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Item No.:
03
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Site:
Potable Water-Bunkering Halogenation / pH Adjustment
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Violation:
The pH of the bunker water after treatment was measured at 7.9 - 8.1 with the inspecor's meter. The analyzer and the ship's pH meter measured the pH at 7.4. The ship's pH meter was checked against the ship's pH 4.0 and 7.0 standards and found to be 0.5 pH units out of calibration.
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Recommendation:
Repair or replace the pH meter. Continuously adjust the pH so it does not exceed 7.8 at the time of bunkering. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
A bowl of apples and a basket of bread rolls at the self-service line did not have dedicated serving utensils.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
21
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Site:
Room Service-Pizza Oven
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Violation:
The high temperature gasket to the top pizza oven door was frayed in several areas and fell apart when touched by the inspector. The gasket was replaced during the inspection.
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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.:
26
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Site:
Galley-Deck 2 - Starboard Enchantment Garden Beverage Station
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Violation:
The underside of the dispensing nozzle to the counter mounted hot chocolate milk dispenser was soiled with old sticky chocolate residue of more than a day's accumulation. The dispenser was cleaned before the inspection team left the area.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
Upon inspection of the ice machine, the front panel and some of the plastic cuber panels were placed on the deck. Also, one of the cuber panels had a hair on it.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Cabanas - Starboard Beverage Station
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Violation:
The center cups storage rack was not fixed to the counter, allowing debris to build up in the counter-mounted ports below the support stands. This was corrected during 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:
Buffet-Cabanas - Starboard Beverage Station
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Violation:
Upon inspection of the ice machine, the front panel and some of the plastic cuber panels were placed on the deck.
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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.
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Item No.:
29
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Site:
Galley-Hot Line
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Violation:
The water at the handwash station was 125F. The user could not adjust the temperature. The water temperature was immediately lowered to within acceptable range.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
36
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Site:
Galley-Hot Line
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Violation:
The light intensity was less than 110 lux around the pizza oven.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Cabanas - Beverage Stations
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Violation:
At the port and starboard beverage stations, the light intensity was less than 110 lux between the coffee, juice, and soda machines and their adjacent cup storage.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Remy and Palo Galley
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Violation:
In the Remy Galley, the light intensity was less than 110 lux behind and around the combination oven. In the Palo Galley, the light intensity was less than 110 lux to the right of the combination oven.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Buffet-Cabanas - Starboard Beverage Station
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Violation:
There was one live fly in this area. The area was not in active use during the inspection.
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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:
Integrated Pest Management-Active Monitoring Records
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Violation:
On some of the night time active monitoring records, the times of the inspections were not documented.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
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