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Item No.:
*
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Site:
*General Comments-Housekeeping, Potable Water, Recreational Water, IPM and Fan Rooms
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Violation:
Outstanding compliance with the USPHS / Vessel Sanitation Program Operations Manual was noted in the Housekeeping, Potable Water, Recreational Water, IPM and Fan Rooms on the Liberty of the Seas unannounced inspection today.
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Recommendation:
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa #3
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Violation:
The sample drawn from the basin during the inspection was 7.02 ppm free chlorine residual. The value shown on the continuous monitoring analyzer for this unit was 4.6 ppm free chlorine residual. All other recreational water facilities had comparable values from the facility and associated monitoring points.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
Determine why there is a significant difference in the facility sample and the recorded value for Whirlpool Spa #3.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
On October 12 a nonfood handler reported to medical at 21:58 complaining of vomiting, abdominal cramps and headache. His onset of symptoms was at 08:30 that morning. He did work during the hours he was symptomatic from 08:43 until 17:16. This crewmember received disciplinary actions.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
12
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Site:
Bar-The Plaza Bar
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Violation:
The technical compartment for the undercounter refrigerators opposite the espresso machine had a half drunk cup of tea and another cup with individual packets of honey.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
16
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Site:
Buffet-Windjammer- Consumer Advisories
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Violation:
The consumer advisory for the cold smoked salmon did not include a statement that the smoked salmon was served undercooked. The consumer advisory for the fried eggs did not include a statement that the fried eggs can be cooked to order.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Buffet-Concierge Lounge
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Violation:
The milk in the espresso machine was on time control with a four hour discard label, but there was no corresponding time control plan posted. Also, the milk compartment was not labeled as a time control unit.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-Portofino
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Violation:
A hotel pan of cut arugula was stored in the reach-in refrigerator with a preparation date of 21 October, but no cooling log for this product was found. The internal temperature of the arugula was 34F when measured by the inspector.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Windjammer Hot Buffet Islands
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Violation:
The container of breakfast syrup on both islands was not covered under a sneeze shield or with a self-closing lid.
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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.:
19
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Site:
Buffet-Deck 5 Officer Mess
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Violation:
The self-service soup on the buffet line was not protected by either a self-closing lid or a sneeze guard.
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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.:
21
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Site:
Galley-Portofino
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Violation:
The rubber gaskets on the bottom of the three backplate supports on the deli slicer were worn and had a difficult to clean seam. These seams were soiled with food debris.
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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.:
21
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Site:
Galley-Chops Grille Store
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Violation:
The storage shelf was made of galvanized steel and had difficult to clean features. The storage shelf had signs of corrosion in several areas.
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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.
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Item No.:
21
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Site:
Galley-Deck 3 Soup Galley
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Violation:
The gasket around the doors on both combination ovens was in disrepair and allowed water to leak onto the deck.
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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.:
22
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Site:
Bar-Sky
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Violation:
The sanitizing solution in the bucket was dirty and murky.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Buffet-Crew Mess Service Line
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Violation:
The water in the sanitizing solution in this area was murky and dirty.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Galley-Deck 4 Bakery
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Violation:
The shaft on the floor mixer in this area had a buildup of food debris and grease.
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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:
Buffet-Windjammer Hot Buffet Island Port
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Violation:
The light shields above the hot line were heavily soiled with old food debris.
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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-Jade
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Violation:
The potable water supply line to the combination oven was heavily soiled with grease residue, especially on the backflow prevention device.
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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-Portofino
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Violation:
The previously cleaned grease trap housing for the combined flat and grooved grill was soiled with grease residue.
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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-Chops Grille Store
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Violation:
The top shelf of the galvanized steel storage shelf was soiled with old coffee grounds.
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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-Portofino
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Violation:
The rubber gaskets on the bottom of the three backplate supports on the deli slicer were worn and had a difficult to clean seam. These seams were soiled with food debris.
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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.:
29
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Site:
Galley-Deck 4 Bakery
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Violation:
The temperature of the water in the handwash station beside the yellow dough mixer was 125F.
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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.:
29
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Site:
Galley-Deck 4 Warewash
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Violation:
The water temperature in the handwash sink in this closed area measured 131F.
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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.:
29
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Site:
Galley-Deck 4
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Violation:
The water temperature in the handwash station across from the chemical locker measured 135F.
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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.:
35
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Site:
Galley-Deck 3 Pit and Trolley Potwasher
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Violation:
Grey water was overflowing from the drain in this area onto the deck causing constant squeegee to prevent water from puddling. The drain is only recessed about 2 cm and a small amount of food debris was clogging the 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.:
36
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Site:
Buffet-Sorrento's
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Violation:
The light intensity on the back half of the back preparation counter was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Bar-Deck 12 Living Room Bar
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Violation:
The empty ice well had approximately five small ants crawling on the bottom. According to staff, this bar was no longer used in operation.
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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:
Galley-Potwash
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Violation:
One housefly was seen in this 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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