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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Case Definition
|
|
Violation:
The written AGE case definition used by the ship did not consider the number of diarrhea episodes that was above normal to certain individuals. This definition did not allow individuals to be reportable cases with fewer than 3 loose stools and individuals with pre-existing medical conditions, such as irritable bowel syndrome, who reach 3 loose stools to be considered non-reportable cases. No cases appeared to be reported incorrectly. (2011 VSP Operations Manual)
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|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms).
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Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The AGE surveillance log could not be exported into a spreadsheet with the required information in the exact order as Annex 13.2.2 of the 2011 VSP Operations Manual. (2011 VSP Operations Manual)
|
|
Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
06
|
|
Site:
Potable Water-Microbiological Monitoring
|
|
Violation:
The ship used Colisure for coliform tests on water samples from bunkering and distribution. The incubator was not operated in accordance with the reagent manufacturer specifications. On the day of the inspection, a sample of shore side water incubated at a temperature of 38C when the Colisure manufacturer's specified an incubation temperature of 35 +- 0.5C.
|
|
Recommendation:
Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Distillate Water Lines
|
|
Violation:
The distillate water lines from the evaporators to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue) at 5 meters (15 feet) intervals. (2011 VSP Operations Manual)
|
|
Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering pH Testing
|
|
Violation:
The staff was using a manual color comparison kit to determine the pH value. It was difficult to determine the precise pH value with these test strips. (2011 VSP Operations Manual)
|
|
Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Water Chemistry Monitoring
|
|
Violation:
The flow rates, combined chlorine levels, and total alkalinity were not monitored. The staff explained that only the forward/slide pool had a flow meter and a new water test kit was ordered. (2011 VSP Operations Manual)
|
|
Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates
|
|
Violation:
Turnover rates were not calculated for each recreational water facility. (2011 VSP Operations Manual)
|
|
Recommendation:
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Life Saving Equipment
|
|
Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the forward/slide pool from the side plus two feet. In addition, the shepherd's hook at the aft pool was telescoping. (2011 VSP Operations Manual)
|
|
Recommendation:
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment/Antientanglement Requirements
|
|
Violation:
At the forward/slide swimming pool, there were standard design covers with some screws missing at the four suction fittings on the bottom of the pool. At the children's swimming pool, the gravity drains were greater than 3 feet apart, had standard design drain covers with no alarm for draining. (2011 VSP Operations Manual)
|
|
Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Water Chemistry Monitoring
|
|
Violation:
The depth markers at the recreational water facilities listed depth only in feet. (2011 VSP Operations Manual)
|
|
Recommendation:
Label depth markers in both feet and meters.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
The safety signs posted at the pools and whirlpools did not contain all elements of the 2011 VSP Operations Manual sign requirements. (2011 VSP Operations Manual)
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Analyzer Chart Recorders
|
|
Violation:
The halogen analyzer chart recorders were installed for the recreational water facilities; however they were not in use. Manual recordings were done instead. (2011 VSP Operations Manual)
|
|
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. Install appropriate sample taps for analyzer calibration.
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|
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Item No.:
16
|
|
Site:
Children Area-
|
|
Violation:
There was no posted time control plan for the evening snack services where cream cheese and other potentially hazardous foods can be served. (2011 VSP Operations Manual)
|
|
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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|
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Item No.:
16
|
|
Site:
Housekeeping-Captain's Pantry
|
|
Violation:
The temperature of several a half pint milk containers stored in the undercounter refrigerator ranged from 45F to 46F. The milk was discarded.
|
|
Recommendation:
Maintain potentially hazardous foods at 5C (41F) or less.
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|
|
Item No.:
16
|
|
Site:
Galley-Crew Galley
|
|
Violation:
The time control plan for this unit specified hot holding units such as Oven #1 as under time control. These hot holding units were not labeled for time control.
|
|
Recommendation:
Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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|
|
Item No.:
16
|
|
Site:
Buffet-Crew Mess Service Line
|
|
Violation:
Chocolate and vanilla soft serve mix in the hopper had internal potentially hazardous food temperature of up to 50F in an operating dispensing machine. The machine was taken out of service, the mix was discarded and the machine was immediately cleaned.
|
|
Recommendation:
Maintain potentially hazardous foods at 57C (135F) or above; or 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Medical-Pantry
|
|
Violation:
The drain line of the upright refrigerator was not directed to a deck drain. There was a continuous dripping on the deck in front of the refrigerator. In addition, a bag with personal items, such as clothes and shoes was stored adjacent to breakfast cereals and other food items. This bag was removed from the pantry.
|
|
Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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|
|
Item No.:
19
|
|
Site:
Pantry-Deck 6 Forward/Starboard
|
|
Violation:
There was a dead flying insect on the side of the left cuber panel in the upper compartment of the ice machine.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to other contamination.
|
|
|
Item No.:
19
|
|
Site:
Galley-Prep Area
|
|
Violation:
Around blast chiller, adjacent to tilting skillet, next to prep table #1 and at door way between galley and crew mess, the deck head was leaking water along seams. Staff and galley engineers explained that this was air conditioning condensate. This area of the galley was immediately closed. An ongoing ventilation duct replacement is planned for this area.
|
|
Recommendation:
During preparation, ensure unpackaged food is protected from environmental sources of contamination.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
Frozen water was noted from the technical hatch dripping on shelving and deck from condensate from refrigeration lines in the deck head above this unit.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Fish Prep
|
|
Violation:
Drips were noted from the deck head seams that were falling to the prep counter.
|
|
Recommendation:
During preparation, ensure unpackaged food is protected from environmental sources of contamination.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
An open box of crackers was found on the store room shelf.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dairy Cooler
|
|
Violation:
A drip was noted from the deck head above a container of boiled eggs.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Bar-Flagship Lobby Bar / Show Lounge Pantry
|
|
Violation:
A dishwashing rack was being used to store cases of beverages on the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Other-Hamburger Grill
|
|
Violation:
A tip-sensitive thermometer was not provided to the hamburger cooking crew. A thermometer was provided to them after this was noted.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
|
|
|
Item No.:
20
|
|
Site:
Housekeeping-Captain's Pantry
|
|
Violation:
The ambient temperature of the undercounter refrigerator ranged from 45F to 46F. There were potentially hazardous foods stored inside.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 7 Forward/Port
|
|
Violation:
The area under the compressor was heavily corroded in the upper technical compartment of the ice machine.
|
|
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 material. Ensure nonfood contact equipment is maintained in good repair including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, and construction specifications of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Pot Washing
|
|
Violation:
The automatic pot wash machine was posted out of order for pressure problems created by the engine room maintenance issues.
|
|
Recommendation:
Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwashing
|
|
Violation:
Final rinse nozzle was clogged on dishwashing machine.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Dishwashing
|
|
Violation:
Dishwashing machine was out of order due to engine room water system maintenance issues.
|
|
Recommendation:
Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwashing
|
|
Violation:
The main conveyor dishwasher had been taken out of service for low operating pressure on initial start-up inspection. Previous day's log readings show the machine had been operating correctly. The out of order condition resulted from line pressure problems created by the engine room maintenance issues.
|
|
Recommendation:
Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. 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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Line
|
|
Violation:
Cleaned boiler unit had food debris on two of its side. Drain tube was also heavily soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 6 Forward/Starboard
|
|
Violation:
There was pink colored material that appeared to be mold on the side of the left cuber panel in the upper compartment of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Grill Line
|
|
Violation:
Interior of a cleaned salamander had food debris and grease soil.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Grill Line
|
|
Violation:
Interior of boiler had dried food soil in the boiler and in the drain line.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Knife Locker
|
|
Violation:
Food soil was found on a clean knife.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Soup / Sauce Station
|
|
Violation:
A clean spatula was found with sticker residue on it.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Flagship Lobby Bar
|
|
Violation:
Old food residue was noted under the coffee grinder.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue.
|
|
|
Item No.:
27
|
|
Site:
Medical-Pantry
|
|
Violation:
The counter under the microwave oven was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Housekeeping-Captain's Pantry
|
|
Violation:
The handwashing station was soiled with a dark material at the base of the faucet.
|
|
Recommendation:
Keep handwashing facilities clean.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Line
|
|
Violation:
A heavy accumulation of soil was noted on top of the back of the left lower combination steamer oven where grease and food debris from the oven above had not been removed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
A stack of plastic transport bins was found stored directly on the deck.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Bar-Flagship Lobby Bar
|
|
Violation:
A pan of soiled glasses was stored on the deck.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
29
|
|
Site:
Bar-Flagship Lobby Bar
|
|
Violation:
A pan of soiled glasses was stored on the deck blocking access to the handwashing sink.
|
|
Recommendation:
Ensure handwashing facilities are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Galley-Soup / Sauce Station
|
|
Violation:
Painted floor sinks are rusty and difficult to clean. Ongoing maintenance is underway to replace them with stainless steel floor sinks.
|
|
Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
Decks in food preparation areas have difficult to clean seams between the deck tiles in food preparation areas such as main galley and crew galley. Where the on-going deck repairs or replacements have been accomplished, this situation has been eliminated.
|
|
Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Housekeeping-Deck 1 Aft/Port Steward Room 1
|
|
Violation:
The deck under the deck stands with clean linens was heavily soiled with dust. A food serving utensil was also underneath the deck stand along with the dust.
|
|
Recommendation:
Ensure decks in pantries and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-
|
|
Violation:
Light levels around counter-mounted and deck-mounted equipment in crew galley, crew buffet, main galley, lido galley and service areas, and bars and pantries were measured at less than 110 lux. A comprehensive light survey should be conducted in order to develop a plan to comply with this new requirement in the 2011 VSP Operations Manual.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Soup / Sauce Station
|
|
Violation:
Light above the kettles and conveyor ovens was not 220 lux. Some bulbs were out and on others the plastic shields were discolored reducing the available light.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Meat Prep
|
|
Violation:
The light bulb was out at the prep counter making the area dark. Bulb was replaced.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Knife Locker
|
|
Violation:
A small live ant was found in the knife locker.
|
|
Recommendation:
Effectively control the presence of insects in the food preparation areas.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Engine Control - Changing Room
|
|
Violation:
The toilet room did not have a sign or pictogram advising users to use hand towels, paper towel, or tissue to open the door when exiting. In addition, there was no sign or pictogram advising users to wash their hands at the handwashing station just outside the toilet stall. (2011 VSP Operations Manual)
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not include procedures to minimize respiratory and dermal exposures to passengers. (2011 VSP Operations Manual)
|
|
Recommendation:
Include the following in the written OPRP: (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP detailed the use of the sanitizer TOR HB which was replaced with HB QUAT. Concentrations and contact times for the current sanitizer were not detailed in the plan. (2011 VSP Operations Manual)
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
|
|
|
Item No.:
41
|
|
Site:
Medical-Doctor's Office - Staff Toilet Room
|
|
Violation:
There were several lab coats over the toilet tissue dispenser and pictogram directing toilet users to take a paper tissue to touch the handle of the door upon exiting. The lab coats were removed and the door hanger was going to be removed by the staff.
|
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Ensure signs and tissues are visible to those needing to use them.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include procedures for informing current and embarking passengers and crew members of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak. (2011 VSP Operations Manual)
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage.
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Item No.:
43
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Site:
Ventilation-Air Conditioning Units
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Violation:
The ventilation units in AC Stations 1.1 and 3.5 showed signs of corrosion and materials that appeared to be mold in some areas by the filter compartments. In addition, the condensate collection pans of the ventilation units in AC Station 1.1 were not easily accessible for inspection, maintenance, and cleaning. There was no sight glass or other effective method available for full inspection and cleaning. The staff explained that there are around 35 other ventilation units on the ship with the same design and that it takes to them over 6 hours to access these pans.
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Recommendation:
Keep air handling units clean. Ensure vessels have a plan to inspect and maintain HVAC systems in accordance with the manufacturer?s recommendations and industry standards. Maintain the written inspection, cleaning, and maintenance plan for the HVAC system on the vessel and available for review during inspections. Ensure documentation of the inspection, cleaning, and maintenance plan is available for review during inspections.
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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