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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The printed fecal/vomit accident plan stated the disinfection time as 305 minutes at 50 ppm versus 306 minutes that is required. The printed plan was from July 2019, but was the same as their online system. Staff corrected and stamped the printed versions.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
18
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Site:
Galley-Deck 9 - Terrace
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Violation:
One plastic tray containing 13 raw ground beef hamburger patties was stored directly over a metal container stored mackerel fish pieces inside the large upright reach-in refrigeration unit. Staff initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Galley-Deck 9 Starboard - Waves Galley
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Violation:
A layer of ice covered the outer surface of a container of 30-count hot dogs stored inside reach-in refrigeration unit # 3.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Buffet-Deck 9 - Terrace Buffet Hot Line Starboard
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Violation:
The serving spoon for the jar of mustard was stored approximately 3 inches from edge of the buffet line, outside of sneeze shield. Staff initiated corrective action.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
29
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Site:
Buffet-Deck 9 - Terrace Buffet Cold Line
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Violation:
The only handwashing sink in the employee service area exceeded 120°F following four minutes of operation. This area was in service. Staff initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
29
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Site:
Galley-Deck 9 - Terrace Warewashing Area Starboard
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Violation:
The handwashing sink located near the entrance door had a temperature of 94°F. This area was in service with staff conducting warewashing.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
30
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Site:
Buffet-Deck 9 - Hot Line Starboard
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Violation:
The granite profile strip surrounding the handwashing sink was chipped and in poor condition. A slimy wet residue also accumulated inside.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 9 Starboard - Waves Show Galley
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Violation:
The deckhead above the walk-in refrigerator was not flush with other panels, creating a 1/2-inch gap on either side of the panel.
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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.:
33
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Site:
Galley-Deck 9 - Terrace Warewashing Area Starboard
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Violation:
The bulkhead located underneath the prewashing area was not maintained smooth and easily cleanable.The welding surrounding the panel was rough with small gaps throughout the weld.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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:
Buffet-Deck 9 - Terrace Buffet Portside
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Violation:
Six bottles of open wine was placed on a metal trolley cart that was directly above carpet. Staff initiated corrective action.
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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.:
33
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Site:
Pantry-Housekeeping Deck 7 Room 7c017
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Violation:
The gray water from the handwashing sink pooled on the deck after it filled the scupper drain.
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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.:
35
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Site:
Pantry-Housekeeping Deck 7 Room 7c017
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Violation:
The gray water from the handwashing sink pooled on the deck and was not directed to the drain due to a clogged scupper drain.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The Outbreak Prevention and Response Plan (OPRP) did not include pH requirements for using hypochlorous acid (HOCL) as a disinfectant during acute gastroenteritis (AGE) outbreaks. Staff stated HOCL is used to disinfect AGE infected cabins.
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Recommendation:
Familiarize the Housekeeping Team on the public health reasons for monitoring the pH of the HOCL solution and the correlation between free available chlorine and pH. Acquire a pH meter to monitor the pH of the solution. HOCL is an effective and approved disinfectant at proper parameters. The existence of hypochlorous acid is pH dependent and is dominant in solution below pH 7. At pH 8, one is typically dealing with hypochlorite which is less effective than hypochlorous acid.
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