National Geographic Sea Lion CDC inspection score

A plastic container of cut tomatoes was stored inside the reach-in refrigeration unit without a preparation date or date by which the food must be consumed. There was no entry in the ship's cooling log for these cut tomatoes.

A plastic container of ranch dressing was stored inside the reach-in refrigeration unit with a date by which the food must be consumed label of 7/12. There was no entry in the ship's cooling for this ranch dressing prepared aboard the ship. Staff stated this dressing was made from buttermilk, mayonnaise, herbs, spices, and salt. Staff stated they believed this item was prepared on 5 July 2019.

A plastic container of cut tomatoes was stored inside the reach-in refrigeration unit without a preparation date or date by which the food must be consumed. There was no entry in the ship's cooling log for these cut tomatoes.

A plastic container of ranch dressing was stored inside the reach-in refrigeration unit with a date by which the food must be consumed label of 7/12. There was no entry in the ship's cooling for this ranch dressing prepared aboard the ship. Staff stated this dressing was made from buttermilk, mayonnaise, herbs, spices, and salt. Staff stated they believed this item was propagated on 5 July 2019.

The edges off three baking mats, stored on a wire shelving unit, were fraying and tearing away from the mats. This created difficult-to-clean surfaces. Corrections started immediately. The surfaces of these baking mats were soiled in a brown and yellow residue.

The front, side, and rear metal guards for all the wire shelving units, located inside the dry storage room, were covered in an orange and brown corrosion-like material at the junctures of the pieces of metal. Additionally, a brown corrosion-like material was observed on top metal surface of many of the guards attached to the wire-shelving units. This created a difficult-to-clean surface. The inspector rubbed an alcohol wipe over this surface, the wipe became soiled with an orange residue. Numerous food items including 46-ounce metal cans of tomato juice, cardboard quarts of grape juice, and cardboard quarts of almond milk were stored touching this corrosion-like material.

Four baking mats, stored on a wire shelving unit, were visibly soiled on both sides to sight and touch. The baking mats were covered in a brown and yellow residue. Additionally, gray pieces of debris were attached to the surface of these baking mats. The inspector rubbed an alcohol wipe over these surfaces, and the wipe became soiled with a yellow residue. These baking mats were recently cleaned.

The permeate water line exiting the reverse osmosis unit that continues on to the dosing station for potable water storage was painted blue. Blue/Grey/Blue is needed for this technical water line.

The ship has one chart recorder on board that was responsible for bunkering and distribution of potable water. This analyzer is located at the distant point. A manual log is kept for when the ship bunkers potable water. When the inspector checked the manual log for the halogen and pH readings and compared them to the analyzer, on the 4th, 6th, 9th, 12th, 13th, 19th, 28th, and 29th of May, the halogen residual reading on the manual chart did not match the reading on the far point chart by at least 2.0 ppm. Typically, on multiple recordings for other periods, a spike would be recorded on the chart recorder when the bunkering process began; however, on the dates listed above, there was no spike and the residual values were out of sync by over 2.0 ppm. No notations were made on the charts regarding this issue nor were notations made on the charts for other anomalies seen on multiple charts. The inspector discussed a plan for the staff to follow.

A metal plate containing steaks cooked medium rare was placed inside the undercounter reach-in refrigeration unit without a label identifying the date of preparation of the date by which these cooked steaks must be consumed. Staff stated these steaks were cooked the previous date and provided the cooling log documentation.

One cardboard box containing 30, one-pound packages of butter was stored on the counter. Staff placed this box on the counter for provisioning, and left this box sitting at ambient temperature of approximately 73.4° for an hour. The inspector measured the temperatures from the sides and middle of the top five packages of butter. The temperatures ranged from 51°F to 47°F along the sides of these five sticks, to 47°F to 45°F along the middle of these sticks of butter. The temperature of the butter packages below these top five containers were within the +/-0.7° error of accuracy for the tip-sensitive thermometer. The five packages of butter that exceeded the appropriate temperature were discarded.

Two recently installed combination ovens were identified on the ship's time control plan as units on time control; however, these units were not physically identified as time control units.

Numerous items were stored inside the undercounter reach-in refrigeration unit that provided a potential for cross-contamination. Seven steak filets cooked medium rare were stored on the same metal tray as three uncooked steaks. Additionally, a metal pan of raw chicken with juice in the bottom of the pan was stored on the same metal as a pork lion packaged in plastic. The metal tray of chicken was moved away from the packaged pork loin.

A package of ground pork sausages, wrapped in plastic, was stored directly above a package of pork bacon. These items were on a metal tray, directly above a tray stored a New York Strip steak packaged in plastic. Corrections started immediately.

Four recently cleaned cutting boards were stored underneath the counter with an excessive buildup of orange and white residue on the food-contact surface. The inspector rubbed the surface with an alcohol wipe, and the alcohol wipe became soiled with an orange residue. Additionally, these four cutting boards were excessively scored, which created a difficult-to-clean surface.

The wash solution inside the hood-type dishwashing machine was cloudy and tinted brown. Two large pieces of food debris and one large piece of white debris were observed floating inside this solution. This machine was not in use.

Four recently cleaned cutting boards were stored underneath the counter with an excessive buildup of orange and white residue on the food-contact surface. The inspector rubbed the surface with an alcohol wipe, and the alcohol wipe became soiled with an orange residue. Additionally, these four cutting boards were excessively scored, which created a difficult-to-clean surface.

Two knives stored on the magnet holder, located near the entrance to the galley, were soiled with pieces of yellow food debris on the food-contact surface. This area was not in service.

It is strongly advised that staff get a refresher course in food safety. One option is to attend the VSP Seminars to learn more information about the requirements in the 2018 VSP Operations Manual.

The coating on the edges of the wire shelving, located inside the starboard refrigeration unit, was peeling. This created a difficult-to-clean surface and exposed a brown, corrosion-like material below. The inspector rubbed an alcohol wipe over these peeling areas, and the wipe became soiled with an orange and red residue. Cardboard boxes containing pints of milk, various cheeses packaged in plastic, and plastic containers of yogurt were stored on these wire shelves.

The coating on the edges of the wire shelving, located inside the portside refrigeration unit, was peeling. This created a difficult-to-clean surface and exposed a brown, corrosion-like material below. The inspector rubbed an alcohol wipe over these peeling areas, and the wipe became soiled with an orange and red residue. Cardboard boxes of asparagus, plastic containers or peppers, and plastic containers of tomatoes were stored on these wire shelves.

The cooling log for the voyage dated 15 June 2019 until 22 June 2019 identified that three items cooled did not achieve a temperature of 70°F or less within two-hours from the start of cooling. The cooling log identified the following temperature at the two-hour time check: 108°F for barley cooled in an ice bath on 6/16; 90°F for tomato soup cooled in an ice bath on 6/17; and 101°F for chili on 6/21. All three items achieved a temperature of less than 41°F within an additional four hours of cooling. There were no notations in this cooling log for corrective action or product disposition. The previous chef responsible for these logs was released from the company.

The cooling log for the voyage dated 22 June 2019 until 28 July 2019 identified that none of the fifteen items cooled achieved a temperature of 70°F or less within two hours from the start of cooling. Additionally, none of the fifteen items cooled achieved a temperature of 41°F or less within an additional four-hour period. The cooling log identified some of the following temperatures at the two-hour time check and four-hour time check respectively: 135°F and 67°F for sun dried tom relish on 6/22; 135°F and 68°F for mixed bully crisp on 6/22; 125°F and 66°F for short ribs 6/23; 130°F and 60°F for wild rice salad on 6/26; and 125°F and 68°F for quinoa salad on 6/26. There were no notations in this cooling log for corrective action or product disposition. The previous chef responsible for these logs was released from the company.

The cooling log for the voyage dated 15 June 2019 until 22 June 2019 identified that three items cooled did not achieve a temperature of 70°F or less within two-hours from the start of cooling. The cooling log identified the following temperature at the two-hour time check: 108°F for barley cooled in an ice bath on 6/16; 90°F for tomato soup cooled in an ice bath on 6/17; and 101°F for chili on 6/21. All three items achieved a temperature of less than 41°F within an additional four hours of cooling. There were no notations in this cooling log for corrective action or product disposition. The previous chef responsible for these logs was released from the company.

The cooling log for the voyage dated 22 June 2019 until 28 July 2019 identified that none of the fifteen items cooled achieved a temperature of 70°F or less within two hours from the start of cooling. Additionally, none of the fifteen items cooled achieved a temperature of 41°F or less within an additional four-hour period. The cooling log identified some of the following temperatures at the two-hour time check and four-hour time check respectively: 135°F and 67°F for sun dried tom relish on 6/22; 135°F and 68°F for mixed bully crisp on 6/22; 125°F and 66°F for short ribs 6/23; 130°F and 60°F for wild rice salad on 6/26; and 125°F and 68°F for quinoa salad on 6/26. There were no notations in this cooling log for corrective action and product disposition. The previous chef responsible for these logs was released from the company.

There were no cooling logs provided for the voyage dated 8 June 2019 until 15 June 2019. A review of the menu determined items such as polenta; tomato relish, Minestrone soup, cooked vegetables, rice, cauliflower soup, pepper sauce, and quinoa salad were served during this voyage. These items were present on cooling logs off other voyages. Staff said a different check was on board for this voyage and were not sure what happened to these cooling logs. The previous chef responsible for these logs was released from the company.

A personal drinking cup, filled approximately 1/4 with water, was sitting on top of the ice bin. This area was not in service. This item was removed.

The dispensing equipment for the water and soda machine, located on the starboard side of the coffee station, was not designed to prevent contact with the lip-contact surface of glasses or cups that were filled.

The hand-contact portion of the ice scoop and the inside panel of the opening flap of the ice bin were soiled with greater than a day's accumulation of debris. The ice scoop was soiled with a yellow residue along the bottom and sides of the scoop. The inside panel of the opening flap was soiled with gray residue. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled gray. Both of these surfaces were in the food splash of ice stored in the bin below.

Five silver and black coffee mugs were soiled with an excessive of white debris and residue along the beverage-contact surface. These items were recently cleaned. The inspector was able to remove this residue with an alcohol wipe. These mugs were stored inverted and out for service.

The light intensity along the starboard side of the buffet line was insufficient. The inspector measured the light intensity at a maximum of 57 lux.

The current version of the AGE log did not list the date and time of the case last symptoms per section 4.1.2.1.3. Additionally, this log was not in the same format as required by annex 13.2.2 of the 2018 VSP Operations Manual. This is a new requirement for the 2018 VSP Operations Manual.

In the AGE log, a notation was written that on 8 May 2019, a food worker had an onset of AGE at 0600; however, there was no report time written in the AGE log to verify when this crew member was initially seen by the doctor onboard. There was other documentation that stated when this food worker started insolation and documentation that supported when this worker was working and not working. Staff presented proper documentation and was knowledgeable on the procedures that should accompany an AGE case.

The ship had insufficient rat guards. Remediation began immediately.

Water was continuously dripping from the vacuum breaker backflow prevention device on the potable water line supply to the cleaning chemicals.

Four individual serving packages of cold mozzarella cheese stored in a plastic bin in the undercounter refrigerator were measured between 48-53°F. The cheese was taken from various areas of the plastic container, including on the top and in the center. There was 5 packages of 12 cheeses in the bin. The items were discarded. In a second container of approximately 50 individual servings of mozzarella cheese, three were measured at 47-48°F from the top and middle of the container. The items were provisioned the day prior. Crew measured similar temperatures. The items were discarded. The ambient temperature of the refrigerator was less than 41°F.

Open containers of rice milk, chai tea latte, and coconut milk did not have legible discard dates.

Many bags of prepackaged food were stored in the bottom of the settees which were made of unvarnished wood and had difficult-to-clean features.

The counter under the microwave was soiled with greater than a day's accumulation of food debris.

A large gray bin of glasses and large clear bin of yellow plates were stored on the deck next to chemicals.

Nail polish remover and a shoe shine kit were stored in the drawer with silverware and disposable forks. The items were removed.

Open containers of whole milk, half and half, and fat free milk were labeled with discard dates of 13 May. The inspection was conducted on 6 May.

Food and beverages were stored under the cushion of the settee which was composed of painted, unvarnished wood and fabric. Some of the wood was exposed where the paint no longer existed. The area was difficult to clean.

Three boxes of 36 apple juice boxes, multiple bottles of water, four bags of ginger candies, and two mesh bags with greater than 25 packages of coffee each were stored on the soiled deck under the cushion of a settee in the lounge.

Many bottles of beverages and packaged food was stored in the neutral cabinet in the lounge dining area of the bar. There was no top to the cabinet, so the area was exposed to the technical areas of the plenum above.

From 2100 on 19 April to 0830 on 21 April the free halogen residual was below 0.2 ppm and for the majority of this period was 0 ppm. Staff stated that the inclement weather caused suction on the ball on the overboard water tank line, which created a vacuum of the potable water distribution system. There were no records to show what the free halogen residual was in the potable water distribution system. On 24 May from 1250-1530, the free halogen residual was below 0.2 ppm; there were no records to indicate why this happened. On 27 January to 0913 on 31 January the halogen residual was below 0.2 ppm and for the majority of this period as 0 ppm. The ship left dry-dock on 26 January and started a new voyage on 27 January. There were no records to indicate why this happened and it was unknown if the low halogen alarm was activated.

During the past month, two pans of penne pasta, a pan of tomato soup, and a pan of chicken soup were cooled. In the final temperature column, 'ICB' was listed to indicate the items were cooled in an ice bath, but no temperature of 41°F or below was listed. Crew reported that they did confirm the temperatures reached 41°F or below.

A hotel pan containing sausage was dated 6 May -13 May. The label was updated.

During the past month, two pans of penne pasta, a pan of tomato soup, and a pan of chicken soup were cooled. In the final temperature column, 'ICB' was listed to indicate the items were cooled in an ice bath, but no temperature of 41°F for below was listed. Crew reported that they did confirm the temperatures reached 41°F or below.

The side panel of the combination oven under the window was not completely sealed. There were gaps and seams to the technical areas behind the unit which were difficult to clean. Crew reported they do not routinely remove the panel for cleaning.

The area above the grease drain around the grease chute had large gaps which exposed the technical areas. This was difficult to clean and included exposed insulation. The area had not yet been fully cleaned as the grill was cooling. Crew reported the unit was just installed and there were plans in place to conduct corrective action later this month when the vessel reaches Petersburg.

Three muffin pans and five flat pans were soiled with greater than a day's accumulation of grease and other food debris on both the food-contact and nonfood-contact surfaces. The items were removed for cleaning.

The bottom of the left combination oven was excessively soiled with greater than a day's accumulation of debris. Crew began cleaning the oven.

There was excessive dust around and on the exposed air conditioning unit filters on the deckhead directly in front of the upright refrigerators.

Crew were unable to present the inspector with the backflow preventer for the coffee machine.

Open containers of whole milk, Greek yogurt, cottage cheese, half and half, and fat free milk were labeled with a discard date of 13 May. The inspection was conducted on 6 May.

Cut honeydew melon in a hotel pan of mixed fruit stored in the upright refrigerator measured 55°F. Cut cantaloupe melon in another hotel pan of mixed fruit stored in the upright refrigerator measured 52°F. Crew measured similar temperatures. Crew stated the melon was cut earlier in the morning and that they were not monitoring the cooling. The items were not listed on the cooling logs. Crew then added the items to the cooling logs. Additionally, cut tomatoes in a bowl of mixed salad measured 44-45°F. Crew reported the tomatoes were not on the cooling log because the temperature when they were cut was lower than 41°F. Crew reported that the salad was prepared the night prior to the inspection. The refrigerator was excessively full with food products. The salad was discarded.

Cut honeydew melon in a hotel pan of mixed fruit stored in the upright refrigerator measured 55°F. Cut cantaloupe melon in another hotel pan of mixed fruit stored in the upright refrigerator measured 52°F. Crew measured similar temperatures. Crew stated the melon was cut earlier in the morning and that they were not monitoring the cooling. The items were not listed on the cooling logs. Crew then added the items to the cooling logs and began monitoring the cooling process.

There were 3 slotted screws in the food contact area of the salad dryer.

The deckhead panels were not flush with each other, which left gaps exposing the technical areas above.

The OPRP did not state the specific disinfectant products to be used, the concentration, contact time, or CT value for regular operations. The OPRP did not state the specific disinfectant products to be used or the concentration, contact time, or CT value required to be effective against norovirus when the trigger was met to step up outbreak management in response to increased case counts on the vessel.

The OPRP contained procedures for notifying passengers and crew members of an outbreak, as well as for notifying embarking passengers that a previous cruise had an outbreak; however, there was no written letter or Captain's announcement available for review during the inspection.

It was stated that the IPM Manager had IPM training in January 2018, but there was no record of this.