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Item No.:
02
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Site:
Medical-Reportable Acute Gastroenteritis (AGE) Log
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Violation:
Medical reports identified a reported passenger AGE case received anti-diarrheal medication; however, the 'antidiarrheal medication' column of the reported log was completed as 'N.'
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 10 - Aft Whirlpool Spa
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Violation:
The free-bromine level measured over 10ppm on seven different attempts. All four free-bromine tests taken by the inspector and all three tests taken by crew measured the free bromine level > 10.00.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 - Aft Whirlpool Spa Equipment Room
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Violation:
The free bromine analyzer inside the equipment room for the deck 10 aft whirlpool spa was not maintained in calibration. The analyzer measured a free bromine level of 4.48ppm all three tests conducted from the analyzer inside the equipment measured a free bromine residual over 10ppm. The crew identified they last tested the whirlpool spa during the morning. The crew closed the facility.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
20
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Site:
Bar-Deck 5 - Dolce Vita
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Violation:
The coffee machine had slotted fasteners above the port-a-filters.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Deck 4 - Dishwash
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Violation:
The starboard side dishwashing machine was out of service due to a mechanical issue.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
24
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Site:
Galley-Deck 7 - La Terrazza Pot Wash
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Violation:
The sanitizing solution was below 50ppm in the three compartment sink. The hood type potwash machine was being used for the majority of the operation.
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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).
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Item No.:
27
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Site:
Galley-Deck 10 - Pool Grill
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Violation:
Food residue was on the top of the flat grill waste housing that was previously cleaned.
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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.:
33
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Site:
Provisions-Deck 3 - Cold Room
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Violation:
Frozen condensate was inside two deckhead light fixtures in cold rooms 3 and 4.
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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.:
39
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Site:
Preparation Room-Deck 4
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Violation:
A small fly was on the vegetable preparation side of the room.
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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.:
39
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Site:
Buffet-Deck 7 - La Terrazza
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Violation:
A house fly was above the port side buffet hot line.
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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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