the day from the staterooms and was to be discarded in the Lido galley later. The pantry was not in operation. One fruit fly was observed in the food.

One fruit fly was in a waste receptacle of solid food waste that was left uncovered.

Approximately 25 bathers were in the pool and beach level. The bather load was listed as 17.

There was minimal water pressure for the starboard shower. Water only dripped from the shower head when the water was engaged.

Both the starboard and center passenger handwashing facilities were marked out of service. Staff stated the starboard handwashing facility had cold water, and the center handwashing facility's water continuously ran.

The documentation from medical regarding the acute gastroenteritis (AGE) surveillance log for guests participating in the event is provided the day prior to the event. Staff stated they receive emails from the electronic medical database any time a case is evaluated; however, there is no documentation that this is checked no more than one hour prior as per the vessel's approved variance.