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Item No.:
08
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Site:
Buffet-Deck 7 King's Court Starboard Center Coffee Station
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Violation:
The backflow prevention device in the technical space below the coffee machine was continuously leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Machine
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Violation:
The reduced pressure zone (RPZ) backflow prevention device located on the high salinity overboard discharge line was tested on 4 January 2023. Tests #1-4 stated the valve tightness. Test #4 stated 'test operations of differential relief valves, all four tests passed, and no issue has been noted.' However, the pressure differences on both sides of the valves were not documented.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The air gaps for the backflow prevention device for each of the three mineralizers were insufficient. This was written on the January 2020 report.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-
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Violation:
Visual inspection results of air gaps were not recorded. The 'condition of devices or air gaps' column was blank.
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Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 7 Spa Pool
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Violation:
The shepherd's hook was located behind the solid/glass partitions and was not visible from the full perimeter of the spa pool. Also, the shepherd's hook was not long enough to reach the center of the deepest portion of the spa pool plus 0.6 meters.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
11
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Site:
Medical-
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Violation:
A food employee was in isolation for less than the required 48 hours from their last symptom. The employee's last acute gastroenteritis (AGE) symptom was on 14 August at 04:00 and was released from isolation on 15 August at 22:00.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
19
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Site:
Provisions-Meat and Poultry Freezer
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Violation:
An excessive accumulation of frozen condensate was on the deckhead and bulkheads. Condensate had dripped on the closed boxes below.
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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.
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Item No.:
21
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Site:
Galley-Britannia Club Restaurant - Pastry
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Violation:
The starboard undercounter freezer and countertop ice cream freezer had excessive condensate on the sides of the equipment and the countertop. Additionally, there were large deposits of frozen condensate inside the freezers.
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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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Britannia Club Restaurant
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Violation:
Approximately 50 serving trays stored in the clean warewash area were heavily worn, cracked, and pitted preventing the trays from being easily cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Britannia Club Restaurant
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Violation:
The starboard side blast chiller door gasket was damaged, which caused a buildup of ice inside the machine.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Britannia Club Restaurant Warewash
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Violation:
In the #1 potwash machine, one spray nozzle was clogged with food debris. Additionally, water was leaking from the bottom of the machine and pooling on the deck below.
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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.
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Item No.:
22
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Site:
Galley-Britannia Club Restaurant Warewash
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Violation:
The #2 potwash machine was out of service on the day of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
22
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Site:
Preparation Room-Warewash
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Violation:
The undercounter dishwash machine was out of service since 12 July 2023. The crew were waiting on replacement parts.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
26
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Site:
Buffet-Aft Ice/Water Dispenser
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Violation:
A heavy accumulation of rust was in the food splash area of the ice dispenser.
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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-Britannia Club Restaurant - Ice Machine
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Violation:
Black debris was in the water recirculating bath of the left ice machine on the starboard side.
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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.:
27
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Site:
Galley-Britannia Club Restaurant
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Violation:
The starboard undercounter freezer and countertop ice cream freezer had excessive condensate on the sides of the equipment and the countertop. Additionally, there were large deposits of frozen condensate inside the freezers.
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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.:
27
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Site:
Galley-Britannia Club Restaurant
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Violation:
The starboard side blast chiller door gasket was damaged, which caused a buildup of ice inside the machine.
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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.:
27
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Site:
Pantry-Deck 7 Carinthia Lounge
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Violation:
The undercounter refrigerator door gasket had a black substance that came off on the inspector's alcohol wipe. The crew started cleaning immediately.
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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.:
30
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Site:
Galley-Officer Mess
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Violation:
No towels were the handwash station near the entrance of the galley.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Biodigester and Warewash Spray Area
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Violation:
A large accumulation of water was pooled under the warewash spray counter and the biodigester (these areas were connected).
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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.:
33
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Site:
Preparation Room-
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Violation:
Peeling silicone was hanging down from the deckhead above mixer #4.
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Recommendation:
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:
Provisions-Meat and Poultry Freezer
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Violation:
An excessive accumulation of frozen condensate was on the deckhead and bulkheads. Condensate had dripped on the closed boxes below.
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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.:
33
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Site:
Galley-Britannia Club Restaurant Warewash
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Violation:
Water was leaking from the bottom of the #1 potwash machine and pooling on the deck below.
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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.:
33
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Site:
Galley-Britannia Club Restaurant - Pastry
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Violation:
Peeling silicone was hanging from the deckhead above the preparation counter.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Britannia Club Restaurant
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Violation:
Water was leaking from the brine line in technical compartment #29364.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Biodigester
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Violation:
The biodigester's spray nozzle was leaking water.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Convection Oven #2
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Violation:
A drainage line on the bottom of the convection oven was not properly connected, which caused condensate to pool on the deck.
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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.:
36
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Site:
Dining Room-Britannia Club Restaurant
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Violation:
The maximum light intensity measured 50-100 lux at the starboard and portside waiter stations.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
39
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Site:
Buffet-Deck 7 King's Court Center Cold Station
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Violation:
A small fly was seen in the area.
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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 a ` aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 7 King's Court Starboard Center Beverage Station
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Violation:
A large fly was seen in the area.
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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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