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Item No.:
01
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Site:
Medical-2% Special Report
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Violation:
On the voyage from Fort Lauderdale to Los Angeles (15 December to 4 January), a passenger reported to the medical center on 17 December with 10 episodes of diarrhea, 10 episodes of vomiting, and abdominal cramps. The patient's record stated these symptoms were above normal for her and she was dispensed antidiarrheal medication. The patient's record also stated that she was a reportable acute gastroenteritis (AGE) case.
On 22 December the same passenger reported to the medical center again with not only vomiting and diarrhea, but also a rash and swelling of her legs and eyelids. The documentation for this visit stated the symptoms were due to the cod fish the passenger ate. The reportable case check box on the patient's 17 December hospital record was changed to 'no' accompanied with the note 'now a food allergy.' There was no indication in the record when this changed.
The AGE log for the voyage listed this passenger as a nonreportable case with the allergy to cod fish listed in the underlying illness column. The voyage ended with 8 reportable passenger AGE cases out of a total of 429 passenger (1.86%). If this passenger was correctly listed on the AGE log as a reportable case, the cumulative percentage of reportable passenger cases for the voyage would have reach 2% on 30 Decmeber. No special 2% report was submitted for this voyage.
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Recommendation:
Ensure the master or designated corporate representative of a vessel with an international itinerary destined for a U.S. port submits a special report at any time during a cruise, including between two U.S. ports, when the cumulative percentage of reportable cases entered in the AGE surveillance log reaches 2% among passengers or 2% among crew and the vessel is within 15 days of expected arrival at a U.S. port. Ensure that a telephone notification to VSP accompanies the special 2% report.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Mineralizer
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Violation:
The air gap on the backwash line for the mineralizer was not listed on the cross-connection control log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
16
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Site:
Galley-Main Galley - Garde' Manger Starboard
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Violation:
One of the small working bottles of basil oil was prepared completely on board from fresh basil plant. The product was set on a small tray with the other oils at room temperature (70 °F). Staff removed this oil for discard.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Food Service General-Galley Time Control Plans
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Violation:
Nearly all time control plans posted in the galleys had a statement that counters on time control would be identified in the field below the statement. In nearly ever one of the field boxes below this statement the word counters was written, but in many of these same boxes it was clearly stated all hot counters, and in all food areas some of the counters which were in use had foods in containers on time control. With other counters the discussions with the chef's indicated that yes the other counters were for time control. Additionally, in nearly all galleys there were open trolleys with pans of raw potentially hazardous foods with time control stickers attached to the pans. None of the time control plans indicated these open trolleys (non-powered) were for time control use. Specific areas included main galley - garde' manger port and starboard; crew galley; colonnade galley, lobby, and show galley; and the patio grill.
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Recommendation:
Update the written and posted time as a public health control plans in all food areas to be clear and accurate about the places, including counters where time control will take place. Ensure however the description is made that it is consistent on the individual time control plans where counters are identified.
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Item No.:
16
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Site:
Galley-Colonnade Galley - Hot Galley
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Violation:
The posted time as a control plan did not list the salamander broiler on the overshelf, which had a pan of food inside with a time control sticker affixed. Additionally, the grooved griddle had a pan of raw fish fillets on top with a time control sticker and that unit was also not listed among the time control units in the plan.
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Recommendation:
Revise the posted time control plans so the specific equipment and surfaces where time control takes place are clearly identified.
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Item No.:
19
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Site:
Bar-Seabourn Square Bar
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Violation:
The glass display cabinet had woven baskets of cookies and another with a grandma's cake with these foods touching the woven basket interior surfaces.
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Recommendation:
Ensure woven baskets have liners that completely cover the interior and uper surfaces so food cannot contact these surfaces.
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Item No.:
19
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Site:
Galley-Main Galley - HG Port/Aft Line 2
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Violation:
One small plastic working bottle of oil was set along with other oils on a plate with no identification label on the bottle. No preparation or other activity was taking place at the time of inspection.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Main Galley - Garde' Manger Starboard
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Violation:
Three different working plastic bottles of various oils were unlabeled on a tray of spices and oils which were labeled. Staff immediately labeled the three oil bottles.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Main Galley - Dishwash
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Violation:
Inside the silver storage cabinet were previously cleaned small and medium sized individual tea pots. Most of the newer model pots had welded strainers on the interior upper near the pouring spout, which had difficult to clean gaps, and a flip top lid with a piano hinge on the top interior of the pot. Lastly, each of the newer model pots had a defined interior seam at the bottom perimeter, where the bottom connected to the exterior bottom of each tea pot.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Bar-Seabourn Square Bar
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Violation:
Plastic woven baskets with woven interior surfaces were used for display of unpackaged ready-to-eat foods. These basket interiors had a variety of crevices and uneven surfaces which were not constructed for food contact.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
21
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Site:
Preparation Room-Provisions Butcher Shop
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Violation:
The refrigerated counter model meat grinder unit was set on the counter with rubber leg footing only 25 mm above the counter level.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
During active use of the conveyor dishwash machine there was no spray coming from any one of the upper rinse arm spray nozzles. Staff repaired the machine during the inspection and all nozzles were then spraying properly.
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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.:
26
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Site:
Galley-Main Galley - Dishwash
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Violation:
Nearly all the previously cleaned medium and larger individual tea pots stored in the silver cabinet were found soiled along areas below the interior strainer and a black residue was clearly accumulated along the interior lower seam of each.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Main Galley - Aft Hot Galley Port
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Violation:
A previously cleaned small portable meat slicer was set on the counter top between line's 1 and 2. The slicer blade was clearly soiled with food residue and had not been used today.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Main Galley - Aft Hot Galley Line 2
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Violation:
The previously cleaned portable hot soup kettle was set on the port line #2 counter. The inspector removed and opened the dispensing head which had an accumulation of food residue inside and on the rubber gasket of the dispensing handle assembly. Staff immediately rewashed the dispensing head and gaskets.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Pantry-Patio Bar Pantry
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Violation:
There was a black mold residue build-up on the top surface at each end of the cuber panel inside the ice machine. This was immediately below the drip tube ends where water makes direct contactl. Staff stopped the machine for rewashing.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Pantry-Seabourn Square Bar - Pantry
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Violation:
A previously cleaned plastic water dispenser was found on the clean storage rack. When the dispensing head was removed there was visible pink and brown residue inside the dispensing head that could be wiped out with a paper cloth. Staff returned this dispenser to the dishwash.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Bar-Seabourn Square Bar
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Violation:
The deckhead light fixtures above the bar top equipment had an accumulation of dust on the outer surface and in the deckhead void where the lights rotated.
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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:
Provisions-Provisions Deck 2
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Violation:
The deck throughout the corridors of deck 2 had failing paint that left an uneven surface that was chipped and fractured. Staff noted this was an area scheduled for re-surfacing.
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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.:
36
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Site:
Galley-Patio Grill Galley
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Violation:
The artificial light level on the bulkhead side and behind the counter model combination oven was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
40
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Site:
Integrated Pest Management-Pesticide Records
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Violation:
The record of pesticides used and kept onboard the vessel only went back to December 2015.
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Recommendation:
Ensure the vessel's IPM Plan includes a record of pesticides used to control pests and vectors. Ensure that the record includes all pesticides currently onboard the vessel and those used in the previous 12 months.
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Item No.:
44
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Site:
Medical-2% Special Report
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Violation:
The lack of specific documentation in the medical records, including dates for the GI case determination, made it unclear why the one passenger with GI onset of 16 December, 2015 was not listed as a reportable case in the AGE log.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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